Rich, decadent, moist, sweet, gluten-free and vegan, this gorgeous cake takes a bit of forethought, as you’ll need to remember to put some coconut cream tins in the fridge the night before, but once you’re ready to bake, it all comes together lightning fast.
I find most vegan cakes can be quite dry, but this one is lovely and moist and almost fudge-like. Just the way I like it!
The chocolate coconut frosting really makes this cake something special. It not only means the cake doesn’t dry out on day two but it gives it such a decadent creamy taste! If you haven’t tried coconut cream frosting, you’re in for a treat!
I used coconut sugar in this recipe (which I don’t often do ~ I try to sweeten my desserts with whole food ingredients) but it really does give the cake a gorgeous sweet taste. Also, make sure you use a MILD tasting olive oil, you don’t want your cake tasting of olives at the end!
If you don’t have a stand mixer like this, no worries, just use a bowl! I just love how fast and fuss-free my KitchenAid makes things!
PLEASE remember to cool your cake completely before icing or it will literally slide straight off! You can then top with any berries you like. Fresh is great, but if all you have are frozen, simply defrost and mash a bit with a fork before drizzling over the top and eating immediately.
The cake is best served the same day, or the next day. If you want to add some height to your cake, go ahead and double the mixture and pile more cake layers on top! I dare you!