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Print Recipe
Coconut Oil Cake "Cranberry Chocolate" Recipe
A very unusual and unique juicy fluffy coconut oil cake with matcha tea, dark chocolate pieces and dried cranberries, vanilla flavor and absolutely lean.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Freeze the chocolate a little, break it into pieces and put it in the bowl of the combine.
    Freeze the chocolate a little, break it into pieces and put it in the bowl of the combine.
  2. Chop the chocolate in the bowl of the combine. Chocolate pieces are obtained in different sizes from crumbs to small lumps. Put in a separate container, you can put it in the refrigerator for a while.
    Chop the chocolate in the bowl of the combine. Chocolate pieces are obtained in different sizes from crumbs to small lumps. Put in a separate container, you can put it in the refrigerator for a while.
  3. Sifted flour. All the dry ingredients are loaded into the bowl of a food processor. Matcha tea in this case is not used as a dye, but as a component of taste. Turn on the oven preheating 180°C.
    Sifted flour. All the dry ingredients are loaded into the bowl of a food processor. Matcha tea in this case is not used as a dye, but as a component of taste.
Turn on the oven preheating 180°C.
  4. Add all the liquid ingredients (water, vinegar, heated coconut oil and vanilla extract) and mix until smooth, just 30 seconds. You do not need to beat anything, just mix until there are no lumps. Remove the knives from the bowl of the combine, add the chocolate pieces and dried cranberries and mix with a spatula until smooth. The dough turns out to be quite liquid, do not let It confuse you.
    Add all the liquid ingredients (water, vinegar, heated coconut oil and vanilla extract) and mix until smooth, just 30 seconds. You do not need to beat anything, just mix until there are no lumps. Remove the knives from the bowl of the combine, add the chocolate pieces and dried cranberries and mix with a spatula until smooth. The dough turns out to be quite liquid, do not let It confuse you.
  5. Put the dough in a greased with vegetable oil form, preferably using a paper liner in the form. The diameter of the mold is about 25cm. I have a Christmas tree shape, calculated for 900g of pie. Put the form in a preheated oven. Bake for 40-50 minutes. Focus on Your oven.
    Put the dough in a greased with vegetable oil form, preferably using a paper liner in the form. The diameter of the mold is about 25cm. I have a Christmas tree shape, calculated for 900g of pie. Put the form in a preheated oven. Bake for 40-50 minutes. Focus on Your oven.
  6. Check the pie for readiness with a wooden skewer or toothpick. Note that the larger pieces of chocolate in the hot cake will be liquid, so focus on the main dough. My pie was completely baked in 45 minutes. Grease the top of the still warm cake with syrup and sprinkle with decor. I have pearl sugar and cocktail cherries.
    Check the pie for readiness with a wooden skewer or toothpick. Note that the larger pieces of chocolate in the hot cake will be liquid, so focus on the main dough. My pie was completely baked in 45 minutes.
Grease the top of the still warm cake with syrup and sprinkle with decor. I have pearl sugar and cocktail cherries.
  7. Bon appetit.
    Bon appetit.

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