This chocolate coconut cake is super moist, with a rich chocolate flavor and a creamy coconut chocolate ganache frosting that only requires two ingredients! It’s dairy-free, easy to make, and incredibly delicious.
Chocolate Coconut Cake
This chocolate coconut cake is super moist, with a rich chocolate flavor and a creamy coconut chocolate ganache frosting that only requires two ingredients! It's dairy-free, easy to make, and incredibly delicious.
Ingredients for the Cake:
- 2 1/2 cups self-rising flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup light brown sugar
- 1 1/2 cups dairy-free milk + 1 teaspoon vinegar
- 1/2 cup coconut yogurt
- 1/3 cup coconut oil
Frosting Ingredients:
- 1 can coconut milk (chilled overnight)
- 7 ounces dark chocolate
- Start with the frosting: Scoop out the solid coconut cream from the top of the chilled coconut milk. Heat this cream until it’s almost boiling. Place the dark chocolate in a bowl, then pour the hot coconut cream over it. Cover the bowl with a towel and let it sit for 5 minutes to melt the chocolate. Stir until smooth, then let it cool and thicken while you prepare the cake.
- Preheat your oven to 340°F (170°C) and line three 6-inch round cake pans with parchment paper.
- In a small bowl, mix together the dairy-free milk and vinegar, and set aside to thicken.
- In a large bowl, sift together the self-rising flour, cocoa powder, baking powder, and baking soda.
- In a separate bowl, mix the coconut yogurt, coconut oil, and the thickened milk mixture.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once the frosting has thickened and cooled, transfer it to a stand mixer and whip until it’s light and creamy.
- After the cakes have cooled completely, spread the frosting between the layers and over the top.
