ingredients
Sponge
- 1 3/4 cups + 2 tbsp white flour (300g)
- 1/2 cup + 2 tbsp coconut flour (100g)
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup caster sugar (super-fine) (100g)
- 350 ml water
- 50 ml vegetable oil
- 1 tsp vanilla extract
Chocolate sauce
- 300g dark chocolate
- 200 ml plant-based milk or water
- 50 ml vegetable oil
conconut topping
- 200 g desiccated coconut
Instructions
1. Preheat the oven to 180°.
2. Into a large mixing bowl, sift the flour, and add the baking powder and salt.
3. Into a separate bowl, mix sugar and oil with an electric hand mixer (or whisk) until the sugar starts “melting”. After a minute, add water and give it a stir.
4. If you are using an electric mixer, lower the speed and start adding the flour mixture slowly. Add it in three additions. Mix until well incorporated.
5. Now spread the mixture into a baking pan, previously lined with baking paper.
6. Bake for 20–25 minutes or until a toothpick inserted in the cake comes out clean.
7. Once baked, let the cake cool down for about 10 minutes on a wire rack before slicing so it doesn’t fall apart. Meanwhile, prepare the chocolate sauce.
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Chocolate sauce
1. Combine the chocolate, plant-based milk and oil in a heatproof bowl placed over a saucepan of simmering water.
2. Stir until the chocolate has melted and the mixture turns into a pouring consistency.
Assembling
1. Add the desiccated coconut to a large plate.
2. Slice the cake into equal squares, you should get 30–32 pieces.
3. Taking square by square with your fingers, pour the chocolate sauce over it with a spoon. If you dip it into the sauce, it could fall apart so be careful.
4. Once covered in chocolate, roll it into the coconut until completely coated.
5. Place it on a plate or a wire rack.
6. Enjoy! 😊
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