Ingredients
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the cake :
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1 cup unsweetened shredded coconut flakes
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1/2 cup raw cashews, soaked for at least 2 hours and drained
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1/2 cup + 2 tablespoons unsweetened coconut flakes
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1/2 cup + 2 tablespoons rolled oats (not instant)
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1/4 cup tapioca starch
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1/4 cup arrowroot powder
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1 teaspoon baking soda
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of salt
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1/2 cup unsweetened applesauce
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1/2 cup unsweetened plant-based milk (such as almond, oat, or cashew)
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1/4 cup maple syrup
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1 tablespoon vanilla extract
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the coconut cream filling:
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1 can full -fat coconut milk (400 ml), chilled
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3 to 4 ripe bananas, peeled and sliced
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
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the whipped cream topping:
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1 can full -fat coconut milk (400 ml), chilled
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1/4 cup unsweetened plant-based milk (any kind)
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1 tablespoon maple syrup
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1 tablespoon granulated white sweetener (such as confectioners' sugar or agave nectar)
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1 teaspoon vanilla extract
Directions
Subtitle: A decadent and moist vegan coconut cake infused with three kinds of milk – almond, coconut, and cashew. This kid-friendly dessert is gluten-free, oil-free, nut-free, and refined sugar-free!
Ingredients:
For the cake:
1 cup unsweetened shredded coconut flakes
1/2 cup raw cashews, soaked for at least 2 hours and drained
1/2 cup + 2 tablespoons unsweetened coconut flakes
1/2 cup + 2 tablespoons rolled oats (not instant)
1/4 cup tapioca starch
1/4 cup arrowroot powder
1 teaspoon baking soda
Pinch of salt
1/2 cup unsweetened applesauce
1/2 cup unsweetened plant-based milk (such as almond, oat, or cashew)
1/4 cup maple syrup
1 tablespoon vanilla extract
For the coconut cream filling:
1 can full-fat coconut milk (400 ml), chilled
3 to 4 ripe bananas, peeled and sliced
2 tablespoons maple syrup
1 teaspoon vanilla extract
For the whipped cream topping:
1 can full-fat coconut milk (400 ml), chilled
1/4 cup unsweetened plant-based milk (any kind)
1 tablespoon maple syrup
1 tablespoon granulated white sweetener (such as confectioners’ sugar or agave nectar)
1 teaspoon vanilla extract
Instructions:
Day 1: Make the cake
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, allowing a few inches of overhang on both sides.
In a high-speed blender, combine the first seven ingredients for the cake (from cashews to arrowroot powder). Process until completely smooth and creamy, scraping down the sides as necessary.
Add the remaining ingredients for the cake (from applesauce to salt). Blend until well combined but still slightly lumpy. Pour the batter into the prepared loaf pan.
Tap the bottom of the pan gently to remove any air pockets. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
While the cake is cooling, prepare the coconut cream filling and whipped cream toppings.
Day 2: Assemble and enjoy!
Once the cake has cooled completely, poke holes all over the top using a skewer or fork.
Open the can of coconut milk and carefully separate the thick cream from the liquid water. Discard the liquid water.
Place the coconut cream in a medium bowl and stir in the mashed banana, maple syrup, and vanilla extract until well combined. Set aside.
Place the entire contents of the second can of coconut milk in the fridge to chill. Once chilled, open and pour the contents into a large mixing bowl. Add the plant-based milk, maple syrup, and vanilla extract. Beat with an electric mixer on high speed until soft peaks form.
Add the reserved coconut cream and beat again until stiff peaks form. Fold in the granulated white sweetener and refrigerate while you frost the cake.
To frost the cake, use a handheld mixer to beat the cold hardened coconut milk and cream mixture until fluffy and spreadable. Spread a thin layer onto the cooled cake. Top with whipped cream and additional chopped fresh fruit if desired. Serve immediately or store covered in the fridge for up to 2 days.
Note: The cake will be more delicate than traditional cakes due to its lack of eggs and gluten. Handle with care when removing from the pan and assembling.
Difficulty: Easy
