Vegan chocolate cake with coconut filling
Delicious and moist chocolate cake with creamy coconut filling with semolina.
- 250 g flour
- 250 g zucchini
- 120 ml plantbased milk
- 25 g cacao powder
- 25 g coconut sugar
- 50 g coconut oil
- 30 ml agave nectar
- 14 g baking powder
- 1 l plantbased milk
- 80 g coconut sugar
- 100 g semolina
- 200 g shredded coconut
Blend zucchini, add plantbased milk, coconut oil, agave nectar and mix it well together.
Then add a mixture of flour, baking powder and cacao and mix until you get a smooth batter.
Pour into two small pans (or one big and then cut in half). Make sure it's not too thick, because the whole cake will have two layers of cake and cream in the middle so you don't want it to be too high.
Bake for around 20 inutes on 180°C.
Mix plantbased milk with coconut sugar and bring to a boil.
When it's boiling, slowly add semolina, and keep mixing, so that there won't be any lumps.
Cook for a few minutes, then add shredded coconut and cook for another 5 to 10 minutes, until it gets very thick. Mix from time to time.
Put one half of a chocolate cake on the bottom of pan, cover with coconut filling and cover with the other half. Press it togehter, so that it will stick together.
Let it cool down and the cream will get a bit thicker and it will all stick together.
If you want, cover with melted dark chocolate.
Cut into square pieces and enjoy!