A cake without eggs, butter, and milk. Dairy-free cake. A simple and quick cake without eggs, butter, and milk. No mixer needed.
Ingredients
- Flour 200 g
- Desiccated coconut 100 g
- Baking powder 1 teaspoon
- Sugar 200 g
- Coconut milk 300 ml
- Cocoa powder 1 and 1/2 tablespoons
- Glaze: Chocolate 50 g + Coconut milk 3 tablespoons
Preparation
In a bowl, combine the flour, desiccated coconut, baking powder, and sugar. Warm the coconut milk slightly to melt it and measure the required amount. Add the coconut milk to the dry ingredients and mix with a spoon.
Line the bottom of a small springform pan (about 17 – 18 cm in diameter) with baking paper, secure the ring, and let the paper hang out. Pour in 2/3 of the batter. Add the cocoa powder to the remaining batter and mix. Spoon the cocoa batter in spots on top of the white batter, and use a skewer to make 2 – 3 figure eights in the batter.
Place in the oven and bake for 45 minutes at 180°C, until a skewer comes out clean. If baking in a larger springform pan, the cake may be ready sooner.
For the glaze: Melt the chocolate with the coconut milk and pour over the cake.
