Vegan Coconut Cream Cake
Ingredients
- 2 cups (180 g) instant oats (gluten-free if needed)
- 3/4 cup (120 g) white rice flour
- 1 1/2 cups (130 g) shredded unsweetened coconut
- 1 cup (150 g) coconut sugar (or 150 g white sugar)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 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 Japanese sweet potato
- 2/3 cup (160 g) coconut butter
- 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 coconut milk
Preparation
Peel the Japanese sweet potato and chop into 1-inch cubes, then boil in water until fork tender to yield about 340 grams of cooked sweet potato.
Meanwhile, process the oats and shredded unsweetened coconut in an electric spice or coffee grinder or blender.
Add all dry ingredients into a bowl.
Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius).
Grease two 8-inch or 7-inch cake pans and line the bottoms with parchment paper.
Process the wet ingredients in a blender and pour the mixture into the bowl with dry ingredients, then 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.
While the cake is baking, prepare the frosting by processing all frosting ingredients in a blender until smooth and creamy.
Once the cake has cooled completely, frost it and decorate with coconut flakes.
Chill in the fridge for about 3 hours before serving.
