Vegan Chocolate Cake

INGREDIENTS

125g creamed coconut

100g dark chocolate

400g self raising flour

1 tsp baking powder

225g light muscovado sugar

200ml sunflower oil

1/2 jar apricot jam

METHOD

Preheat oven to 180C, 350F.

Grease and line 2 20cm round shallow baking tins.

Pour 650ml boiling water over the creamed coconut and stir until dissolved.

Break the chocolate into small pieces then stir in, until it dissolves, then allow to cool until lukewarm.

Mix the flour, baking powder, salt and sugar together into a large mixing bowl.

Make a well in the centre and pour in the coconut/chocolate mixture, and then add the oil.

Beat thoroughly to make a smooth batter.

Pour into the prepared tins and bake for about 1 hour in the preheated oven until the cakes are well risen and firm to the touch.

Remove from oven and transfer to a baking tray to cool.

Sandwich cakes together with apricot jam.

Dust the top with icing sugar.

Serve your yummy vegan chocolate cake!

Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.