Chocolate Chip Rock Cakes
A vegan version of the classic favorite, these Chocolate Chip Rock Cakes are a baked treat made with coconut, chocolate chips, no dairy or eggs and all love
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups 300 g all-purpose flour
- 1 70 g cup brown sugar
- 1 cup unsweetened coconut flakes
- 1 cup chocolate chips
- 1 stick (0.5 cups vegan butter (room temperature))
- ¼ cup + 1 tbsp coconut milk (canned coconut milk, not boxed)
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- 1
Preheat your oven to 350°F (180°C, Gas mark 4)
- 2
In a bowl, combine the flour, sugar, coconut flakes, baking powder, and salt. Mix these dry ingredients, then rub in the room temperature vegan butter so the mixture resembles bread crumbs.
- 3
Toss in the chocolate chips in with the mixture. Form a well in the middle of the mixture, pour in the coconut milk and vanilla extract. Fold the dry mixture with the wet with a spatula until a dough is formed.
- 4
Using an ice cream scoop/ spoon, portion the dough evenly unto a lined baking sheet. I used an ice cream, and it yielded exactly 10 cakes. Depending on the size of your scoop, you may get more or less servings.
- 5
Bake the cakes in the oven for 12-15 mins
- 6
Cool for 5 minutes then serve.