1 1/2cupsflour ~ fluff up the flour first, scoop it and then level off
3Tbspunsweetened cocoa powder
3Tbspthick coconut milk ~ skim the top off of a can of full fat coconut milk, or look for coconut cream
3cupsmaybe more confectioner's sugar
sweetened shredded coconut for garnish
Set oven to 350F
Whisk the cake ingredients together and spread into an 8x8 baking pan. Bake for about 30 minutes until the cake is risen and a toothpick inserted in the center comes out without wet batter clinging to it.
Let the cake cool before frosting.
To make the frosting, beat the sugar gradually into the coconut cream until it is of a spreadable consistency. You may want to add more of the cream, or more sugar as you go. You can add vanilla to the frosting, but I didn't.
Spread the frosting on the cooled cake and immediately top with the shredded coconut.
https://theviewfromgreatisland.com/the-best-ever-vegan-chocolate-cake/ June 20, 2015