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For the dairy intolerant, Coconut Oil is a godsend for baking. For everyone else, Coconut Oil is still a godsend for baking. This month, we have invited our regular contributor, Fabienne of The Kitchen Addict to give us some baking tips and a simple recipe that you can make at home. If you’re a baking with Coconut Oil newbie, check out her substitution ratios below for butter, shortening and oil.
Today is about coconut oil.
Coconut oil is probably by far the most “known” coconut product alongside coconut water so there is already a lot of studies and articles written about it, some of them contradicting one another but I guess this is one of the downfalls of the internet and studies that claim to be “scientifically proven”. I’m not here to prove that coconut oil is better than any other kind of fat (I love butter FYI, especially the salted kind), I am not a doctor or a nutritionist, but I believe in everything in moderation and reading the sign that your body is sending you.
That being said, I think it is a fact that it is an alternative for those who have allergies to dairy and cannot bake with butter. And coconut oil (the virgin kind) smells great in chocolate cake, there is no need for debate, this is a fact 😛
A good rule of thumb is to use a 1:1 ratio, although if you wish to be more accurate in your recipes, some adjustments must be made depending on what you want to substitute coconut oil for :
– Coconut oil for butter : butter is made of 80% of fat and 20% of water
so to be accurate, you should use the same ratio in coconut oil and water
i.e. replace 1 cup of butter with 8/10 cup of butter and 2/10 cup of water.
– Coconut oil for shortening : if the shortening in the recipe is in
solid form, use a 4:3 ratio i.e. replace 1 cup of shortening with 3/4 cup
of solid coconut oil.
– Coconut oil for vegetable oil : easy peasy, use a 1:1 ratio.
These rules might not be 100% accurate but they have worked for me. The first cakes that I’ve made for Diane were my chocolate cake and my raspberry coconut cake and they worked out very nicely.
Since we are talking about cake (of course, always…), I’ll share my recipe of chocolate cake in a mug. It takes literally 5 minutes to make, from the moment you grab your tablespoon to mix the ingredients together to the moment you burn your tongue because you couldn’t wait to taste it. And the good news is that you only need a microwave oven (game changer for a few people I know who do not have an oven). The recipe is quite versatile, you can add chopped nuts or seeds, caramel, chocolate chips, peanut butter chips. I have added chocolate chips and desiccated coconut and it was divine (and I burned my tongue).
Recipe below. All you need is a mug and a tablespoon as utensils, you have no excuse. Save this one in your emergency kit, for rainy days or low-mood days or for no reason actually. You don’t have to have a reason to eat chocolate cake. You’re welcome.
1 Tbsp flour
4 Tbsp coconut sugar
3 heaping Tbsp dark chocolate chips, melted
1 Tbsp cocoa powder
3 Tbsp milk
2 Tbsp WILD virgin coconut oil
2 Tbsp chocolate chips (optional)
1 Tbsp desiccated coconut (optional)
A small splash of vanilla extract
A pinch of sea salt
1. Add the flour, sugar and cocoa powder into the mug. Mix in the egg until well incorporated.
2. Mix in the melted chocolate then the milk, vanilla and WILD.
3. Stir in the chocolate chips, dessicated coconut and sea salt
4. Microwave at full power for about 1 minute 30 seconds – not longer – for a molten effect.
5. Decorate with icing sugar and serve with a scoop of vanilla ice cream
If you make your own Chocolate cake in a Mug with this recipe, do let us know by tagging us with @coconutmatter and #coconutmatter. We love partnering with like-minded folk who not only share a similar ethos, but also share our passion for using organic Virgin Coconut Oil in everyday life. If you would like to contribute to Coconut Matter, we would love to hear from you – please email us and together, let’s help everyone build a lifestyle that truly matters!