Coconut Black Cake, Vegan
I can't forget the first time I started doing this. I wanted 'something sweet for Lent', but not just any cake, rather one that wouldn't be hard to eat, that wouldn't feel like eating cardboard. Back then, I didn't know that if you add enough coconut and some serious cocoa, you'll get something delicious, just when you're craving something sweet without having to scour the city for complicated ingredients. I remember I added a bit too much water to the mixture, just like that, and I thought it would be a disaster. But actually, it turned out even fluffier than I thought, so since then, I don't stress about the grams. One evening, after everyone in the house had gone to sleep, I found myself craving a quick cake again. And I made it again. No pretensions, as I don't have the patience for 'sophisticated pastry'. That little pan, the whisk, and the rest did all the work. I've already gotten used to the smell of chocolate and coconut that hits you when you open the oven door, so I associate it with peaceful evenings, never with failures.
Total time? About an hour, half of which is just the oven doing its job while you enjoy your coffee or a series. The cake is small, for about 8-9 servings. Level? I would say 'for anyone who knows how to use a whisk and an oven'. Honestly, there's nothing sophisticated, even if you're doing it for the first time.
Why do I repeat it so often? It's super economical, you don't need anything special. No eggs, no butter, everything from the pantry. Basically, it's just the kind of cake that satisfies your hunger or cravings without emptying your wallet. It's good even the second or third day, which is rare for other vegan/Lenten cakes. Plus, it travels well, whether you're on the go or at the office, it doesn't get weirdly soggy, it doesn't leak, it doesn't act up.
THE INGREDIENTS. You can't go wrong if you respect the quantities, but let me tell you why they're good as they are:
White flour – 380 g. Yes, whole wheat works too, but it comes out denser and not as fluffy. Its role is to bind everything together, not that you're in the mood for an airy base.
Cocoa powder – 50 g. Don't be stingy, you really need it to taste.
Sugar – 150 g. I use plain white sugar, but you can also try brown or coconut sugar. Don't put more, we don't want to tire the pancreas.
Coconut flakes – 80 g. This gives that texture that makes you want another piece. Plus flavor, obviously.
Water – 530 ml. Don't ask why so much, it really works. It helps keep it moist, not dry.
Oil – 60 ml. Sunflower oil, preferably. You can substitute it with another neutral oil, but don't use olive oil, the flavor is weird.
Fir syrup – 60 ml. Well, this is for those who have it in their pantry. It works without it too, you can use agave syrup, maple syrup, or even honey if you're not strictly fasting. It adds a twist of aroma. I even forgot it once, and it still turned out good.
Baking soda – 1 ¾ teaspoons. It helps the base rise, simple.
Vinegar – 1 teaspoon. It reacts with the baking soda, so don't skip it. Just plain vinegar, no philosophy.
Decoration: Dark chocolate pieces – as much as you want, at least 40-50 g. I break the chocolate into pieces and let it melt on top when I take the cake out of the oven.
HOW TO MAKE IT, STEP BY STEP:
1. Preheat the oven to 190°C. Don't mess with the mixture until the oven is on, let it be warm when the base is ready.
2. Take a large bowl and add the flour, cocoa, and coconut flakes. Mix well, dry, so that no cocoa clumps remain. If you skip this step, you risk having streaks of unincorporated cocoa. Nothing dramatic, but it doesn't look great.
3. Separately, in a cup, combine the water, sugar, oil, and fir syrup. It's important for the sugar to dissolve somewhat. I don't add the baking soda and vinegar here, only after.
4. Pour the liquids over the dry ingredients and take the whisk in hand. You don't need to mix like crazy, just make sure there's no flour left on the sides. For me, it takes a maximum of 2 minutes, no more, no less.
5. Finally, the baking soda and vinegar: pour the vinegar directly over the baking soda sprinkled on top, right in the bowl. It will foam, that's normal. Mix quickly a few times, just to distribute it, then that's it, don't whisk anymore, don't insist.
6. Prepare the pan: for me, a 20x20 cm one works perfectly, small and deep. I grease it with a little oil, then I put baking paper or, if I don't have that, I dust it with flour.
7. Pour the mixture into the pan, leveling it somewhat with a spatula or even the whisk. It's not fussy.
8. Put the pan in the oven, on the middle rack, and forget about it for about 35-45 minutes. After about 35 minutes, I stick a toothpick in – if it comes out clean, the base is done. If not, leave it for another 5-10 minutes. Don't open the oven every 5 minutes, or your base will fall completely.
9. Take the pan out, and the cake is still hot. It's time to put the dark chocolate pieces on top. I let them melt naturally, I don't spread them, just press a little with a spoon to stick them to the cake.
