Chocolate, coffee and pecan torte recipe

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  • Vegan
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  • A rich, gooey cake, perfect for chocoholics – and it’s suitable for vegans too


    • 200g Creamed coconut2.1/4 Pint boiling water
    • 2tbsp of the boiling water
    • 800g Self raising flour
    • 100g Cocoa powder
    • 10ml Baking powder
    • 100g Roasted pecans
    • 300g Light muscovado sugar
    • 420ml Vegetable oil
    • 20ml Strong coffee
    • Fudge Icing:
    • 100g Vegetable margarine
    • 10ml Strong coffee
    • 100g Cocoa powder
    • 6tbsp Water
    • 550g Icing sugar
    • A few drops of vanilla essence


    • Preheat the oven to 189ºC/350F/gas 4

    • Grease and line an 11in cake tin.

    • Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.

    • Mix the flour, cocoa powder, baking powder, pecan nuts and sugar.

    • Add the coffee and the oil and stir thoroughly, then add the cooled, dissolved coconut and mix well.

    • Pour the mixture into the cake tin and place in the oven for approximately 1 1/2 hours, or until the cake feels springy to the touch.

    • Leave to cool slightly before turning out onto a cooling rack.

    • To make the fudge icing, place all the ingredients into a food processor and blend until smooth.

    • Spread the icing evenly over the cake and use a fork to decorate.

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