Chocolate Coconut Oil Cake Recipe

TJ, my grandson, is suspected to be allergic to dairy products so Valerie has to adjust to strict non-dairy diet since she is still breastfeeding him. It is a little inconvenient when eating out but we can still indulge.

TJ is turning 5 months old next week.

TJ is turning 5 months old next week.

Last week, Valerie made some chocolate cake and gave me a slab. The cake tasted even better the next day. It was a no-frills sort of cake, plain looking indeed but sink your teeth in and you will discover a rich, moist taste with coconutty aroma that no other chocolate cake, bought or otherwise seemed to stand up to it. I had to share the recipe so I messaged Valerie and finally learnt that she used the coconut oil which I had given her in Nigella’s chocolate olive oil cake recipe.

Chocolate Coconut Oil Cake-4829-

The minute I opened up the package, a hint of cocoa coconutty fragrance perfumed the air.

Chocolate Coconut Oil Cake-4827--4

The cake tasted even better the next day!
A little denser and less crumbly than the day before providing more bite as it became more evenly moist and it is still very light in texture.

The coconut oil I had given Valerie is “Whole Kernel Organic Virgin Coconut Oil” which is great for cooking, baking, salads, even applying on skin with allergies (although we did not try to apply on TJ’s skin as he is on a medical regime prescribed by his paediatric skin specialist).

Coconut Oil Dairy Free Choco Cake-4828-

Coconut Oil Chocolate Cake.
Dark as night, light as a feather, cushy like a dream.
Loving it!

Chocolate Coconut Oil Cake Recipe (serves 8-10)
150ml virgin coconut oil (plus more for greasing)
50g good-quality cocoa powder (sifted)
125ml boiling water
2 teaspoons best vanilla extract
125g plain flour, plus 1 tablespoon more*
½ teaspoon bicarbonate of soda
1 pinch of salt
200g caster sugar
3 large eggs

*All-Purpose Flour is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as “plain flour.” All-Purpose Flour has 8% to 11% protein (gluten). Use 150 grams ground almonds instead of flour to make flourless (gluten free) version.

Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.

Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.

In another smallish bowl, combine the flour (or ground almonds) with the bicarbonate of soda and pinch of salt.

Put the sugar, coconut oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.

Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the flour (or ground almonds) mixture.

Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

Recipe Credit: Nigella Lawson.

P.S. Valerie cannot eat anything with butter during this “quarantine” period of non-dairy diet so we have to find recipes that substitute butter with non-dairy oil. This cake is brought to you because of TJ. 😉

Happy baking, eating and bonding 🙂

Click here to see Moist Chocolate Cake Recipe using butter.

Dr. Bronner's Coconut Oil-4129-

The Chocolate Coconut Oil Cake Recipe here is tweaked from Nigella’s Chocolate Olive Oil Cake recipe.
Valerie substituted the olive oil with Dr Bronner’s Whole Kernel Organic Virgin Coconut Oil.

11 Responses to “Chocolate Coconut Oil Cake Recipe”
  1. renxkyoko says:

    Hi, Sam Han. Regarding the coconut oil…. I have the impression that all ” vegetable ” oils are coconut oil, unless specified otherwise, such as avocado oil, palm oil, corn oil, etc.

    • Sam Han says:

      Most vegetable oils are usually from palm, cheaper. Sometimes, they say a fine blend of vegetable oils but do not list the types that go into it. Coconut is a nut from tropical palm and not classified as vegetable? I’m not sure about the categorisation also 😀

      • renxkyoko says:

        I came from the Philippines, and I understand the country is the biggest exporter of coconut oil, and it’s classified as vegetable oil. Here in the US, if we read the ingredients, it says it’s coconut oil….. the sources are specifically named and classified otherwise… palm oil, peanut oil, avocado oil, olive, canola oil, soybean oil, etc sunflower oil, etc. I don’t know about palm , but coconut is not a nut, it’s a fruit. ( There’s even a song about that…. and we do consider tomato as a veggie but it’s actually a fruit. lol ) I don’t see palm oil to be cheaper because there are more coconut trees in the world than palm trees. I think I’ll research on this. It ‘s interesting. I just checked out the oil here in the house, the veggie oil is a combination coconut and soybean. So, you maybe right, it’s a combination. I just assume it’s coconut because all the oils in the Philippines come from coconut, cheap as the country is the source….. it’s assumed it comes from the coconut anyway, since all others will be imported.

        • Sam Han says:

          Yes, I love coconut from Philippines. I guess it is all about geographical location when it comes to cost. Malaysia is our immediate neighbour and so palm oil is cheaper to us than coconut oil. Also, we are more familiar with Thai coconut than Philippines coconut when it comes to the fresh fruit drinks. Let me know what you find out, Ren! 😀

          • renxkyoko says:

            By the way, just like banana, coconuts all over the world are sick and infested with diseases I saw the devastation first hand when i was there 2 years ago. perhaps that’s the reason coconut oil is now blended with soya oil here in the US. That is quite tragic because coconuts are a complete meal, more so than any other plant, and it’s still the best oil for soaps . Using warm, pure coconut oil in hair is the best treatment, so far.

  2. Darren Shipp says:

    Ok it is in the oven cooking now yummy

    • Sam Han says:

      Let the cake cool down to disperse the moisture just like a beef roast before cutting. Keep some for the next day and tell me if it taste better, Darren 😀

  3. Cate B says:

    Your grandson is precious!!! And this seems to be the cake recipe I make and also use coconut oil. So good!

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