Funky Cake

The funky cake is a delicious variety of mocha cake with a beautifully tasteful hazelnut addition and coconut filling. Enjoy in creating it!


  • 200 g (1½ cup) flour
  • 70 ml (1/3 cup) vegetable oil
  • 70 g (½ cup) muscovado sugar
  • 2 tablespoons ground hazelnuts
  • 200 ml (½ cup) soy milk
  • 2 tablespoons instant coffee
  • 1 teaspoon baking powder
  • pinch of salt



I warm up soy milk and dissolve sugar and instant coffee in it (alternatively I change 1/8 cup of milk with 1/8 black or grain coffee). I let it cool. In the meantime, I mix flour, baking powder, salt and ground hazelnuts in a bowl.

I mix the milk and oil well and pour the liquid slowly to the prepared dry ingredients. I whisk carefully into a smooth batter. I pour it into a prepared baking tin and bake 20-25 minutes on 180 ºC / 355 ºF.


In the meantime, I make the filling.


  • 200 g (1 1/2 cup) silken tofu or coconut cream
  • shredded coconut
  • sugar


I mix all the ingredients well and put the mixture to cool in the fridge. When the cake is baked and cooled, I cut it into different pieces and spread them with the prepared filling.


Create as a true master – step by step, believing in yourself. Repeat:

I believe in myself and create masterpieces.

Your Chef Kamala

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