Vegan Chocolate Coconut Cream Cake with Luscious Frosting

Indulge in this Vegan Chocolate Coconut Cream Cake, a delightful treat that pairs a super moist, light chocolate sponge with a creamy coconut layer and sumptuous chocolate frosting. The cake’s base is crafted with self-raising flour and enriched with chocolate vegan protein powder, offering both flavor and a nutritional boost. Cocoa powder intensifies the chocolatey experience, while desiccated coconut adds a tropical twist. The use of dairy-free milk, coconut yogurt, and coconut oil ensures that the sponge is both moist and dairy-free. A unique coconut cream layer made with vanilla protein powder, coconut cream, and more desiccated coconut sits elegantly between the cake layers, adding a rich yet refreshing touch. Topped with a velvety smooth frosting combining coconut yogurt, vegan chocolate powder, and cocoa powder, this cake is a perfect balance of chocolate and coconut flavors. Ideal for any occasion or simply as a delightful dessert, this cake is sure to be a hit among those who cherish vegan treats and coconut-chocolate combinations.

Ingredients:

• Cake:
  • 150g self-raising flour
  • 50g chocolate vegan protein powder
  • 30g cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 100g sugar
  • 50g desiccated coconut
  • 240g dairy-free milk mixed with 1 tsp vinegar
  • 65g coconut yogurt
  • 50g coconut oil
• Coconut Cream Layer:
  • 40g vanilla protein powder
  • 150g coconut cream
  • 50g desiccated coconut
• Frosting:
  • 200g coconut yogurt
  • 40g vegan chocolate powder
  • 20g cocoa powder

Method:

1. Preheat the oven to 170°C. Line two round cake tins.
2. Mix dairy-free milk with vinegar; set aside to thicken.
3. In a bowl, sift together flour, protein powder, cocoa, baking powder, and bicarbonate of soda.
4. In another bowl, combine thickened milk mixture, coconut yogurt, and coconut oil.
5. Gradually mix the wet ingredients into the dry ingredients until just combined.
6. Divide the batter between the tins and bake for 20-25 minutes.
7. Prepare the coconut cream layer by mixing vanilla protein powder, coconut cream, and desiccated coconut.
8. For the frosting, blend coconut yogurt, vegan chocolate powder, and cocoa powder until smooth.
9. Once the cakes have cooled, layer them with the coconut cream and top with frosting.

Enjoy this Vegan Chocolate Coconut Cream Cake, a splendid blend of rich flavors and satisfying textures!