Indulge in the delightful flavors of this vegan and eggless Coconut Cocoa Cake, a perfect treat prepared with simple pantry ingredients. This recipe was born out of a necessity to adapt and create during Covid 19 lockdown period, resulting in a surprisingly delicious outcome that’s sure to please your taste buds.
Ingredients:
- 2 tablespoons Roasted rice flour (Appam and Idiyappam flour)
- 1 tablespoon Rava (Semolina)
- 3 tablespoons Wheat flour (Atta)
- 1 tablespoon Corn flour
- 1 tablespoon Cocoa Powder
- 1 tablespoon Coconut Oil
- 1 tablespoon Ghee
- ½ cup Coconut milk
- 1 small teaspoon Dry Yeast
- 2 tablespoons Melted Jaggery (adjust to taste)
- ½ teaspoon Salt
- ¼ teaspoon Cardamom Powder
- ¼ teaspoon Cinnamon Powder
- ¼ teaspoon Cloves Powder
- 3 drops Vanilla Essence (optional)
Preparation:
In a mixing bowl, combine all the ingredients (add a little water if needed) except for the Ghee, Coconut Oil, and Cocoa Powder. Mix well to create a thick paste, and allow it to ferment overnight.
The next morning, grease a baking dish or steel vessel. Mix the batter with Ghee and Coconut Oil and pour it into the greased container.
Dissolve the Cocoa Powder in a little water to form a paste. Create a decorative pattern by pouring the cocoa paste into the batter.
Preheat the oven, cooker, or idli maker. Bake the cake at low heat for 20 to 30 minutes. To test its readiness, insert a toothpick or knife into the cake – it should come out clean without sticking.
Be cautious of burning and adjust cooking time based on the utensil and heating source.
Savor the wonderful textures and flavors of this beautifully crafted Coconut Cocoa Cake. A testament to culinary creativity during challenging times, this cake is a soft, delectable treat suitable for sharing with your loved ones. Enjoy its unique blend of ingredients and the heartwarming satisfaction of homemade goodness.
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