Vegan Coconut Cake
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
Preparation
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)
Meanwhile, process the oats and shredded unsweetened coconut in an electric spice/coffee grinder or blender. Then add all dry ingredients into a bowl
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. * Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients. Whisk until combined
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
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
