Chocolate Cake with Coconut Mocha Topping
1-1/4 cups all-purpose flour
7/8 cup Dutch processed cocoa powder OR carob
1/2 cup (cane) sugar
2 tablespoons oil
1 teaspoon vanilla extract
1-1/4 cups chocolate soy milk
1/4 cup vegan buttery spread
2/3 cup brown sugar
1 cup shredded (flaked) coconut (dried)
5 tablespoons cold coffee
3 tablespoons cocoa OR carob
1/6 teaspoon vanilla extract
Preheat oven to 400ºFahrenheit. Grease a 9-inch round pan.
Combine dry ingredients.
Stir together vanilla and chocolate soy milk. Add to flour mixture. Mix well.
Pour batter into prepared pan. Bake 30-35 minutes. (Or until a wooden pick inserted in the middle comes out clean.)
Topping:[br] Melt the buttery spread. Mix with remaining ingredients. Spread over the cake and bake additional 5 minutes. (Don't let it burn!)
Let cool before serving.