Vegan Gluten-Free Toasted Coconut Cake
Ingredients
- 3/4 cup (180g) unsweetened applesauce
- 3/4 cup (165g) coconut butter (can sub tahini)
- 1/4 cup (60g) coconut milk
- 1/2 cup (70g) coconut sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/3 cup (40g) coconut flour
- 1/3 cup (40g) tapioca flour
- 1/2 cup (35g) unsweetened shredded coconut (plus more for topping)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 can coconut cream, chilled overnight
Preparation
Preheat the oven to 325ºF. Spread about 1 cup of unsweetened shredded coconut on a pan and toast for 5-10 minutes until golden brown, stirring halfway through. Increase oven temperature to 350ºF.
Whisk together applesauce, coconut butter, coconut milk, coconut sugar, vanilla, and lemon juice.
Add the flours, baking soda, and salt.
Fold in 1/2 cup toasted coconut.
Transfer to a greased baking dish and smooth the top.
Bake for 25-30 minutes at 350ºF until the edges are golden and the center bounces back when lightly pressed.
Cool completely on a cooling rack.
Spoon out the solid part from the chilled can of coconut cream and whip with a hand mixer, adding 1-2 tbsp sweetener if desired.
Spread coconut whipped cream on top of cooled cake.
Sprinkle with more toasted coconut.
Slice and eat!
