This is a really lovely cake, it’s not as light as some other vegan sponges because the coconut adds a lot of density, but it’s rich and delicious and the berry ice cream cuts through the sweet cake nicely.
Ingredients: Serves 8
For the cake:
100g vegan dark chocolate, small pieces
100g Soya Butter, plus extra for greasing
160g caster sugar
1tsp Vanilla extract
300g coconut milk
150g plain flour
130g desiccated coconut
1 ½ tsp baking powder
For the berry ice cream:
70g icing sugar
½ tsp vanilla extract
300g frozen winter berries
150g soya yoghurt, vanilla flavour
Sprig of mint for garnish
Method:
Preheat the oven to 180°C. Grease the sides and line the base of a spring form cake tin (26 cm diameter) with parchment paper. Roughly chop the chocolate and set aside. Place the margarine, sugar, coconut milk and vanilla extract in a bowl and whisk until all combined.
Then add the flour, 100g of the desiccated coconut and baking powder and almost all the chocolate (reserve some for garnish) and mix well so everything is incorporated. Transfer to the tin and sprinkle the remaining coconut on the top. Bake for 25-30 minutes (cover with foil after 15 minutes if the coconut looks to be browning too quickly). Leave to cool while preparing your berry ice cream.
Place the icing sugar, vanilla extract, soya yoghurt and frozen berries in a blender until smooth. If you don’t like the consistency of seeds in your ice cream you can blend the berries separately and strain, however I like them in. If the consistency of your ice cream is too runny, transfer to a container and pop in the freezer for 15 minutes or so until firm. Serve with the coconut cake and enjoy!
Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram- @chef.g.townsend
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