Chocolate Coconut Dices

... a no-sugar, gluten-free, vegan adaption to the original "Kokos-Schokolade-Würfel" recipe by Betty Bossy ...

INGREDIENTS

Cake

150g Urid powder (also known as Urad dal flour)

100 g Ragi flour

4 Ts of Fruit Sugar

few drops Vanilla Extract

2 TS Cacao Powder

1.5 Ts Backing Powder

1 dash Salt

2 Ts ground Flax Seeds in 6 Ts of water, soaked for a few minutes (= 2 egg replacement)

~1 dl Cashew Milk

~1 dl  Sunflower Oil

Glazing

1 Ts Fruit Sugar

2 Ts hot water

1 TS  cacao powder

1 Ts  sunflower oil

1 Ts Nescafe powder

60 g grinded coconut (dry or fresh)

PREPARATION

Preheat oven at 185 C. Mix all the dry ingredients and the soaked flax seeds. Slowly start adding the milk and then the oil while beating the ingredients with a mixer.
As you might know, flour types might vary so you have to feel the consistency of the though and add a bit more or less of the milk/oil as needed to make a smooth though (not too dry and not too liquid basically). Fill in a medium sized rectangular baking dish and bake for 25-30 minutes. Meanwhile prepare the glazing by mixing all ingredients but the coconut.
Once the cake is baked cut it in squares (dices). Brush the glazing over the top, while the cake is still warm (not hot) and immediately sprinkle the coconut over the top, it will suck up the glazing a bit and stick. Voila - enjoy!

VARIATIONS

Of course cashew milk can be replaced with any other milk-substitute. The same with the oil, you can use e.g. coconut oil instead. I used flax seeds as egg replacement and of course chia seeds are an option, too.An option for another sweetener instead of Fruit Sugar is Jaggery, even though be careful it is considered sugar, it has clearly more values than refined or brown sugar, but for diabetics it has to be avoided as well.

NUTRITIONAL INFORMATION

Please click on the individual links I provided for the ingredients to learn more about the nutritional values of each ingredient I selected for this recipe.