Chocolate, coffee and pecan torte recipe

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  • Vegan


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 189ÂșC/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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(34 ratings)
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