Bounty cake for Lent
The vegan dessert "Bounty Cake" is a delicacy that combines the rich flavor of chocolate with the exotic taste of coconut, offering an unforgettable culinary experience. This dessert is not only delicious but also easy to prepare, making it ideal for any occasion. Whether you want to impress your guests or enjoy a moment of personal indulgence, this cake is sure to please everyone.
Total preparation time: 1 hour
Baking time: 25 minutes
Number of servings: 12
Ingredients
For the base:
- 180 g flour
- 150 g sugar
- 120 ml oil (preferably sunflower or coconut oil)
- 150 ml coconut water
- 2 tablespoons unsweetened cocoa powder
- 1 packet baking powder (activated with a little vinegar)
- 50 g dark chocolate (minimum 50% cocoa)
- 1 tablespoon coconut flakes
For the cream:
- 400 ml coconut milk
- 100 g sugar
- 4 tablespoons semolina
For the glaze:
- 180 g dark chocolate (minimum 50% cocoa)
- 1 tablespoon oil
Preparation
Step 1: Preparing the oven and the tray
Start by preheating the oven to 180°C. Choose a tray measuring 23x23 cm, which you can line with baking paper. If you have a non-stick tray, no paper is needed, but make sure to grease it with a little oil to prevent sticking.
Step 2: Preparing the base
In a large bowl, combine the oil and sugar. Use an electric mixer to blend them until you achieve a fluffy and homogeneous mixture. Then add the coconut water, mixing continuously.
Sifting the flour together with the cocoa powder and baking powder is an essential step, as it helps achieve a fine texture. Gradually add these dry ingredients to the wet mixture, stirring with a spatula or wooden spoon to avoid lumps.
Finally, fold in the finely chopped chocolate and coconut flakes, mixing gently to avoid deflating the batter. Pour the mixture into the prepared tray and bake for 10 minutes at medium heat, then reduce the temperature and bake for another 15 minutes at low heat. Check with a toothpick if the base is baked; it should come out clean.
Step 3: Preparing the cream
In a saucepan, pour the coconut milk and add the sugar. Place it over medium heat and stir until it reaches boiling point. Gradually add the semolina, stirring continuously to avoid lumps. Continue to stir for a few minutes until the cream thickens. This step is important for achieving a smooth and creamy texture.
Once the base has cooled, pour the hot cream over it and level it with a spatula to create an even layer.
Step 4: Preparing the glaze
Melt the chocolate in a double boiler, stirring constantly to prevent burning. Once melted, add the oil and mix well to achieve a glossy glaze. Pour the warm glaze over the cake, ensuring that the entire surface is evenly covered.
A helpful tip is to cut the cake about 5 minutes after applying the glaze. If you leave the cake in the fridge, it will be harder to cut, but you can easily warm it with a knife dipped in hot water to get nice slices.
Serving suggestions
Once the cake has completely cooled, you can serve it plain or with a scoop of coconut cream on the side. You can also enhance it with banana slices or fresh berries, which add a touch of freshness to the rich dessert.
Nutritional information
Each serving of cake contains approximately 250 calories, making it a good choice for a satisfying dessert without being too heavy. The benefits of coconut milk and the fibers from coconut contribute to healthy digestion and can add an extra boost of energy.
Frequently asked questions
1. Can I substitute coconut water?
Yes, you can use mineral water or almond milk, but the flavor will be different.
2. How can I adapt the recipe to be gluten-free?
Use almond flour or oat flour, but check the labels to ensure they are gluten-free.
3. How long does the cake keep?
The cake keeps well in the fridge, covered, for 4-5 days.
4. Can I add other ingredients?
Of course! You can add nuts, hazelnuts, or even a splash of vanilla extract for extra flavor.
Possible variations
This recipe can be easily adapted to create different versions. For example, you can add a hint of dried fruit to the semolina cream or even a bit of rum for a more intense flavor. Additionally, for a lower-calorie version, you can reduce the amount of sugar in the base and cream.
This vegan dessert "Bounty Cake" will surely become your and your loved ones' favorite, thanks to its rich taste and fine texture. Whether you prepare it for a celebration or simply to treat yourself, it is an excellent choice! Enjoy every slice and don't forget to share this recipe with friends!
Ingredients: Base: 180 g flour 150 g sugar 120 ml oil 150 ml coconut water 2 tablespoons black cocoa 1 packet baking powder (dissolved with a little vinegar) 50 g dark chocolate 1 tablespoon coconut flakes Cream: 400 ml coconut milk 100 g sugar 4 tablespoons semolina Glaze: 180 g dark chocolate (+50% cocoa) 1 tablespoon oil
