Preparation: 30 minutes
Cooking time: 20 minutes Ingredients
For the frosting
Preparation 1. Preheat the oven to 200°C. 2. Melt the coconut oil and add the plant-based milk. 3. In a large bowl, add the flour, cocoa powder, sugar, baking powder, vanilla and salt and stir well. 4. Add the plant-based milk and coconut oil mixture. Again, stir well. 5. Cover a rectangular baking tin with parchment paper and pour the batter in it. 6. Cook it for 20 minutes and let it cool before removing it from the tin. 7. For the frosting, simply melt the chocolate with the coffee and soy cream until everything is combined. Pour it onto the cake and immediately cover it with coconut shreds. 8. Place in the fridge for at least an hour to allow it to firm up and before cutting in into squares. Enjoy it with warm coffee or tea!
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Ingredients
- 300g. white flour - 150g. sugar - 2 tablespoons chia seeds - 2 teaspoons baking powder - the zest of an organic lemon - 100mL lemon juice (approximately 3 lemons) - 100mL sunflower or rapeseed oil - 100mL plant-based milk for the icing - 100g. icing sugar - 25mL lemon juice (2 lemons) Preparation Preheat your oven to 180°C. In a large bowl, add the flour, baking powder, sugar and chia seeds. Mix well before adding the lemon zest, lemon juice, oil and plant-based milk. Stir well until everything is well combined. Oil and flour a cake mould and pour the batter into it. Place the cake in the oven for approximately 45-50 minutes, checking the cooking with a knife. Once baked, allow it to cool completely before removing the cake mould. For the icing, simply stir the icing sugar and lemon juice together until a smooth paste starts to form. Pour the icing onto the cake and let it harden for 20-30 minutes. Voilà! |
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March 2021
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