Ingredients
Scale
*for the loaf cake*
- 1 1/4 cup all-purpose flour
- 1/3 cup cocoa powder
- ½ cup granulated white sugar
- ½ cup powdered sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1/4 tsp salt
- 1 cup unsweetened nondairy milk
- 1/3 cup oil
- 2 tbsp apple cider vinegar
- ½ tbsp vanilla extract
- 1 tsp chocolate extract
- ½ cup vegan dark chocolate chips
*for the coconut whipped cream*
- 1 can coconut cream (chilled overnight)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
- *for the ganache*
- ½ cup vegan dark chocolate chips
- 2–3 tbsp unsweetened nondairy milk
*for serving*
- 1 pint raspberry
Instructions
- First, place the can of coconut cream in the fridge, and let chill for at least 6 hours but optimally overnight. DO NOT SHAKE AT ANY POINT.
- Now, let’s prepare the loaf cake. Preheat oven to 400F.
- In a large bowl, whisk together the flour, cocoa, sugars, baking powder, baking soda, and salt.
- Stir in the milk, oil, and extracts, followed by the vinegar. Finally, mix in the chocolate chips.
- Spray a 9 x 5 loaf pan with nonstick spray, and pour prepared batter into pan.
- Bake at 400F for 10 minutes, then lower temperature to 350F and bake for 25-30 min longer, until loaf is puffy and a toothpick inserted in the center comes out with just a few crumbs. Let cool COMPLETELY before assembling.
- When ready to put everything together, prepare the coconut whipped cream. Carefully grab can from fridge, and open. Using a spoon, transfer all the solids into a bowl for whipping. Be sure to leave all the liquid behind in the can.
- Using a hand mixer, beat coconut cream until smooth and creamy, then add in the powdered sugar and vanilla extract/paste. Beat until fluffy like whipped cream.
- Finally, prepare the ganache. Combine the chocolate chips and nondairy milk, and heat in the microwave in 20 second increments until smooth and melted.
- Carefully split loaf cake in half, and spread the coconut whipped cream on the bottom half. Top with most of the raspberries.
- Place the top half atop the cake. Spread the ganache on top. Decorate with raspberries and cocoa powder as desired.
- Serve immediately or refrigerate until needed. Serve with Vinho Verde sparkling rosé. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert