Chocolate Cake With Coconut Topping (Vegan)

Ingredients

Cake

• 3 cups all-purpose flour, sift
• 2/3 cup unsweetened cocoa powder, sift
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon guar gum (optional) or xanthan gum (optional)
• 1 cup raw sugar or brown sugar
• 1 teaspoon liquid stevia (or 1 more cup of sugar)
• 1 1/2 cups soymilk
• 2 teaspoons vanilla
• 2 teaspoons instant coffee powder
• 2 tablespoons boiling water
• 3 tablespoons oil
• 1 1/2 tablespoons white vinegar

Coconut topping

• 1 3/4 cups desiccated coconut
• 1 3/4 cups raw sugar
• 1 1/2 cups soymilk
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1-2 teaspoon finely grated lemon rind (optional)
• 2 ounces almonds, finely chopped

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   In a big bowl whisk together flour, cocoa, soda, salt and guar gum (if using).

3. 3

   In another bowl combine sugar, soy milk, vanilla. Dissolve coffee powder in 2 tbsp boiling water, and add. Mix in oil. Stir to blend.

4. 4

   Add wet ingredients to dry. Mix well.

5. 5

   Quickly stir in vinegar and transfer to a non-stick (or greased) baking pan (9"x13").

6. 6

   Bake 20-22 minutes.

7. 7

   Then make the coconut toppping: combine all ingredients in a sauce pan, bring to a boil, stirring constantly 1-2 minutes.

8. 8

   Pour over the cake and bake additionally 5 minutes, or until coconut mixture starts to bubble a lot.

9. 9

   Let cool before serving.