Cocoa coconut layer cake with chocolate and cookies

Ingredients

• 50 ml sunflower oil
• 1 can coconut milk (solid part only, about 200 g)
• 70 g sugar
• 200 ml plant-based milk
• 6 tablespoons unsweetened cocoa powder
• 150 g all-purpose flour
• 1 teaspoon baking powder
• 1 cup plant-based whipping cream (approx.)
• 1 teaspoon vanilla extract
• 90 g dairy-free dark chocolate
• A few vegan cookies (any kind you like)
• Vegan butter and flour, for the pan

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of sugar
• What to use instead of unsweetened cocoa powder
• What to use instead of dark chocolate
• What to use instead of all-purpose flour
• What to use instead of coconut milk
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Put the can of coconut milk in the fridge the night before.
2. Preheat the oven to 180°C (350°F). Grease an 18 cm round pan with vegan butter and dust it with flour.
3. Open the can and scoop out only the solid part with a spoon (the liquid can be used for other desserts). Beat it with an electric mixer.
4. Gradually add the oil, sugar and cocoa and beat well. Still beating, add the plant-based milk and the flour mixed with the baking powder.
5. When the batter is smooth, transfer it to the pan and bake at 180°C (350°F) on the middle rack for 25-30 minutes, until risen and cooked through. Let it cool.
6. Cut the cake in half horizontally. Whip the plant-based cream with the vanilla.
7. Spread a layer of the whipped plant-based cream on one half and put the other half on top. Cover it with a thin layer of the whipped plant-based cream and refrigerate for at least 30 minutes. Cover it with the rest and refrigerate again.
8. Finely chop the chocolate. Melt half of it in a double boiler over very hot (not boiling) water, take it off, add the rest and stir. Put it back over the water until it's all melted and glossy.
9. Cut a strip of parchment paper wider than the height of the cake and as long as its circumference. Put the chocolate in a freezer bag, snip off a small corner and draw whatever you like on the paper.
10. When the chocolate starts to set (but doesn't drip when you lift the paper), wrap the paper around the cake. Refrigerate until the chocolate is hard and carefully peel off the paper.
11. Top with the cookies, broken into pieces, and serve.

Nutrition facts

Approximate, per serving (about 155 g). Calculated with data from USDA FoodData Central.