Moist Lemon Coconut Cake with Vegan Whipped Cream and Raspberry Topping
Ingredients
- 230g vegan margarine
- 180g sugar or coconut blossom sugar (I replaced 100g with erythritol)
- 1 tsp apple cider vinegar
- 270ml full fat coconut milk
- 260g flour (I used spelt, type 630)
- 40g shredded coconut
- 1/2 tsp baking soda
- 9g baking powder
- ~60 ml plant milk
- peel from 1 organic lemon
Topping
- 200ml vegan whipped cream
- a package of cream stiffener
- vanilla sugar
- 400g raspberries
- 2 tsp locust bean gum (or use chia seeds or psyllium husk to thicken)
Preparation
Mix all ingredients to a smooth dough.
Spread the dough in an oiled baking form and bake for about 30-40 minutes at 180°C (350°F) with upper and lower heat, preheated.
Once the cake is cooled down, whip 200ml of vegan whipped cream with a package of cream stiffener and vanilla sugar.
Defrost 400g raspberries and mix them with 2 tsp locust bean gum to bind the juice. You can also use chia seeds or psyllium husk to thicken it.
Build the cake by layering the whipped cream and raspberry topping, and enjoy.
