Dubai Chocolate Dot Cake

Dubai Chocolate Dot Cake

A healthier, plant-based and gluten-free take on two viral dessert trends: the “dot cake” and rich Dubai chocolate. This version features a fudgy almond chocolate base, a toasted coconut salted pistachio centre, and a silky coconut yoghurt frosting. Toasting the coconut adds a deep, nutty caramel flavour that makes the filling taste closer to a praline-kunafa hybrid. It’s rich, creamy, and perfectly balanced between chocolate, coconut, and pistachio.

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients:

Base layer

• 2 cups almond meal
• 2 and 1/2 tbsp cacao powder
• 1 tsp instant coffee
• 1 tsp baking powder
• Pinch of salt
• 1 large ripe banana, mashed
• 1/3 cup soy milk
• 1/4 cup chocolate hazelnut spread (or peanut/almond butter)
• 2 tbsp extra virgin olive oil
• 1 tsp vanilla extract

Middle layer

• 2 cups shredded coconut, toasted
• 1/2 cup pistachio spread
• 1 tbsp tahini
• Pinch of salt

Frosting

• 1 and 1/2 cups coconut yoghurt
• 1–2 tbsp pistachio spread
• 1 tsp vanilla extract
• 2 tbsp chopped pistachios

Preparations:

1. Preheat oven to 175°C  and line a square baking tin (20cm x 20cm) with baking paper.


2. Spread shredded coconut evenly on a tray and toast for 5 to 8 minutes, stirring halfway, until golden and fragrant, then set aside to cool.


3. In a large bowl, mix all base layer ingredients until a thick, fudgy batter forms, then press evenly into the prepared tin.


4. Bake for 20 to 22 minutes until just set but still soft in the centre, then remove from the oven.


5. While still warm, press a small circle ramekin or glass firmly into the corner of the cake, then carefully lift it out and let the cake cool slightly in the tin. Repeat for each corner to create 4 dot cakes.


6. Mix the toasted coconut, pistachio spread, tahini, and salt until evenly combined and slightly sticky.


7. Spoon the coconut pistachio mixture onto the cake and spread gently outward to create an even middle layer.


8. In a separate bowl, whisk coconut yoghurt, pistachio spread, and vanilla until smooth and creamy.


9. Spread the frosting over the entire cake, smoothing the top evenly.


10. Top with chopped pistachios and enjoy.

Watch the video: https://www.youtube.com/embed/8SkIYEf70nA

Source URL: https://chloeevegan.com/recipe/dubai-chocolate-dot-cake/

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