Drip Cake Kinder
76 recipes
Chocolate and coconut veg cake
ingredients
servings
12
Type 00 wheat flour
120 grams
Coconut flour
50 grams
White sugar
120 grams
Bitter cacao
60 grams
Baking powder for desserts
1 sachet
Water
100 mL
Soy drink
100 grams
Extra virgin olive oil
30 grams
Dark chocolate, without milk
250 grams
Vegan soy cream
3 spoons
Sunflower oil
2 spoons
Desserts from Italy
Chocolate and coconut veg cake
Chocolate and coconut veg cake
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegan cake, without milk and eggs. It can also be made without a soy drink, replacing it with water. It's very soft !! Be careful when removing it from the pan, it breaks easily. I recommend using a hinged pan. To make it tastier, you can prick the surface and wet the cake with a little coconut milk or coconut water, to cover it with chocolate ganache. I used a vanilla yeast, alternatively you can use simple baking powder and use vanilla essence or berries.
preparation
step 1
Preheat the oven to 180 °. In a bowl combine: flour, sugar, coconut, cocoa and yeast. Mix add vegetable drink, water and olive oil.
step 2
Grease a baking pan of 20 cm in diameter and pour the mixture. Bake for about 30 '. When the surface crack, wait 5-7 minutes and test the toothpick to see if it comes out dry.
step 3
Meanwhile prepare the cover: melt the dark chocolate in a bain-marie with seed oil. Once completely melted, turn off the heat and add the warm cream. You will immediately see the mixture become creamy. Remove the cake from the oven and pour the ganache.
step 4
Serve as you wish, it is good hot, cold and warm! Personally, I prefer it at room temperature. It can be kept for 4-5 days in a cake tin or almost a week in the fridge. It can be frozen.
