Chocolate and Coconut Parve Cake for Shabbat is perfect,
It is the easiest and most fun kind of cake to make.
A winning cake,
where every ingredient brings joy to whoever eats it.
A cake that anyone who takes a bite will fall in love with.
It is a cake with no compromises,
not on texture and certainly not on taste.
A classic chocolate cake with coconut,
healthier,
more indulgent,
and even more nutritious.
Happy days to us all:)
Chocolate and Coconut Parve Cake for Shabbat | Photo: Daniel Lila | Styling: Hamutal Yakubovich
Chocolate and Coconut Parve Cake for Shabbat
Ingredients
Fits a 20×30 cm rectangular pan:
- 200 g dark chocolate
- ¼ cup olive oil
- ½ cup preferred plant-based milk (I chose almond)
- A pinch of salt
- 4 eggs
- 112 g unsweetened applesauce (for alternatives see “A little extra from me”)
- 1/3 cup maple syrup (for alternatives see “A little extra from me”)
- 1 ¼ cups oat flour (for alternatives see “A little extra from me”)
- 3/4 cup coconut flakes
- 1 packet baking powder (10 g)
For the chocolate cream:
- 150 g dark chocolate
- 2 tablespoons olive oil
- ¼ cup preferred plant-based milk
Preparation
Preheat the oven to 175°C, preferably on turbo mode but not mandatory.
Put the chocolate, plant-based milk, and olive oil in a bowl and melt in the microwave in 30-second pulses until you get a smooth, uniform chocolate cream.
Add to the chocolate cream the eggs, salt, applesauce, and maple syrup and mix well.
Add the oat flour, coconut, and baking powder and mix again to a uniform batter.
Transfer the batter to the baking pan and bake for 30–35 minutes, or until a toothpick comes out dry.
Prepare the chocolate cream:
In a separate bowl, put the chocolate, olive oil, and plant-based milk and melt in the microwave in 30-second pulses until you get a smooth, uniform chocolate cream.
Spread the chocolate cream over the top of the cake (after it has cooled slightly), sprinkle some coconut flakes on top (optional, but adds wonderful texture and flavor), and serve with love.
A little extra from me:
- Serve the cake at room temperature or after chilling in the fridge.
- You can keep the cake in the fridge in an airtight container for five days.
- It’s a real treat to serve with a scoop of ice cream (dairy or parve).
- You can replace the applesauce with one grated apple (peeled) / one banana.
- You can replace the maple syrup with sugar.
- You can replace the oat flour with 1½ cups almond flour.
Chocolate and Coconut Parve Cake for Shabbat | image: Essy Roz
This recipe was published in my column Health Made Easy in Mishpacha magazine.
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