Vegan Chocolate Coconut Cake with Rich Chocolate Glaze

• Vegan

• Refrigerated

  • 3/8 cup Almond milk

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Chocolate chips, dairy-free
  • 1/2 cup Cocoa powder, unsweetened
  • 1 Coconut oil and cocoa powder
  • 1 1/2 cups Flour
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil
  • 1 tsp White vinegar

• Nuts & Seeds

  • 1/2 cup Coconut flakes

• Liquids

  • 3/4 cup Water

Found on theprettybee.com

Description

Ingredients

• 1½ cups flour of your choice (white spelt flour, all purpose flour, or gluten free flour)*
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• ¾ cup water
• ⅜ cup almond milk
• extra coconut oil and cocoa powder for the loaf pan
• For the Topping:
• 1 cup of dairy free chocolate chips
• 1 teaspoon coconut oil
• ½ cup coconut flakes

Directions

• Preheat oven to 350 degrees. Grease a loaf pan with coconut oil, and dust with a little bit of cocoa powder.
• Put the dry ingredients in a bowl and whisk with a fork. Add the coconut oil, vanilla, vinegar, almond milk, and water, and mix on medium speed.
• Pour into prepared pan and bake at 350 degrees about 40-50 minutes. The top should spring back when pressed. Remove from oven and allow to cool in the pan for about an hour or so then remove by loosening the edges with a knife and inverting the pan to free the cake. Cool completely on a wire rack.
• To make the glaze: Put the chocolate chips in a microwave safe bowl. Microwave for 45 seconds, then stir. Microwave for 15 seconds at a time, stirring in between, until chocolate chips are melted and smooth. Stir in teaspoon of coconut oil.
• Pour the chocolate glaze over the completely cooled cake. Sprinkle the coconut flakes over the top.