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Chocolate-Coconut Cake with Sweet Cherry Compote



This Chocolate-Coconut Cake with Sweet Cherry Compote recipe certainly takes the cake when you need a quick chocolate fix. Serve it to your family and friends and they will surely ask for seconds. (Just make sure you save yourself a nice big piece!)

Makes 10 servings



2 cups whole wheat flour
1½ teaspoons baking soda
1/8 teaspoon sea salt
½ cup raw unsweetened shredded dried coconut
½ cup unsweetened cocoa powder
1 cup brown sugar or Sucanat
1 1⁄3 cups plus 3 tablespoons nondairy milk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

3⁄4 cup vegan dark chocolate chips

TOPPINGS (optional)
Sweet Cherry Compote (below)
Cashew-Tofu Dessert “Cream” (below)



Preheat the oven to 375 degrees F. Lightly coat a 9-inch round cake pan with vegan margarine.

Put the flour, baking soda and salt in a large bowl; stir with a dry whisk to combine. Add the coconut and cocoa powder; stir with the whisk to combine. Add the sugar and stir once more.

Stir in the nondairy milk, vinegar and vanilla, mixing just until incorporated.


Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and immediately sprinkle the chocolate chips evenly over the top of the piping hot cake. Put the cake back in the oven for 20 to 30 seconds to let the chips partially melt. Working quickly, spread the melting chocolate chips evenly over the top of the cake, using an offset spatula or rubber spatula.

Put the pan on a wire rack and loosen the sides of the cake with a knife. Cool for 20 to 30 minutes before serving.



Contributed by Tara, our Season Five Jazzy Vegetarian sous chef, this lovely Sweet Cherry Compote sauce makes a delightful companion to a chocolate or vanilla cake. Delicious as a colorful and tasty topper to nondairy frozen desserts, too.

Makes about 4 cups

4 cups frozen sweet cherries
½ cup apple cider
6 tablespoons vegan sugar

Put all of the ingredients in a small saucepan and stir to combine. Bring to a boil over medium-high heat, stirring frequently. Decrease the heat to low and simmer for 50 to 60 minutes, stirring occasionally, until the cherries have begun to breakdown and the liquid has thickened. Remove from heat and let cool before serving.



This blend of cashews and tofu produces a silky, smooth texture and mouthwatering taste in this Cashew-Tofu Dessert “Cream.” Use this vegan cream in place of dairy cream in many recipes, or as a topper for your favorite fresh fruit, cake or pie.

Makes about 2 cups

1½ cups whole, raw cashews, soaked (see note)
¾ block (10 to 12 ounces), firm regular or silken tofu
½ cup filtered or spring water, plus more as needed
5 tablespoons maple syrup, plus more as needed
Put all of the ingredients in a blender and process until smooth. Add more water if needed to reach a whipped cream consistency. Taste and add more maple syrup, if desired. Refrigerate 2 to 4 hours, or until thoroughly chilled.