This cake is extremely rich and luxurious, but completely dairy-free. It is ideal for any celebration. The addition of espresso gives the flavour and exciting twist. This quantity makes a very large torte. You may prefer to bake it in two tins and sandwich together with some of the fudge icing.
Ingredients
For the cake
- 200g creamed coconut
- 1300ml boiling water
- 2 tbsp espresso coffee mixed with 2 tbsp of the boiling water
- 800g self raising flour
- 100g cocoa powder
- 2 tsp baking powder
- 100g roasted pecans, finely ground
- 300g light muscovado sugar
- 420ml vegetable oil
- 2 tbsp brandy
For the fudge icing
- 100g vegan margarine
- 2 tsp brandy
- 100g cocoa powder
- 6 tbsp water
- 550g icing sugar
- A few drops vanilla essence
Method
- Preheat the oven to 180°C/gas mark 4. Grease and line a 27.5cm/11″ wide, 7.5cm/3″ deep cake tin.
- Dissolve the espresso coffee in 2 tablespoons of the boiling water.
- Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.
- Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar. Add the espresso mixture and the oil and stir thoroughly, then add the cooled, dissolved coconut and incorporate well. Pour the mixture into the cake tin and place in the oven for approximately 45 minutes-1 hour, or until the cakes feel springy to the touch.
- Leave to cool slightly before turning out onto a cooling rack. When the cakes are cool, drizzle with the brandy. To make the fudge icing, place all the ingredients into a food processor and blend until smooth. Spread half the icing evenly over one half of the cake, place the second half on top.
- Spread the remaining icing over the cake and use a fork to decorate.
