Skip to main content

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



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, Kerala.....it 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.
Ingredients:
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.

Topping
1/2 cup chocolate chip plus 1 tsp flour.

Method:
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....

Comments

  1. Chocolate fudge cake looks so tempting and mouthwatering.

    Deepa
    Hamaree Rasoi

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

    ReplyDelete
  3. Looks yummy Nisa. Love the stepswise pics. Thanks.

    ReplyDelete
  4. Yummy...love gooey gooey and chocolaty treat..delightful.

    ReplyDelete
  5. very new 2 me.. choco fudge looks yumm n delicious too....perfectly done....
    Maha

    ReplyDelete
  6. wow always love the eggless version.. thanks for sharing dear...

    Learning-to-cook

    Regards,
    Akila

    ReplyDelete
  7. yummy fudge....
    Do visit my new blog
    http://www.foodydelight.com/

    ReplyDelete
  8. 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

    ReplyDelete
  9. yummy n awesome fudge dear....

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

    ReplyDelete
  11. is there any other way to bake??

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help