Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup coconut oil
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup coconut milk
- 1/2 cup cocoa powder
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the coconut oil and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined. Slowly stir in the coconut milk and cocoa powder until everything is well incorporated. Pour the batter into the prepared pan.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before serving.
Nutrition
This recipe makes one 9-inch cake. Each slice is approximately 250 calories, and contains 16g of fat, 27g of carbohydrates, and 5g of protein.
This cake is dairy and soy free, but is not gluten free. If you are looking for a gluten free option, you can substitute the all-purpose flour for a gluten free all-purpose flour blend.
This cake is also vegan if you use vegan eggs and coconut oil. You can also use regular eggs and butter if you prefer.
You can also customize this cake to your liking. Try adding some fresh berries, nuts, or chocolate chips to the batter before baking. You can also top the cake with a simple coconut whipped cream or a chocolate ganache.
This dairy and soy free cake is a delicious, allergy-friendly treat that is sure to satisfy even the pickiest of eaters. With a few simple substitutions, you can customize this cake to your liking. So what are you waiting for? Get baking!