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How to Bake Chocolate Coconut Contemplation Cake Vegan Recipe

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Chocolate Coconut Contemplation Cake

Chocolate Coconut Contemplation Cake

Photo © [S Khalsa]

Chocolate Coconut Contemplation Cake

Sikh preparation of food includes prayer and meditation, while contemplating the divine as the provider of all sustenance. While preparing and icing contemplation cake, continually recite "Waheguru", or Gur Mantar, a mantra meaning "Wondrous Enlightener".

Alternately, recite Mool Mantar, a mantra which describes the aspects of the Divine Creator: "Ik Onkar, Sat Naam, Karta Purkh, Nirbhou, Nirvair, Akal Moort, Ajoonee, Sai Bhan, Gur Prashaad."

Preparing this vegan cake is also an opportunity to contemplate animal rights and the harmony of species.

Makes 1 (9-inch) 2 layer cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • Cake:
  • 2 1/4 cups self rising flour
  • 1 cup sugar
  • 6 tablespoons cocoa powder
  • 2 cups coconut milk
  • 1/2 cup coconut oil melted
  • 2 teaspoons vanilla
  • 1 1 /2 tablespoons white vinegar
  • Icing:
  • 2 tablespoons coconut oil softened
  • 2 cups powdered sugar
  • 4 tablespoons coconut milk
  • 1/2 teaspoon vanilla
  • 1 cup shredded coconut flakes

Preparation:

Bake the Cake

  1. Preheat oven to 350 degrees. Lightly oil 2 cake pans with coconut oil.
  2. Place dry ingredients into a bowl and stir together until cocoa powder is well dispersed.
  3. Make a well in the center of dry ingredients. Add the coconut oil, coconut milk, vanilla, white vinegar, and stir together.
  4. Pour half of the mixture into each baking pan.
  5. Bake for 30 minutes in a preheated oven. Cake is done baking when a toothpick or butter knife inserted into the center comes out clean.
  6. Let cake cool.

Ice the Cake

  1. Use a stand, or hand mixer, and whip the coconut oil, powdered sugar, coconut milk and vanilla together in a deep bowl to form a glaze. The consistency of the glaze should be soft enough to drip slowly from a spoon.
  2. Turn out the first cake from the pan onto a plate so that the bottom faces up. Ice the cake spreading the coconut glaze with a spatula or flat knife. Go around the edges of the plate with the spatula or knife and use any glaze which has spilled over to ice the sides of the cake. Sprinkle lightly with 1/4 cup of shredded coconut flakes.
  3. Turn out the second cake onto a plate so that the bottom faces up.
  4. Ice the cake lightly with glaze and carefully turn over onto the iced face of the first cake, so that the icing is sandwiched between the two halves.
  5. Ice the top of the cake. The glaze will run over the edges. Use the spatula or flat knife to collect the glaze and ice the sides of the cake. Collect the glaze as necessary and continue to ice the top and sides of the cake until glaze begins to set up.
  6. Sprinkle the top of the cake with remaining shredded coconut flakes.

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