Vegan Coconut Cake

Moist and creamy vegetarian cake with a coconutty sweet potato topping that reminds of Raffaello! The instruction is dairy-free, egg-free, gluten-free, oil-free, refined sugar-free, nut-free, and what is more straightforward to form. This vegetarian sweet is that the good cake for all coconut lovers out there and additionally an excellent cake.

VEGAN, GLUTEN-FREE cake

This coconut milk cake is, of course, plant-based, and additionally gluten-free. I used a mix of rice flour and oat flour, however, i'm pretty positive that you just might additionally use a gluten-free general-purpose flour mix. And if you aren’t gluten-free, you'll attempt victimization all purpose flour or Triticum spelta flour. Please note, that I haven’t created this cake with the other flour combination, therefore I cannot guarantee that the result are going to be the same!

Vegan Coconut Cake

ALLERGY-FRIENDLY COCONUT MILK CAKE

If you follow ME on Instagram or already signed to my diary write up, you may understand that I share vegetarian recipes that ar, most of the time, pretty healthy! I try and avoid sweetener, gluten, and oil (or vegetarian butter) as a result of I simply don’t feel sensible once I consume any of those ingredients. This coconut milk cake doesn’t contain sweetener, oil or butter that makes it such a lot healthier than most different (coconut) cakes. It’s additionally soy-free, and nut-free and that i am positive you may be stunned if I tell you that this cake contains veggies!

SWEET POTATO TOPPING

Yes, that’s right, this vegetarian coconut milk cake contains sweet potatoes! I used Japanese sweet potatoes that have white flesh. Here {they ar|they're} known as “batata” and that they are whole completely different from orange sweet potatoes. what's the distinction between white (Japanese) and orange sweet potatoes? Well, Japanese sweet potatoes ar a lot of drier (they contain additional starch) and that they ar a touch bit sweeter than orange ones. they're merely good to use in desserts!

INGREDIENTS:

Dry Ingredients:

• 2 cups (180 g) instant oats (gluten-free if needed) ground into flour
• 3/4 cup (120 g) white rice flour
• 1 1/2 cups (130 g) shredded unsweetened coconut ground into flour (*see recipe notes)
• 1 cup (150 g) coconut sugar (or use 150 g white sugar)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:

• 2/3 cup (160 g) apple sauce or 160 g peeled zucchini
• 1 1/3 cup (320 ml) coconut milk canned
• 4 tbsp (80 g) maple syrup or agave syrup
• 1 tbsp white vinegar or apple cider vinegar

Frosting:

• 340 g (1 medium or 2 small) Japanese sweet potato (see recipe notes)
• 2/3 cup (160 g) coconut butter (see recipe notes)
• 1/3 cup (105 g) maple syrup or agave syrup
• 1/2 cup (120 ml) coconut milk canned
• 4 tbsp (40 ml) coconut rum or use more coconut milk (see recipe notes)

INSTRUCTIONS:

1. Peel the Japanese sweet potato and chop into 1-inch cubes. Boil in water until fork tender. For this recipe, you will need 340 grams of cooked sweet potato (about 1 medium Japanese sweet potato or two small ones).
2. Meanwhile, process the oats and shredded unsweetened coconut in an electric spice/coffee grinder or blender. Then add all dry ingredients into a bowl.
3. Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease two 8-inch (20 cm) or 7-inch (18 cm) cake pans (or springforms) and line the bottoms with parchment paper.
4. Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients. Whisk until combined.
5. Divide the batter between the two cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out almost clean. It can still be a little bit crumbly but shouldn't be wet! If you use just one cake pan the baking time will be much longer (about 50-55 minutes) but I definitely recommend 2 cake pans.
6. While the cake is in the oven, you can prepare the frosting. Simply process all frosting ingredients in your blender until completely smooth and creamy.
7. Once the cake has cooled completely, frost it and decorate with coconut flakes. Chill in the fridge for about 3 hours before serving. Enjoy!

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