Be the host with the most by sharing this festive dessert!
215g self-raising flour
1 tablespoon of cacao powder
95g caster sugar
35g melted dairy free butter
55ml vegetable oil
225ml dairy free milk
450ml coconut cream
30g icing sugar
1 1/2 teaspoons of vanilla extract
200g melted dark chocolate
100g icing sugar
110g dairy free butter
For the cake
For the coconut cream filling
For the chocolate ganache
Begin by preheating the oven to 180c and greasing or lining a square/rectangular baking tray.
Start by making the cake. In a large bowl combine the melted butter, vegetable oil and milk.
Next sift the flour and cacao powder into the same bowl, add the sugar and combine until smooth.
Empty the mixture into the baking tray and then bake in the oven for approximately 15-20 minutes until a toothpick comes out clean.
Whilst the cake is baking, prepare the coconut cream filling by combining the ingredients. Place the bowl into the fridge.
Also prepare the chocolate ganache by using either an electric or hand whisk to combine the ingredients together. Keep this at room temperature.
Allow the cake to cool completely before breaking the cake into crumbs.
Assemble the parfaits by layering first with coconut cream into 4 glasses, then crumbled cake, then chocolate ganache and repeat once more. Finish with a sprinkle of cacao powder. Enjoy!