Holiday Vegan Coconut Cake

This fabulous two layered vegan coconut cake is moist, packed with coconut flavour and super easy to make!

This gorgeous, indulgent cake is topped with our favourite vanilla frosting. This healthier dessert is great for all the coconut lovers out there but also a great addition to the holiday table.

Ingredients:                  

• 1 and 3/4 cups (220g) All-Purpose Flour

• 1/2 cup Coconut Flour

• 1 cup Sugar

• 1 tsp Baking Soda

• 1 tbsp Baking Powder

• 1/2 tsp Salt

• 1 cup (240ml) Soy Milk (or other milk)

• 2 tsp Vanilla Extract

• 1/3 cup (80ml) Oil/Butter

• 1 Tbsp White Vinegar (or sub Apple Cider Vinegar)

Instructions:

1. Preheat the oven to 350°F (180°C)

2. Sift the flour into a mixing bowl.

3. Add the sugar, baking powder, baking soda and salt and mix together.

4. Add the soy milk, vanilla, oil and vinegar and give it a quick whisk separately with a hand whisk until just combined (it will thicken).

5. Add liquid to dry ingredients, and whisk away, do not over mix, just as long as no clumps appear, then add the coconut flour.

6. You want the batter to be thick.

7. Grease a large cake tin with oil (or spray with non-stick spray) and cut parchment paper into circles to fit the bottoms.

8. Bake for 28-32 minutes. Start Checking at 28mins.

9. Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.

10. Move to a cooling rack to cool completely.

Special thanks to Sita Walia for this mouthwatering recipie and Rossyln Maria for the tasty result!

Get everything you need:

---