Experience the exotic and indulgent flavors of a Bounty bar in the form of a cake with this Vegan Bounty Bar Cake recipe. This delightful dessert features a moist chocolate coconut sponge, layered with smooth and creamy coconut frosting, capturing the essence of the classic candy bar. The combination of rich cocoa and tropical coconut creates a harmonious blend of flavors, making this cake a perfect treat for chocolate and coconut lovers alike. It’s an easy-to-make, vegan-friendly option that’s sure to impress with its delicious taste and appealing presentation.
Ingredients:
- Chocolate Cake:
- 300g self-rising flour
- 60g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 150g light brown sugar
- 50g desiccated coconut
- 360ml dairy-free milk mixed with 1 tsp vinegar
- 100g coconut yogurt
- 80g coconut oil
- Frosting:
- 300g dairy-free cream cheese
- 100g coconut yogurt
- 40g vegan vanilla protein powder
- 50ml coconut milk
Method:
- Preheat the oven to 170°C and line two round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Sift dry ingredients into one bowl.
- In another bowl, mix the wet ingredients.
- Combine the wet and dry ingredients, mixing gently until just combined.
- Divide the batter between the tins and bake for 20-25 minutes.
- Prepare the frosting by mixing all ingredients until smooth.
- Once the cakes have cooled, layer them with frosting and top with extra desiccated coconut.
Enjoy this luscious Vegan Bounty Bar Cake, a tropical twist on a classic chocolate dessert!
