Cacao Fudge Cake with Chocolate Coconut Icing

 The flavors of the coconut and the rich cacao blend together and have a party in your mouth, while the fudge-y texture of the cake melts away with gooey tones.

Once you have a taste of this cake, you  will want to have it over and over again!
I absolutely love baking cakes for peoples' birthdays, I'm given the responsibility of the baking for every party!

This one was made for Alpana, my lactose intolerant best friend. Love you babe!

Made with whole wheat flour and brown sugar, this cake is egg free, dairy free and you can'e even tell. It tastes like the chocolate 'Bounty'. If you're into coconuts like me (I live on coconut oil, it's good for everything and smells like heaven!) then you will go crazy about this one.

Just mix the dry ingredients with the wet ingredients and bake, as simple as that!

Can be eaten as it is as a brownie or with the luscious chocolate coconut frosting for double the awesomeness.

Cacao Fudge Cake with Chocolate Coconut Icing

PREP TIME	COOK TIME	TOTAL TIME
10 min	50 mins	60 mins

A fudge-y chocolate cacao cake with a luscious and smooth chocolate coconut icing. Mmmmmm...

Category: Desserts, Vegan, Cakes

Serves: 1 and 1/2 pound Cake

 

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Ingredients

For Cake
• 1 and 1/2 cup Whole Wheat Flour
• 1/2 cup and 3 tbsp Brown Sugar, powdered
• 1/4 cup Cacao/Cocoa Powder
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Himalayan Pink Salt
• 1/3 cup Canola Oil
• 1 tsp Vinegar
• 1 Flax Egg, 1 tbsp Flax Powder + 3 tbsp Water
• 1 cup Water, Warm

For Frosting

• 30 gm Dark Chocolate X 3
• 1/3 cup Extra Virgin Coconut Oil
• 1/2 tsp Vanilla Extract
• 1/4 cup Almond Milk

Instructions

1. Preheat the oven for 15 minutes at 176 degree celcius.
2. For the cake, sift the flour and add all the dry ingredients to it..
3. In a blender mix all the wet ingredients together.
4. Mix the wet ingredients into the dry ingredients and mix with a spatula so that no lumps are formed.
5. Put the mixture in an oiled cake tray and keep in the preheated oven for 35-40 minutes till the toothpick comes out clean.
6. For the icing melt the chocolate in a boiling water bath, don't heat directly.
7. Add the coconut oil, vanilla and milk. Mix until nicely combine.
8. Let it cool for a while until thick.
9. Put the icing on the cake when the cake and icing have cooled down.
10. The icing will become solid in the fridge so if that's the case, let it be at room temperature for 10-15 minutes until a thick, liquid consistency has been reached.