Chocolate Espresso and Roasted Pecan Torte - Vegetarian Society
Indulge in a rich, dairy-free Chocolate Espresso and Roasted Pecan Torte. Perfect for celebrations, this large cake is both egg-free and vegan.
Ingredients
- 200g creamed coconut
- 1300ml boiling water
- 2 tbsp espresso coffee mixed with 2 tbsp of the boiling water
- 800g self raising flour
- 100g cocoa powder
- 2 tsp baking powder
- 100g roasted pecans, finely ground
- 300g light muscovado sugar
- 420ml vegetable oil
- 2 tbsp brandy
- 100g vegan margarine
- 2 tsp brandy
- 6 tbsp water
- 550g icing sugar
- A few drops vanilla essence
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