Chocolate Cake with Coconut Topping Vegan
Indulge in the rich decadence of this Vegan Chocolate Cake with Coconut Topping, a plant-based masterpiece that's as satisfying as it is guilt-free. This recipe combines a moist, chocolatey base made with vegan buttermilk and pantry staples like cocoa powder and plant-based milk, with a luscious whipped coconut cream topping sweetened with maple syrup and layered with shredded coconut. Perfect for celebrations or simply treating yourself, this cake is free of dairy and eggs yet doesn’t compromise on flavor or texture. With minimal prep time and easy-to-follow steps, it’s a must-try for chocolate lovers and coconut enthusiasts alike. Learn how to make this vegan dessert today and impress everyone at the table!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cups Plant-based milk (such as almond or soy milk)
- 1 tablespoon Apple cider vinegar
- 1 cup Granulated sugar
- 0.5 cups Neutral vegetable oil (such as canola or sunflower oil)
- 1 teaspoon Vanilla extract
- 1 cup Shredded unsweetened coconut
- 0.75 cups Coconut cream (chilled, solid part only)
- 3 tablespoons Maple syrup
- 2 tablespoons Powdered sugar (optional, for sweetness adjustment)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create vegan buttermilk.
Add the granulated sugar, vegetable oil, and vanilla extract to the vegan buttermilk. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or whisk until the batter is smooth. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly. Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the coconut topping. In a medium bowl, beat the chilled coconut cream, maple syrup, and powdered sugar (if using) with a hand mixer until fluffy and smooth.
Fold in the shredded unsweetened coconut until evenly combined.
Once the cake is completely cool, spread the coconut topping generously over the top of the cake using a spatula.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.8 g | 314% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 459.8 g | 167% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 274.8 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 425 mg | 33% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
