Jules’s Dairy Free Chocolate and Coconut Cake

I love snacking, well…I just love eating and experimenting with food all the time. When I first  moved to Australia over ten years ago, I always mixed and cooked something up without even knowing what it was as long as its smell or look good and its food 🙂 My foster sister Grace called me the “Put Put Chef”, but hey… 60% of the time the food turn up yummy when the remaining 40% were sort of edible when I add chilli to it 😉

I enjoy cooking and learnt so much from my 40 %. The 60 % inspired me to explore and experience more with new ingredients. So if a Balinese girl can cook and bake so can any of you 🙂

Here is one of my put put recipe 🙂 Preparation and cooking time is around 1 1/2 hour

What you need 🙂

1 cup of olive oil

2 cups of brown sugar

2 eggs at room temperature (free range always better, as the saying happy chicken happy eggs and happy cake he he ;))

1 1/2 cup of self raising flour

1 tea spoons of cinnamon or mix spice

1 cup desiccated coconut

2/3 cup of cocoa powder (I used drinking chocolate powder)

1 cup of soy milk

1 tea spoon baking soda

1 tea spoon of instant coffee dissolved in 1 cup of boiling water. You can also use Lebanese, Turkish or Luwak Coffee for this 🙂

a pinch of salt


Lets mix and bake it 🙂

Heat up your oven on 180`C (mine is fan forced) I think if you use the one without the fan, just add another 10 minutes in the cooking time?!

Food mixer is great if you have one handy, but I have done this recipe using the humble wooden spoon to mix it and it worked 🙂

Mix well the brown sugar and olive oil together and add the the eggs one by one. When the mixture look thick and creamy add the flour, coconut, cinnamon, baking soda, salt, cocoa powder and soy milk, mix well. Add the coffee mix slowly and mix well. The mixture suppose to be runny, this will guarantee your cake to be light and moist 🙂

Line a 25 cm round cake tin and bake for 50 minutes to one hour depending on your type of oven. Always check using bamboo skewer or knife to make sure it cooked through 🙂

Let it sit for 10 minutes before you move it into cooling tray.



I prefer mine without icing or just with a little bit of dusting vanilla sugar, but if you would like to make it fancy, here is what I would do 🙂

What you need for lactose free chocolate icing

1/4 cup carob powder

2/3 cup of soy milk

1/4 tsp vanilla essence/extract

1 tablespoon honey or maple syrup

How to?

Heat up the soy milk in a small pan in a low heat, add the carob powder and vanilla extract and stir gently all the time (it burn easily so keep watch!). When the mixture starting to have a smooth texture add the honey or maple syrup and remove from heat. Stir until well mix and spread it over your cake.

To make it pretty add strawberry or pomegranate seeds on top of your icing. It add more yum to the cake and make it look fancy!

Smile and happy cooking!!! 🙂