Chocolate Cake with Coconut Topping (Vegan)
This vegan chocolate cake is baked in a large pan and finished with a layer of dark chocolate and grated coconut. The batter relies on soy flour and soy milk instead of eggs and dairy, and it carries cranberries or lingonberries and chopped apple for a tart edge against the cocoa. A short rest in the switched-off oven finishes the bake gently and helps keep the crumb from collapsing.
Instructions
Beat the wet ingredients together for 10 minutes until creamy, pouring in the soy milk gradually as you go.
Combine all the dry ingredients and sift them loosely, which aerates the mix and removes lumps. Preheat the oven to 200°C.
Add the wet mixture and the add-ins to the dry mixture and stir briefly, just until smooth. Stop as soon as it comes together, because overmixing deflates the batter and makes the cake tough.
Spread the batter in a large baking pan lined with baking paper. Bake for 20 minutes.
Turn off the oven and leave the cake inside for 15 more minutes to finish cooking in the residual heat. Then take it out and let it cool.
Unmold the cooled cake and peel off the baking paper. Melt the chocolate couverture in a double boiler and spread it over the top of the cake.
Sprinkle grated coconut over the couverture while it is still soft, so the coconut sticks as the chocolate sets.
Make it personal.
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