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“This is a moist rich chocolate cake that doesn't need frosting. It is also nondairy. Notes - If you use refined coconut oil, that will work, but the cake will have less coconut taste. The coconut milk listed is the kind that comes in a can in the Asian foods section of the grocery.”
READY IN:
1hr
SERVES:
10
YIELD:
1 9 in square cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Beat together coconut oil and sugar until well blended. (You may need to warm oil slightly, depending on the kitchen temperature. It should be a soft solid.).
  3. Beat in eggs.
  4. Heat coconut milk until hot, but not boiling. It's easiest to do this in the microwave.
  5. Pour hot coconut milk slowly into the cocoa while mixing.
  6. Mix salt, baking powder, baking soda and half of flour into the batter.
  7. Mix in half of the cocoa liquid, the remaining flour and then the rest of the cocoa liquid.
  8. Mix in vanilla and chocolate chips.
  9. Pour into 9 inch greased or Pam'd square pan.
  10. Bake at 350 for 40 min or until center bounces back slightly when pressed.

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