Chocolate Coconut Cake (vegan)
I hope you all had a wonderful holiday! A large part of the holiday season is about food, so here we are. But today it's fancy and it's vegan.
Yes, this beauty is cruelty-free!! Let's break it down:
Two layers of chocolate cake
Chocolate buttercream and coconut shavings inbetween
Chocolate brushstrokes
Chocolate-dipped coconut macaroons
*Want to know the difference between macaroons and macarons? Here's an awesome article.*
You can find the recipe for these vegan coconut macaroons here. The only "odd" ingredient in these is aquafaba. Aquafaba is simply the liquid which you drain out of a can of chickpeas. It's easy and appears in many vegan recipes. You probably have a can of chickpeas in your pantry too. :)) I've never made coconut macaroons before, but this was easy and fun. *Tips: 1) Add a bit more aquafaba if you find there's a lack of moisture in your mixture and 2) If you find that your chocolate is too thin for drizzling, you can simply dip the macaroons as I did. Have fun and try not to eat them all!! 😋
Here's how I assembled the cake. My advice is that you don't trim the tops of the cake layers, and that you apply the buttercream carefully. This cake is very delicate! (But it's also very moist and yummy.;)) I'm not a cake expert by any means, but this one turned out pretty okay. Don't fret!
This was my first time making brushstrokes too. I learned that it's important to make the chocolate thick, and to put them in the freezer for a little while too. If they're too thin, it's easier for them to melt and for holes to form and for them to break. Putting them in the freezer will secure their shape and speed up the drying process.
This cake was a BIG hit at the holiday party I brought it too. It's pretty, cruelty-free and delicious. The complete recipe is below. Check it out and let me know what you think! 💕
Yes, this beauty is cruelty-free!! Let's break it down:
Two layers of chocolate cake
Chocolate buttercream and coconut shavings inbetween
Chocolate brushstrokes
Chocolate-dipped coconut macaroons
*Want to know the difference between macaroons and macarons? Here's an awesome article.*
Believe it or not, this recipe is not complicated at all. You may find everything you need right in your pantry. The cake is made with chocolate cake mix (Make sure this is actually vegan - no dehydrated egg whites, no milk powder, etc. There may be shared equipment with eggs or dairy, so make sure that people are okay with that, or find a mix which doesn't use shared equipment.),water and pumpkin. You can of course find an actual vegan chocolate cake recipe if you prefer, but this method is pretty easy and short. Next is the buttercream. Miraculously, the buttercream in the baking aisle at your local grocery store is probably vegan (because it's probably made of chemicals...), but double check before you slather it on. 😃
You can find the recipe for these vegan coconut macaroons here. The only "odd" ingredient in these is aquafaba. Aquafaba is simply the liquid which you drain out of a can of chickpeas. It's easy and appears in many vegan recipes. You probably have a can of chickpeas in your pantry too. :)) I've never made coconut macaroons before, but this was easy and fun. *Tips: 1) Add a bit more aquafaba if you find there's a lack of moisture in your mixture and 2) If you find that your chocolate is too thin for drizzling, you can simply dip the macaroons as I did. Have fun and try not to eat them all!! 😋
Here's how I assembled the cake. My advice is that you don't trim the tops of the cake layers, and that you apply the buttercream carefully. This cake is very delicate! (But it's also very moist and yummy.;)) I'm not a cake expert by any means, but this one turned out pretty okay. Don't fret!
This was my first time making brushstrokes too. I learned that it's important to make the chocolate thick, and to put them in the freezer for a little while too. If they're too thin, it's easier for them to melt and for holes to form and for them to break. Putting them in the freezer will secure their shape and speed up the drying process.
This cake was a BIG hit at the holiday party I brought it too. It's pretty, cruelty-free and delicious. The complete recipe is below. Check it out and let me know what you think! 💕
Vegan Chocolate Coconut Cake
Ingredients
Cake
- One box of chocolate cake mix (Make sure this is actually vegan-read above for specifics)
- 1 can pumpkin puree
- 1/3 cup water
- 2 cans chocolate buttercream (Most of the ones at the store are vegan, but double check before you use it)
- Coconut shavings
Brushstrokes
- Melted dark chocolate (MUST be at least 70% cocoa in order to be vegan)
- 4 Tbs aquafaba (Read above for info)
- 1/2 tsp vanilla
- 3/4 cup sugar
- 2.5 cups unsweetened shredded coconut
- Pinch of salt
- 70 grams dark (At least 70% cocoa) chocolate
- 1 Tbs coconut oil
Directions
- Carefully melt dark chocolate in the microwave over multiple intervals until smooth.
- Brush thick streaks onto parchment paper to make "brushstrokes", then store in freezer and/or fridge to solidify.
- Mix together the cake mix, water and pumpkin. Pour the mixture into greased cake pans and bake according to the directions on your box or for about 30 minutes at 350 degrees Fahrenheit. A toothpick should come out clean when inserted
- While the cakes are cooling, make your coconut macaroons. Preheat the oven to 325 degrees.
- In a large bowl, beat together your aquafaba and vanilla until it is foamy (this will take about 30 seconds to a minute). Stir in the coconut, sugar and salt until combined. Make domes from a tablespoon and place the macaroons on baking sheets lined with parchment paper. Bake for 15-20 minutes.
- The aquafaba may bubble out and create darker,caramelized edges that you may trim off of the macaroons.
- Melt the chocolate and coconut oil together in a sauce pan over low heat until a liquid is formed, then dip in your macaroons.
- Now it's time to assemble the cake. Spread a bit of buttercream onto your base, then gently stick on one of your cake layers. Spread on a layer of buttercream, then top with a layer of coconut.
- Gently press the other cake layer on top, then cover the top and sides of the entire cake with buttercream.
- Sprinkle the top with coconut, then arrange the cooled macaroons as you'd like. Stick in the hardened brushstrokes.
- You're done. Show it off, slice and enjoy!
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