10. Ideally, you should let it cool completely before cutting it. But I won't judge you if you steal a warm piece.
TIPS, VARIATIONS, AND SERVING IDEAS
TIPS
Don't try to take the cake out of the pan while it's hot – it can break or crumble. I still tried and ended up eating it straight with a spoon, it's not bad, but it's not aesthetic.
Don't panic if the mixture seems too liquid. That's how it should be! It will bind while baking.
If you're using weak cocoa (the cheap ones from the shelf), it won't be very intense in flavor. You can add 10 g more if you want it more chocolatey.
DON'T fill the pan to the top, leave space because it rises. I once had it overflow and fill the whole oven.
If you want it sweeter, you can increase the sugar to 170-180 g, but I think that's too much.
SUBSTITUTIONS
You can replace white flour with whole wheat flour (it comes out denser) or, if you want it gluten-free, I tried it with a gluten-free cake mix and it worked reasonably well. Not as fluffy, but edible.
Instead of fir syrup, use honey (if not fasting), maple syrup, or leave it out entirely and add 20 ml more water.
You can use half plant-based milk instead of water (coconut, almond, oat), if you want a richer flavor, but it's not necessary.
You can substitute sugar with erythritol, although the taste isn't identical.
Sunflower oil can be replaced with any neutral oil, including coconut (melted), but don't use butter/margarine, it changes the texture too much.
VARIATIONS
If you want it to look festive, add some coconut flakes or chopped nuts on top before baking.
Instead of dark chocolate on top, try cocoa cream with peanut butter or sour cherry jam.
For a more tangy taste, you can add 2-3 tablespoons of sour jam (raspberry, apricot) to the mixture.
I also tried adding dried fruits to the mixture, it wasn't bad.
If you want it to be really low-calorie, eliminate the chocolate on top and reduce the sugar, but you'll lose some charm.
SERVING
Goes well with anything: black coffee, tea, or even cold plant-based milk. For occasions, I put it on a platter and grate extra chocolate on top. It's good plain, but if you're craving, add a dollop of plant-based whipped cream or coconut yogurt on the side.
FREQUENTLY ASKED QUESTIONS
Can I use another type of flour?
Yes, but it depends on what you want to achieve. Whole wheat flour makes the cake denser, and gluten-free mixes change its texture, sometimes it comes out a bit more 'crumbly'. It's not to be thrown away, but don't expect the fluffiness of a cake with eggs.
How do I make the base come out moister?
Don't put more flour than stated. If you have a very strong oven and see that after 35 minutes the toothpick comes out clean, take the cake out, don't dry it out too much. Some also add 2 tablespoons of oil if they want the base very moist, but don't exaggerate.
Can it be made without coconut?
You can, but it won't have the same texture and taste. Replace it with chopped nuts or leave it out entirely, but add 20 g of flour extra.
Why does the cake sink after I take it out of the oven?
It's normal for it to sink a bit, especially since it's egg-free. If it sinks too much, you might have mixed it too much or opened the oven too early.
Can I make it in advance for guests?
Yes, it actually tastes better after a few hours. You can make it a day ahead and keep it in the fridge. Take it out 30 minutes before serving so it’s not cold 'from the fridge'.
NUTRITIONAL VALUES (per serving, for 9 pieces)
I'm not saying it's a diet dessert, but it's not a calorie bomb compared to other cakes. A serving has about 280-300 kcal, of which about 40% are carbohydrates (sugar and flour), 10-12% protein (mostly from coconut and flour), and the rest fats (from oil and chocolate). It's cholesterol-free, lactose-free, egg-free, so it works for those with intolerances. If you cut the sugar to 100 g and skip the chocolate, you lower the calories significantly, but I say it loses its charm. Gluten-free it comes out with a special mix, but it doesn't drop the calorie count too much.
HOW TO STORE AND REHEAT
It keeps well for 2-3 days at room temperature, in a covered container. In the fridge, it lasts 4-5 days, but after the second day, it hardens a bit, especially without oil. If you want to remember the soft texture, heat each piece for 10-15 seconds in the microwave, it comes out like freshly baked. It's also good cold, but warm chocolate is more pronounced. I don't recommend freezing, the texture changes. If you have guests, only portion it after it has completely cooled, otherwise, you risk it breaking.
That's about it. If it ever remains uneaten, let me know how you managed. For me, it disappears before it cools completely.
Ingredients: Base: 380 g flour, 150 g sugar, 530 ml water, 50 g cocoa, 80 g coconut flakes, 60 ml sunflower oil, 60 ml fir syrup, 1 and 3/4 tsp baking soda, 1 tsp vinegar. Decor: pieces of dark chocolate.
