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Summer Chocolate Cake with Coconut Whipped Frosting

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A moist and light chocolate cake topped with a creamy coconut whipped frosting, offering a refreshing and indulgent dessert perfect for warm days.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Low Lactose

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup coconut sugar
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 can full-fat coconut milk (chilled overnight)
  • 2–3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 180°C (350°F) and grease a round cake pan.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, beat eggs and coconut sugar until smooth.
  4. Add melted coconut oil and vanilla extract, then mix in almond milk and apple cider vinegar.
  5. Combine wet and dry ingredients, mixing gently until just combined.
  6. Pour batter into pan and bake for 25–30 minutes until a toothpick comes out clean.
  7. Cool the cake completely.
  8. Scoop solid coconut cream from chilled coconut milk and beat with sweetener and vanilla until fluffy.
  9. Spread frosting over cooled cake.
  10. Refrigerate for 30 minutes before serving.

Notes

  • Do not overmix batter to keep cake light.
  • Use only the solid part of coconut milk for frosting.
  • Chill coconut milk overnight for best results.
  • Add chocolate chips or berries for variation.
  • Store in refrigerator for up to 4 days.

Nutrition

Find it online: https://savorymomskitchen.com/summer-chocolate-cake-with-coconut-whipped-frosting/