This cake has been a family favorite ever since I was a little girl and once I became a vegan I made it one of my goals to veganize it. This cake is so loved by family and friends that my mom gets requests for it every time we have a family get together.
Now, this cake is not pretty, but it is not suppose to be. It gets it’s name from the cracked appearance it gets when the topping becomes hard while baking and begins to crack. It is so delicious though, that I don’t think your guests will care that it is not one of the most elegant looking desserts around!
2 Cups All-Purpose Flour
½ Cup Cocoa Powder
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
¾ Teaspoon Sea Salt
1 Cup Sugar
½ Cup Brown Sugar
2 Cups Non-Dairy Milk
½ Cup Canola Oil
1 ½ Teaspoons Pure Vanilla Extract
1 8 Ounce Container of Non-Dairy Cream Cheese, Softened
½ Cup Margarine, Softened
3 ½ Cups Powdered Sugar
1 Cup Shredded Coconut
1 Cup Chopped Pecans
This is what the top of the cake will look like when you take it out of the oven.
Preheat oven to 350 ͦ F and lightly grease a 9-in x 13-in baking pan. In a small bowl mix together the shredded coconut and chopped pecans. Spread the mixture on the bottom of the pan and set aside.
Using a mixer, beat together the non-dairy cream cheese and margarine until light and fluffy. Gradually beat in the powdered sugar until the mix is light and fluffy and set aside.
In a large bowl, sift together the flour cocoa powder, baking powder, baking soda and sea salt. In a medium bowl, mix together the sugars, non-dairy milk, canola oil and vanilla extract until well combined. Pour wet ingredients into the dry ingredients and mix until just combined.
Pour the batter over the coconut and pecan mixture. Using a spatula or spoon, plop the mixture on top of the batter, making sure to plop in several different spots on the batter so the cream cheese mixture is not in one spot.
You’ll want to place the pan on top of a baking sheet because the cream cheese mixture on top of the cake ended up bubbling over and got all over my oven (thank goodness for self-cleaning ovens!). My mom said that she does not time her cakes, but usually knows when her cake is ready because she can smell when it’s done. I on the other hand cannot do that and need to time my cakes so I don’t burn them. It took this cake about 30 to 40 minutes to bake, but honestly I lost track of how many times I had to reset the timer after 30 minutes had been up because I was so perturbed by the cake bubbling over in my oven. I would say to bake the cake for 30 minutes at 350 ͦF and then check it every 3 to 5 minutes after that. Hope you enjoy!