Homemade Vegan Coconut Cake
Ingredients
Dry
- 2 cups (180g) instant oats (GF if needed)
- 3/4 cup (120 g) white rice flour
- 1 1/2 cups (130 g) shredded unsweetened coconut
- 1 cup (150g) coconut sugar or 150g white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet
- 2/3 cup (160g) apple sauce or 160 g peeled zucchini
- 1 1/3 cup (320ml) coconut milk canned
- 4 tbsp (80g) maple syrup or agave syrup
- 1 tbsp white vinegar or apple cider vinegar
Frosting
- 340g (1 medium or 2 small) Japanese sweet potato (white on the inside)
- 2/3 cup (160g) coconut butter
- 1/3 cup (105g) maple syrup or agave syrup
- 1/2 cup (120ml) coconut milk canned
- 4 tbsp (40 ml) coconut rum or coconut milk
Preparation
Preheat oven to 180°C
Grind the instant oats and shredded coconut into flour using a blender or food processor
In a large bowl, mix all dry ingredients together until well combined
In another bowl, mix all wet ingredients together
Combine the wet and dry mixtures, stirring until a smooth batter forms
Pour the batter into a greased cake pan and smooth the top
Bake for 30-40 minutes or until a toothpick inserted comes out clean
While the cake bakes, prepare the frosting: steam or bake the sweet potato until soft, then mash or blend it with coconut butter, maple syrup, coconut milk, and rum until smooth
Allow the cake to cool completely, then spread the frosting evenly over the top
