Vegan Coconut Bounty Cake is healthy and delicious. We prepare this dessert in just two hours. This cake is made up of all-purpose flour, baking powder, flaxseed, water, butter, milk, cocoa powder, semolina, sugar, coconut, dark chocolate, and coconut oil. It contains 5 grams of protein and 400 calories per serving. Serve this Vegan Coconut Bounty Cake with vegan cappuccino, strawberry smoothie, sliced bananas, coconut truffles, vanilla cupcakes, or blueberries. You may add this cake in a closed box and store for five days in the refrigerator.
STATS:
- Total time: 2 hours
- Calories: 400 kcal
- Serving size: 1 piece
- Cooking time: 30 minutes
- Diet: Vegan
- Serving: 16 pieces
- Cuisine: European
- Preparation time: 25 minutes
- Course: Dessert
EQUIPMENT:
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale
- Electric hand mixer
- Baking paper
- Saucepan
- Sieve
- Cooling rack
- Knife
- Whisk
- Spatula
- Baking sheet
INGREDIENTS:
CHOCOLATE CAKE BASE:
- 220 g all-purpose flour
- Half packet baking powder
- 2 tbsp ground flaxseed
- 5 tbsp water
- 250 g softened vegan butter
- Three tbsp cocoa powder
- 220 g sugar
- 4 tbsp unsweetened vegan milk
COCONUT TOPPING:
- 500 ml unsweetened vegan milk
- 200 g vegan butter
- 150 g powdered sugar
- 5 tbsp semolina
- 250 g unsweetened grated coconut
CHOCOLATE COATING:
- One tbsp coconut oil
- 200 g vegan dark chocolate
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- This flour makes the chocolate cake base and provides structure to hold the shape. It makes a soft and tender texture that works perfectly with the creamy coconut topping. You may utilize whole-wheat pastry flour as per your choice.
VEGAN BUTTER:
- Utilize this butter to add richness and moisture to the base. We use it to get the soft texture and pleasant buttery taste in the cake. You may include vegan baking margarine as an alternative.
SEMOLINA:
- It makes the vegan milk thick and gives the coconut topping a pudding-like consistency. Semolina holds the coconut layer together while slicing the cake. We would swap it with fine semolina if required.
VEGAN DARK CHOCOLATE:
- Utilize this to coat the coconut topping and include a rich chocolate taste. This dark chocolate also maintains the sweet flavor of the coconut filling. Include vegan chocolate chips if you are not using dark chocolate.
INSTRUCTIONS:
- First, mix flaxseed with water in a bowl for ten minutes to let it thicken.
- Beat vegan butter with sugar, then mix the flax mixture & vegan milk into it.
- Mix the baking powder, flour, and cocoa powder to make the smooth chocolate batter.
- Cover the sheet with baking paper & spread the chocolate batter on it.
- Bake the cake for 30 minutes at 180°C and cool it completely.
- Whisk vegan milk with semolina in the saucepan and cook on medium flame.
- Turn off the flame, then mix vegan butter, powdered sugar, and grated coconut into it.
- Spread the coconut mixture on the cooled chocolate base and mix vegan dark chocolate with coconut oil.
- Pour the melted chocolate on the coconut layer and spread it evenly.
- Lastly, chill the cake in the refrigerator and cut it into squares, then serve.
SERVING SUGGESTIONS:
HOT DRINKS:
- Vegan Hot Chocolate
- Coconut Milk Latte
- Vanilla Almond Milk Coffee
- Vegan Cappuccino
COLD DRINKS:
- Iced Coconut Latte
- Vegan Chocolate Milkshake
- Strawberry Smoothie
- Homemade Vanilla Iced Coffee
FRUITS:
- Fresh Strawberries
- Sliced Bananas
- Fresh Raspberries
- Blueberries
DESSERTS:
- Vegan Chocolate Brownies
- Coconut Truffles
- Vegan Chocolate Chip Cookies
- Vegan Vanilla Cupcakes
TIPS:
- Include the vegan butter at room temperature to get a smooth and creamy cake batter.
- Avoid mixing the batter too much to keep the cake from getting dense.
- Cool the chocolate cake base properly, then include the coconut topping.
- Properly chill the cake to make the layers firm, then cut it into squares and serve.
STORAGE INFORMATION:
FRIDGE:
- Store the cake in a closed vessel for 5 days.
FREEZER:
- Cut this dessert into separate pieces and add them to a container to freeze for two months.
FAQs:
Should I exclude flaxseed from this recipe?
- Yes, you may include a commercial vegan egg replace instead if required.
Is desiccated coconut good to include in this cake?
- Yes, you may use desiccated coconut for better results.
Can I prepare this cake earlier?
- Yes, you may prepare this dessert one day in advance and store it in the refrigerator.
What is a good substitute for dark chocolate?
- You may add milk chocolate as an alternative to vegan milk chocolate.
NUTRITIONAL INFORMATION:
Calories: 380 kcal
Net carbs: 36 g
Iron: 2.1 mg
Total carbs: 43 g
Vitamin A: 1,200 IU
Fiber: 7 g
Calcium: 55 mg
Protein: 5 g
Sodium: 190 mg
Potassium: 180 mg
