Kiwi Chocolate Cake

Kiwi Chocolate Cake

Kiwi Chocolate Cake

Ladies and gentlemen! May I introduce you to my favourite cake ever? I see this one as my ultimate staple cake. The chocolatey smoothness, zesty kiwi and down to earth coconut semolina make it a birthday favourite but I have to admit I have a hard time not eating it straight out of the pan every time I get to make it.

You can of course use any other fruit here instead of kiwi, but I think it goes quite well with the sweetness of the chocolate glazing.

Kiwi Chocolate Cake

Preparation time: ca. 35 min
Baking time: 30 min
Icing melting time: about 10-15 minutes

Cake

250 g vegan margarine
200 g sugar
200 g wheat
1/2 pk baking powder
2 squashed bananas
4 tablespoons soymilk
4 tablespoons cocoa powder
1 Kiwi

Topping

500 ml soymilk
6 teaspoons semolina
200 g vegan margarine
200 g confectioner’s sugar
200 g grated coconut

Icing

500 g dairy free chocolate
100 g confectioners’ sugar
1/2 cup soymilk

1. Preheat the oven to 180°.

2. In a large mixing bowl, blend together all the dough ingredients except for the kiwi. Cut the kiwi into square pieces and stir it into the dough mixture.

3. Spread the dough into a greased baking tray and bake it for about 30 minutes.

4. For the topping prepare the semolina with the soymilk and let it cool down. Blend together the margarine, sugar and the grated coconut. When the cake is done baking, spread the topping over it.

5. Place an empty glas bowl over a pot with cooking water. Add some soy milk and the chocolate. You can reduce the icing preparation time if you chop the chocolate into smaller pieces before putting it in the bowl. While it melts add more soy milk if needed. By the time the edges of the chocolate pieces start melting, add the confectioner’s sugar. Keep stirring the mixture constantly to prevent burning.

6. When you’re pleased with your icing consistency, pour it on the cake and smooth it over.

 

Let the cake cool down and serve!

Nina Bacinger

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