The chocolate cake is rich, moist, and there is no telling that it is at all vegan. Most of the time people think that if you make an eggless chocolate cake that you NEED to replace that egg with something else. Usually in baking, vegans turn to bananas, chia/flax eggs, silken tofu or even the good ol’ baking soda & vinegar trick. However, I found that each one of those had it’s drawbacks when it came to making the perfect vegan chocolate cake. So instead I didn’t add any type of egg replacement *gasp!
The first time I made only the chocolate cake (the coconut part comes later), I could hardly wait for it to cool. It smelled rich like a brownie but it was fluffy and airy the way a cake should be. My boys and I picked at the cake so much that when it came time to frosting it….well we didn’t frost it because there is no point in frosting just a couple of crumbs.
Second time around, I pulled the cake out of the oven to cool and ran out of the house. That was the only way I knew the cake would be safe.
When I came back inside, the whole house smelled of chocolate, it was even harder to control myself. However, I somehow managed to (don’t ask me how, I still don’t know) whip up a creamy vanilla coconut oil frosting and spread it around the cake and top it off with toasted coconut flakes.
My boys pounced on it. I was able to just take a couple of pictures. The boys were behind me the whole time, jumping up and down, asking me every ten seconds when they can have a slice. I really wish I would have been able to take more pictures to truly show all my readers how good this cake really is.
However, then that would have made me the “WORST mom EVER!”
That’s like someone making a fresh pot of coffee in my kitchen and then telling me I have to wait half the day to have some. That would be hell. Just horrible. I would not be able to deal with that. So just imagine how my kids felt.
Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting
Yield 2 9" Cakes
- 2 cups. (260g) Flour, sifted ( I used Spelt flour)
- 1 cup (130g) Sugar (I used Sucanat)
- 3/4 of a cup (60g) Cacao
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2 cups Non-dairy Milk (I used almond)
- 1/2 of a cup melted Coconut Oil
- 1 Banana, puréed
- 1 tablespoon Vanilla Extract
- 1/4 of a cup Hot Water
Vanilla Coconut Oil Frosting
- 1/2 of a cup Coconut Oil (not melted!)
- 3 cups Vegan Powdered Sugar (or more if needed)
- Pinch of Salt
- 1 teaspoon Vanilla Extract
- 1 cup or more of toasted shredded Coconut or Coconut Flakes (can also be untoasted)
- Heat oven to 350F (175C) and lightly grease and flour two 7 inch springforms.
- Add all dry ingredients (flour, sugar, cacao, baking powder, baking soda, and salt) in a large mixing bowl and mix together. Add all wet ingredients (milk, coconut oil, banana, vanilla, and water) to the bowl and mix together with a wooden spoon.
- Divide dough evenly between the two springforms and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While the oven is in the oven, make your coconut oil frosting. Simply cream together all ingredients adding more powdered sugar if needed until desired consistency is reached.
- Remove cake from the oven and allow it to cool for about 10 minutes before removing it from the pan. Allow the cake to cool completely before frosting with coconut oil frosting and decorating with toasted coconut flakes.
Cuisine Vegan, Dairy-free, Eggless, Vegetarian, Easy
If you’re looking for a different type of cake/pie to make for the Holidays instead. Try one of these: