Chocolate espresso and roasted pecan torte

Chocolate espresso and roasted pecan torte

Free from:



Serves 12-16.


  • 200g creamed coconut
  • 1.3l 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

For the fudge icing:

  • 100g vegan margarine
  • 2 tsp brandy
  • 100g cocoa powder
  • 6 tbsp water
  • 550g icing sugar
  • few drops vanilla essence


  1. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 18cm/9 inch heart shaped cake tins. Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.
  2. Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar. Add the espresso mixture and the oil and stir thoroughly, then add the cooled, dissolved coconut and incorporate well. Pour the mixture into the cake tin and place in the oven for approximately 45 minutes-1 hour, or until the cakes feel springy to the touch.
  3. Leave to cool slightly before turning out onto a cooling rack. When the cakes are cool, drizzle with the brandy. To make the fudge icing, place all the ingredients into a food processor and blend until smooth. Spread half the icing evenly over one half of the cake, place the second half on top.
  4. Spread the remaining icing over the cake and use a fork to decorate.

Copyright © The Vegetarian Society 2000.