Lactose-Free Chocolate And Mixed Berry Cake - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup cocoa powder
3/4 teaspoon salt
1 cup brown sugar
6 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup lactose-free milk (such as Zymil(R))
1/2 cup vegetable oil
1 cup mixed frozen berries
Glaze:
1 1/4 cups confectioners' sugar
1/4 cup cocoa powder
3 tablespoons lactose-free milk (such as Zymil(R))
1/2 cup dried unsweetened coconut

Preparation

Preheat oven to 350 degrees F (175 degrees C). Line a large cake pan with parchment paper.
Sift flour and baking powder together into a bowl. Add 1/4 cup cocoa powder and salt; stir to combine. Sift flour mixture several times before placing in a large bowl. Stir in brown sugar and white sugar. Make a well in the center of the flour mixture.
Whisk eggs and vanilla extract in a bowl. Add 2/3 cup milk and whisk until combined. Add vegetable oil in a slow stream, whisking constantly. Pour into the well in the flour mixture in a slow stream, stirring with a metal spoon until batter is just combined. Fold in mixed berries. Pour batter into the cake pan and spread evenly across the top.
Bake in the preheated oven until a skewer inserted into the center comes out clean, 25 to 30 minutes. Cool completely before frosting, about 1 hour. Invert cake onto a plate.
Sift confectioners' sugar and 1/4 cup cocoa powder together in a metal or glass bowl until evenly combined.
Heat 3 tablespoons milk in a saucepan over medium heat until warmed, about 1 minute. Stir warm milk gradually into the sugar mixture until it forms a thick paste.
Fill the saucepan with 1 inch water and bring to a simmer. Place metal or glass bowl over the simmering water and stir until glaze is smooth and glossy. Pour glaze quickly over the cake and sprinkle with coconut flakes.