Για την συνταγή στα Ελληνικά πατήστε εδώ
Good morning, dear friends! Another week begins today and I am counting the days until 13th November! That’s when the Athens Marathon will take place, my first marathon after the birth of my son. It is not easy to manage to do everything: raise a baby, go to work, do the household and train for a marathon. I am really tired of all this both physiacally and mentally. You have to be a masochist to go through this, right? I guess all long distance runners, aren’t they? They choose to suffer, suffer and suffer…
What makes me feel sad and sleepy lately is the fact that my 10 month old baby boy starts teething and he is in pain especially during night hours. That means he wakes up 3-4 times every night and his only consolation is my milk! It is as soothing as a pill!
Let’s move on to the recipe now. Today we are making a delicious vegan cake that combines two flavours that are meant to be together: coconut and chocolate! This chocolate coconut cake requires few ingredients, is easy to make and light too! The glaze is optional but recommended! Trust me! You have to try it, guys!
Kisses and hugs! Have a lovely week everyone!
2 cups self rising flour
2 cups shredded coconut
1 1/2 cups Alpro coconut milk
1/2 cup sunflower oil
3/4 cup agave syrup
1 Tbsp cocoa powder
for the glaze:
1 1/2 Tbsp cocoa powder
2 Tbsp coconut oil
1 Tbsp agave syrup
In a bowl combine flour with shredded coconut. In another bowl stir milk with sunflower oil and agave syrup. Put flour mixture into the wet ingredients and stir to combine. Then place 1/3 of the batter in another bowl and mix it with cocoa powder. Grease a bundt cake pan and empty the first batter and then the batter with the cocoa powder. Bake in preheated oven at 180C for about 40-50′ or until a knife inserted in the ckae comes out clean. Remove from the oven and allow to cool. In a small bowl combine the glaze ingredients and drizzle it over the cake. Enjoy!