This Coconut Cocoa Cake is a soft, gently sweet, and comforting vegan dessert made entirely with simple pantry ingredients. Born during the Covid-19 lockdown, this recipe reflects a time when creativity replaced convenience, and home kitchens turned limitations into beautiful experiments.
With coconut milk, jaggery, and warming spices, this cake has a rustic charm and a deep flavour that feels both nourishing and indulgent. Slow fermentation gives it a lovely texture, while the cocoa swirl adds a touch of celebration.
🌟 Why This Coconut Cocoa Cake Is Special
🥥 Completely vegan and eggless
🌾 Made with everyday flours and grains
🍯 Naturally sweetened with jaggery
🔥 Cooker / idli maker friendly — no oven needed
💛 Inspired by traditional home baking
This cake is soft, mildly spiced, and perfect for sharing with loved ones.
🧺 Ingredients
- 2 tablespoons roasted rice flour
(Appam / 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 Method
1. Prepare the Batter (Night Before)
In a mixing bowl, combine all ingredients except:
- Ghee
- Coconut oil
- Cocoa powder
Add a little water if required and mix well to form a thick, smooth batter.
Cover and allow it to ferment overnight at room temperature.
2. Prepare for Baking (Next Morning)
Grease a baking dish or steel vessel well.
Add ghee and coconut oil to the fermented batter and mix gently.
Pour the batter into the greased container.
3. Create the Cocoa Pattern
Dissolve the cocoa powder in a little water to form a smooth paste.
Pour this cocoa paste gently over the batter and create decorative patterns using a spoon or toothpick.
4. Bake the Cake
Preheat an oven, cooker, or idli maker.
Place the cake inside and cook on low heat for 20–30 minutes.
To check doneness, insert a toothpick or knife into the centre — it should come out clean and dry.
Be cautious of burning and adjust cooking time based on your utensil and heat source.
🍽️ Serving Suggestions
- Serve warm or at room temperature
- Enjoy with tea or black coffee
- Perfect as an evening snack or simple dessert
📝 Tips for Best Results
✔ Use low heat throughout baking
✔ Do not skip fermentation — it improves texture
✔ Adjust jaggery according to sweetness preference
✔ Cocoa swirl is optional but adds beauty
✔ Allow cake to cool slightly before cutting
👵 Grandma’s Kitchen Note
During the lockdown, many traditional kitchens returned to slow methods — fermenting batters, using local flours, and baking without ovens. This Coconut Cocoa Cake is a reminder that patience and simplicity can create something deeply satisfying. It’s not just a cake, but a memory of resilience, warmth, and home-cooked comfort.
My Grandma’s Healthy School 