Chocolate & coconut milk cake with granola (Vegan)
Updated: Jan 10
Spring has sprung but now apparently we are back to foggy and rainy weather here in Milan 😒 Well here a dark, rich and moist chocolate cake with a crunchy granola topping that I think it would be super comforting any day of the year. I actually baked this cake for my sister and my brother-in-law a couple of months ago but I still remember vividly its intense chocolate smell and its consistency: fudgy and a bit crumbly inside, crunchy and extra chocolatey outside.
So if you have dark chocolate and a can of coconut milk in your pantry you should definitely give it a try! Check out the recipe below 😊
280g coconut milk*
126g dark chocolate
175g all purpose flour
42g cocoa powder
11g baking powder
42g vegetable oil
1 1/2 Tablespoon maple syrup*
Preheat oven to 338°F (170°C) and cover with parchment paper a springform pan with a diameter of 22cm.
In a big bowl sift and mix together flour, baking powder and cocoa powder. Set aside.
Chop the chocolate in small pieces and put it in a bowl. Set aside.
Pour the coconut milk in a small pot on the stove, turn on the heat and bring to a boil. Remove from the heat and pour on top of chopped chocolate. Mix until the chocolate is melted and the mixture is smooth.
Add maple syrup and oil and whisk until combined.
Add the liquid ingredients into the dry ones and mix briefly with a wooden spoon.
Transfer this mixture into the prepared pan and top with granola.
Bake for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out a bit wet but the cake looks done on the edge and on the surface. Do not overcook otherwise it will dry out too much.
Let it cool completely before removing from the pan.
The coconut milk here is the one that is sold in a can, full fat.
You can use honey or agave if you don't have maple syrup.
I've used store-bought granola with dark chocolate pieces but I think any kind of granola would work as well for this cake. You can even use homemade granola like the one that I made last year with sourdough discards.
If you make it let me know! :)