Vegan chocolate and coconut cake

Vegan chocolate and coconut cake on ceramic stand

This time we bring you a vegan chocolate and coconut cake very easy. In addition to not having to light the oven to make it, it is a gluten-free cake, grains and nuts. A cake suitable for those who do not tolerate this type of ingredients... And it is to fall on your back!

Will need space in your freezer and detachable round mold 20 cm in diameter... and eager to enjoy this rich cake that is spectacular in our stand white ceramic combined with a dessert plates.You can also enjoy same with online cake shop Ludhiana

CHOCOLATE AND COCONUT CAKE RECIPE

INGREDIENTS:

For the base of dates and flax seeds:

270 g of medjool dates cut into pieces

105 g of ecological grated coconut

22 g of ground flax seed

15 g of organic cocoa powder

9 g of ecological coconut oil melted

One tsp. of water

For the filling:

300 g of melted chocolate

340 ml of coconut milk at ambient temperature

80 g agave syrup

One tsp. of vanilla extract

a pinch of salt

370 g of cold coconut cream

2 tbsp of agave syrup

40 g of toasted coconut chips to decorate

Maldon salt to decorate

ELABORATION:

Prepare the removable mold of 20 centimeters in diameter with baking paper in the bottom and acetateon the edges.

To make the dates base, we put the dates, the grated coconut, the ground flax seeds, the cocoa and the oil in a bowl. We grind them with a hand mixer and add water if necessary.

We cover the bottom and a small edge of the mold with the mixture, and store in the freezer.

To make the filling we mix the melted chocolate with the coconut milk at room temperature, the agave syrup, the vanilla and the pinch of salt. We reserve

Whisk the coconut cream with the two tablespoons of agave syrup in a small bowl. We reserve

Fill the base with chocolate and coconut filling.

We put four tablespoons of whipped cream of coconut on the surface of the filling and the rest we keep for decoration.

Mix with a knife forming a marbled surface and store in the freezer for three hours.

Remove from the freezer, unmold, remove the acetate and decorate with the remaining whipped coconut cream, toasted coconut chips, and a little Maldon salt.

We carefully take the cake to the stand, better if you use a cake elevator, and let it rest for 15 minutes before serving it.

With what would you accompany this vegan chocolate and coconut cake? Cake-delivery.in have done it with cups of hot coffee with lots of foam, but in summer a coffee with ice or even an iced tea with lemon combines pearls.

Helpful tips:

The coconut cream is obtained from coconut milk. When you buy it, do not shake the can and place it in the fridge for a couple of days. Open it at the bottom, you will have a more liquid part and a solid part. Remove the liquid part and use the solid part, which is what is known as coconut cream. You can also directly use commercial coconut cream.

Try to use a coconut milk that contains a high fat content, you will get a much creamier dessert and a denser coconut cream.

You can replace the dates with prunes and grated coconut from the base with ground almonds.

You can keep the pie in the freezer for longer, just take it out a little before consuming it so it is not so hard.