Chocolate and coconut snowfall cake
Looking for a dairy-free alternative to Christmas cake? You’ve come to the right place. This chocolate and coconut snowfall cake ticks all the festive boxes and is completely dairy free…
The whipped coconut cream fluffed up on top of this cake makes it look like a fresh snowfall, sprinkled with coconut shavings and silver balls for just the right amount of Christmas kitsch.
The three thin layers of cake and the airiness of the coconut cream mean it feels light and creamy. It’s more like a gateau than a big wedge of sponge. The only problem is, this makes it very easy to eat more than one slice. I made this to finish off a big family lunch, and my dad polished off four slices…
Chill the coconut cream at least 4 hours ahead of time in the fridge – this will thicken it and help it whip up properly.
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a deep 23cm round cake tin.
Sift the flour, cocoa powder, baking powder and salt together in a large mixing bowl.
Beat the oil and sugar together with an electric whisk or the paddle attachment of a stand mixer for a few minutes, until well combined.
Add the eggs to the oil and sugar mixture one at a time, alternating with a tbsp of the flour mixture each time, and whisking with your electric whisk to combine.
Fold in the rest of the flour using a large metal spoon, until just combined. Add a tsp or two of almond milk to loosen the mixture just a little, if needed.
Pour the cake mixture into the tin. Bake on the middle shelf of the oven for 45-50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Leave to cool for 5 minutes in the tin, before turning out onto a wire rack and leaving to cool completely.
While the cake is cooling, make the whipped coconut cream frosting. Remove the cartons of coconut cream from the fridge. Open and pour any remaining watery liquid into a jug/bowl. Put the remaining coconut cream into a mixing bowl, stir in the sugar and then beat with an electric whisk. If the mixture is very stiff, add a very little of the coconut water – just a tsp at a time – until it is just loose enough to whip. Keep going until you have a fluffy cloud with no lumps. Return to the fridge if the cake isn’t completely cool, and give it a last go with the whisk just before icing.
When the cake is completely cool, use a cake wire to slice it into three evenly-sized layers. Spread a third of the coconut frosting on top of the first layer. Place the next layer on top and repeat. Place the final cake layer on top. Spread the remaining frosting on top and then use your spatula to create little peaks and texture so it resembles snow.
Sprinkle coconut shavings and edible silver balls on top.
- 200g self-raising flour
- 50g cocoa powder
- 1 1/2 tsp baking powder
- Pinch of salt
- 275ml vegetable oil
- 250g golden caster sugar
- 4 medium eggs
- 1-2 tsp almond milk if needed
- For the frosting
- 500ml coconut cream (chilled in the fridge)
- 2 tbsp golden caster sugar
- Coconut flakes
- Edible silver balls