Coconut Oil Cake “Cranberry Chocolate” Recipe
A very unusual and unique juicy lush coconut oil pie with matcha tea, dark chocolate pieces and dried cranberries, vanilla-flavored and absolutely low-fat.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. Freeze the chocolate a little, break it into pieces and put it in the bowl of the combine.
  2. Grind the chocolate in the bowl of a food processor. Pieces of chocolate are obtained in different sizes – from crumbs to small lumps. Transfer to a separate container, you can put it in the refrigerator for a while.
  3. Sifted flour. All dry ingredients are loaded into the bowl of a food processor. Matcha tea in this case is used not as a dye, but as a flavor component. Turn on the oven, preheating to 180°C.
  4. Add all the liquid ingredients (water, vinegar, heated coconut oil and vanilla extract) and mix until smooth, just 30 seconds. You don’t need to whip anything, just stir until there are no lumps left. 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, don’t let it bother you.
  5. Put the dough in a greased with vegetable oil form, preferably using a paper pad in the form. The diameter of the mold is about 25 cm. I have a Christmas tree shape designed for 900 g of pie. Place the mold in a preheated oven. Bake for 40-50 minutes. Focus on your oven.
  6. Check the readiness of the pie 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. Brush the top of the still warm cake with syrup and sprinkle with decor. I have pearl sugar and cocktail cherries.
  7. Bon appetit.
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