Chocolate Cake With Coconut Topping (Vegan)

• 3 cups all-purpose flour, sift
• 23 cup unsweetened cocoa powder, sift
• 2 teaspoons baking soda
• 12 teaspoon salt
• 1 teaspoon guar gum (optional) or 1 teaspoon xanthan gum (optional)
• 1 cup raw sugar or 1 cup brown sugar
• 1 teaspoon liquid stevia (or 1 more cup of sugar)
• 1 12 cups soymilk
• 2 teaspoons vanilla
• 2 teaspoons instant coffee powder
• 2 tablespoons boiling water
• 3 tablespoons oil
• 1 12 tablespoons white vinegar
• 1 34 cups desiccated coconut
• 1 34 cups raw sugar
• 1 12 cups soymilk
• 12 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 -2 teaspoon finely grated lemon rind (optional)
• 2 ounces almonds, finely chopped

1. Preheat oven to 350F.
2. In a big bowl whisk together flour, cocoa, soda, salt and guar gum (if using).
3. In another bowl combine sugar, soy milk, vanilla.
4. Dissolve coffee powder in 2 tbsp boiling water, and add.
5. Mix in oil.
6. Stir to blend.
7. Add wet ingredients to dry.
8. Mix well.
9. Quickly stir in vinegar and transfer to a non-stick (or greased) baking pan (9"x13").
10. Bake 20-22 minutes.
11. Then make the coconut toppping: combine all ingredients in a sauce pan, bring to a boil, stirring constantly 1-2 minutes.
12. Pour over the cake and bake additionally 5 minutes, or until coconut mixture starts to bubble a lot.
13. Let cool before serving.

allpurpose, cocoa, baking soda, salt, guar gum, sugar, liquid stevia, soymilk, vanilla, coffee powder, boiling water, oil, white vinegar, coconut, sugar, soymilk, ground cinnamon, vanilla, lemon rind, almonds

Taken from www.food.com/recipe/chocolate-cake-with-coconut-topping-vegan-239303 (may not work)