Coconut chocolate cake
I think CHI submission reviews coming in tipped me over the TODOs edge, I developed a powerful cake craving, but didn't want to leave my apartment/pyjamas so the natural outcome is... procrastabaking!
This was improvised, and I don't normally have much success with full-size cakes, but lack of other baking dishes left me with little choice. It turned out great! Maybe using US units of measurements is the secret after all.
All measurements approximate:
- 1 1/4 cups wholewheat flour
- handful of cocoa powder
- handful of coconut sugar (I have small hands and not a sweet tooth, you might want more)
- handful of coconut flakes
- teaspoon baking soda
- 1/2 cup vegetable oil (I would have used melted coconut oil but I didn't have enough)
- juice of one small lime
- enough warm water to bring to cake consistency, about 1/2 cup I guess
Combined dry and wet ingredients separately, then mixed together. Baked for 40 minutes (with poking breaks at 20 and 30) at 350F.
For the chocolate coating:
- 1/2 cup melted coconut oil
- whatever drizzle of soy milk I had left.. uh 1/4 cup?
- half a handful of cocoa powder
- half a handful of coconut sugar
Stir vigorously over a very low heat to make it foamy and wonderful. When it cools it separates, so as soon as the cake is cooled, pour it over and immediately refrigerate. Still separated a bit, but tastes great.
