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

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

Damp and smooth veggie lover coconut cake with a coconutty sweet potato icing which helps to remember Raffaello! The formula is without dairy, sans egg, sans gluten, sans oil, refined sans sugar, sans nut, and besides simple to make. This vegetarian treat is the ideal cake for all coconut darlings out there and furthermore an incredible birthday cake.

This coconut cream cake is, obviously, plant-based, and furthermore without gluten. I utilized a mix of rice flour and oat flour, nonetheless, I am almost certain that you could likewise utilize a without gluten universally handy flour mix. Furthermore, in the event that you aren't without gluten, you can have a go at utilizing universally handy flour or spelt flour.

It would be ideal if you note, that I haven't made this cake with some other flour mix, so I can't ensure that the outcome will be the equivalent!

Also Try Our Recipe : NO BAKE BLUEBERRY CHEESECAKE BARS

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

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!

Notes

  • Please use shredded unsweetened coconut, also known as desiccated coconut. Do NOT use coconut flour, as it's completely different and dries out the dough! You could use 130 grams of ground almonds (or other ground nuts of choice) though.
  • Frosting: You need to use Japanese sweet potatoes for this recipe. Japanese sweet potatoes have white flesh and are much drier than orange sweet potatoes. They are furthermore sweeter and perfect for desserts. If you don't have access to Japanese sweet potatoes I would recommend making the frosting of my No-Bake Carrot Cake but make sure to increase the amount of ingredients by about 50%.
  • The recipe calls for coconut butter, not coconut oil, not cocoa butter. The coconut butter can be store-bought or homemade. If you want to make it yourself, you will need to process about 3 cups of shredded unsweetened coconut in a food processor until it turns into coconut butter and has a creamy texture (which takes about 20-30 minutes, therefore I would recommend store-bought coconut butter.
  • If you don't want to use coconut rum, then use more coconut milk. You could also add a little bit of coconut extract for an enhanced coconutty flavor.

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