Wednesday, March 14, 2012

Eggless Chocolate-Coconut Fudge Cake...step by step.

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I know I have not been posting any baking stuffs here, its not because I was NOT baking anything...its because I bake only my favorites which I have already posted here; like Hershey's best brownies, cappuccino muffins, chocolate chip cookie bar, chocolate chip cookies, chocolate chip shortbread, coconut cake etc.

Lately I have been experimenting on cakes like egg-less cake, butter less cake...I tried baking with coconut oil and yes I kinda liked the result. I tried my favorite coconut cake with coconut oil and nobody at home even knew that there is no butter in it. Why this sudden love for coconut oil which is so abundant in this coconut rich place-Gods own country, all started after coming across this article.

Coming back to this cake, I found this at Sangeetha's Kitchen originally from Home cooking, but I made little tweaks to suit my taste. The result was a very moist and fudgy cake, I actually increased the oil, used coconut oil and used fresh coconut scrapings and topped it with chocolate chips to satiate the chocoholic in me.

Recipe source: Adapted from Sangeetha's Kitchen, originally from Home cooking.
Sugar: 1 cup.
Flour: 1 1/2 cup.
Fresh coconut scrapings: 3/4 cup.
Cocoa powder: 3 tbsp.
Baking powder: 2 tsp.
Salt: 1/4 tsp.
Water: 1 to 1 1/2 cups.
Vinegar : 1 tbsp.
Coconut oil: 1/2 cup.
Vanilla: 1 tsp.

1/2 cup chocolate chip plus 1 tsp flour.

Put flour, sugar, cocoa powder, salt, and baking powder in a bowl.

Mix them with a whisk.

Blitz the fresh coconut with 1 cup of water in a food processor or mixie. (you can add the rest of the water to the batter to get a smooth consistency).

Pour the coconut oil, vanilla, vinegar into this and give it a mix. Meanwhile grease a baking tray and preheat oven to 180 degree C.

Fold this slowly into the dry ingredients...and fold till it is nicely incorporated. Add the rest of the water to make it into a smooth batter, you can add little more water if needed.

Pour into the greased baking dish.

Mix chocolate chip and flour (chips will not sink if mixed with flour)

Sprinkle on top of cake batter.

Bake for 35 min at 180 degree C or until a tooth pick inserted in the center comes out clean. You can also make these in muffin trays or as cupcakes.

Enjoy the double chocolate coconut fudge cake....


  1. Chocolate fudge cake looks so tempting and mouthwatering.

    Hamaree Rasoi

  2. wow i love of my filipino frenz sell this 30 euro per kg....and it taste lovely

  3. This is such a wonderful recipe..Thanks for posting it..Bookmarked..


  4. Looks yummy Nisa. Love the stepswise pics. Thanks.

  5. gooey gooey and chocolaty treat..delightful.

  6. very new 2 me.. choco fudge looks yumm n delicious too....perfectly done....

  7. wow always love the eggless version.. thanks for sharing dear...



  8. yummy fudge....
    Do visit my new blog

  9. Hi Nisa,
    If I could have found a fork there would be nothing left of the fabulous photo of your Eggless Chocolate Coconut Fudge Cake. This is an awesome recipe and looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day!
    Miz Helen

  10. yummy n awesome fudge dear....

  11. Now this is making me go crazy....such a gorgeous and delicious looking chocolate cake. How I wish to grab a piece now :(

  12. is there any other way to bake??


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