VEGAN COCONUT CAKE | WITH OIL-FREE CREAM FROSTING (GF)

Today isn't just Mother's Day but it's also the birthday of my mom and I baked a cake! As my mother does not like chocolate (yes, I understand... I do not know it , haha) I created a dish coconut cake since she enjoys coconut as far as I do. Unfortunately, my mother does not reside close (really over 7500 km off ), therefore this cake is quite symbolic. I know she will love this gesture that is tiny and I am certain that she understands she is loved by me!

Baca Juga

Should you follow me or subscribed to my newsletter, then you may understand that I discuss vegan recipes that are, the majority of the time healthy! I attempt to avoid refined sugar, glutenfree, and petroleum (or curry butter) since I simply don't feel great once I eat one or more one of these ingredients. This coconut cream cake does not include refined sugar, butter or oil that makes it much fitter than many other (coconut) cakes. Additionally, it is nut-free, also soy-free and I am confident you'll be amazed if I tell you this curry comprises veggies!

Vegan Coconut Cake

Vegan and moist coconut cake using a coconutty potato loaf that reminds of Raffaello! The recipe is dairy-free, egg-free, fermented, oil-free, nut-free, and simple to create. This dessert dessert is the best cake for a great many fans out there and a birthday cake that is fantastic.

Prep Time:25 mins
Cook Time:30 mins
Total Time:55 mins

Course: DessertCuisine: AmericanKeyword creamy, vegan Servings: 12 Calories Writer: Ela

Ingredients

Dry Ingredients:

2 cups (180 gram ) instant oats (fermented if necessary ) ground into flour
1 cup (150 g) coconut oil (or utilize 150 g sugar)
1 teaspoon baking soda
1/2 tsp salt
Wet Ingredients:
4 tablespoons (80 gram ) walnut syrup or agave syrup

Frosting:

1/3 cup (105 gram ) walnut syrup or agave syrup

Directions

Peel the Japanese potato and dip into 1-inch cubes. Boil until fork tender in water.
Procedure unsweetened coconut and the oats within an electric spice/coffee grinder or blender.
Procedure the ingredients in a blender and then pour the mix into the bowl of dry ingredients. Whisk until blended.
It may be a tiny bit but should not be wet! If you use only 1 cake pan that the baking time will be a lot more (approximately 50-55 minutes) however that I certainly urge 2 cake pans.
You are able to prepare the frosting while the cake is in the oven. Process all ingredients in your blender until creamy and smooth.
When the cake has cooled thoroughly, suspend it and then decorate with flakes. Chill in the refrigerator for approximately 3 hours prior to serving. Enjoy!

Notes

Frosting: you have to use sweet potatoes with this recipe. Sweet potatoes have flesh and are drier than sweet potatoes. They are ideal and sweeter . If you do not have access to Western sweet potatoes I would advise creating the frosting of my No-Bake Carrot Cake however be certain to improve the number of ingredients.

The coconut butter may be store-bought or home made.

If you do not need to use rum use coconut milk. You might also add a small amount of coconut extract to get an coconutty flavor that is improved.