“A vegan chocolate cake that is utterly delicious and beautiful to look at. I feel this is going to be a very popular recipe.” Lucy Bee
100g Lucy Bee coconut oil, melted, plus extra for greasing
200g gluten-free plain (all-purpose) flour
100g coconut sugar
85g Lucy Bee cacao powder
1 tsp. gluten-free baking powder
2 tsp. bicarbonate of soda
1 apple, peeled and cored
1 tsp. vanilla extract
200g coconut yoghurt, or vegan yoghurt of your choice
220ml hot water from the kettle
For the filling and topping
320ml coconut cream (thick coconut milk), refrigerated
½ tsp. vanilla extract
1 tbsp. icing sugar, plus extra for dusting
200g blackberries, strawberries and raspberries, or other berries of your choice
Preheat the oven to 150C/300F/gas mark 2. Grease and line two 20cm/8in cake tins.
Combine the dry ingredients in a mixing bowl. In a food processor, puree the bananas and apple together until smooth then transfer to a second bowl. Add the melted coconut oil, vanilla and yoghurt to the puree. Mix together, add to the dry ingredients and mix until well combined.
Slowly add the hot water, while stirring the mixture. Once combined pour into the prepared tins and bake for 40 minutes, until a skewer inserted into the middle of one comes out clean. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
To make the filling and topping, put the coconut cream into a bowl with the vanilla and icing sugar and, using an electric hand-held mixer, whip until combined. Store in the fridge until the cake is completely cool.
Smooth half the coconut cream over one cake, top with half the berries and place the second cake on top. Spread the remaining coconut cream on top and add the remaining berries. Finally, sift a light dusting of icing sugar over the top and serve.
Recipe by Lucy Bee