Ingredients
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the cake layers:
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1 cup unsweetened shredded coconut flakes
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1/2 cup + 2 tbsp. rolled oats
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1/2 cup chia seeds
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1 1/2 cups gluten -free all-purpose flour blend
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1 tsp . baking powder
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1/2 tsp . salt
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1/4 cup maple syrup
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1/4 cup melted coconut oil
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1/2 cup unsweetened plant-based milk (such as almond, cashew, or soy)
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the coconut cream filling:
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1 can full -fat coconut milk (about 14 oz.)
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1 tbsp . cornstarch
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1/4 cup unsweetened shredded coconut flakes
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the whipped cream topping:
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1 can full -fat coconut milk (about 14 oz.)
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1/4 cup granulated sugar
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1 tsp . vanilla extract
Directions
Subtitle: A Moist, Soft, and Fluffy Fermented Dessert!
Description: This easy-to-make vegan coconut cake is a delicious twist on the classic Mexican dessert, featuring three kinds of milks – almond milk, cashew milk, and coconut cream. It’s naturally sweetened, gluten-free, grain-free, high-protein, and packed with probiotics from the fermentation process. Perfect for any occasion!
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8-10
Ingredients:
For the cake layers:
1 cup unsweetened shredded coconut flakes
1/2 cup + 2 tbsp. rolled oats
1/2 cup chia seeds
1 1/2 cups gluten-free all-purpose flour blend
1 tsp. baking powder
1/2 tsp. salt
1/4 cup maple syrup
1/4 cup melted coconut oil
1/2 cup unsweetened plant-based milk (such as almond, cashew, or soy)
For the coconut cream filling:
1 can full-fat coconut milk (about 14 oz.)
1 tbsp. cornstarch
1/4 cup unsweetened shredded coconut flakes
For the whipped cream topping:
1 can full-fat coconut milk (about 14 oz.)
1/4 cup granulated sugar
1 tsp. vanilla extract
Instructions:
1. Preheat your oven to 350°F (180°C). Lightly grease two round 8-inch (or similar size) springform pans with coconut oil and set aside.
2. In a large mixing bowl, combine the coconut flakes, oats, chia seeds, gluten-free flour, baking powder, and salt. Mix well.
3. Add the maple syrup, melted coconut oil, and plant-based milk to the wet ingredients. Whisk until smooth.
4. Pour the wet mixture into the dry ingredients and mix until just combined. The batter will be thick.
5. Divide the batter evenly between the prepared pans, smoothing out the tops with a spoon. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans before removing them.
6. For the coconut cream filling:
In a medium mixing bowl, whisk together the full can of coconut milk and the cornstarch until smooth. Set aside.
Carefully open the other can of coconut milk and separate the liquid from the solidified cream at the top. Discard the water and reserve the cream.
Add the reserved cream to the mixture of coconut milk and cornstarch in the bowl. Stir gently to combine.
Cook over low heat, stirring constantly, until the mixture begins to thicken and come to a simmer. Remove from heat immediately.
Add the remaining 1 tablespoon of cornstarch mixed with 2 teaspoons of cold water as a slurry to the hot mixture. Stir well to combine.
Return the mixture to low heat and cook, stirring constantly, until it thickens slightly. Remove from heat and allow to cool completely.
7. Once the cake layers have cooled completely, use a serrated knife to carefully remove the sides of each layer, leaving you with two flat layers. Place one layer on a plate or cake stand, bottom side up.
8. Pour half of the cooled coconut cream mixture onto the bottom layer, spreading it evenly with a spoon. Top with another layer, bottom side up.
9. Pour the remaining coconut cream mixture over the top layer, covering the entire surface. Gently press down on the surface with your f
Steps
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1
Done
|
Preheat your oven to 350°F (180°C). Lightly grease two round 8-inch (or similar size) springform pans with coconut oil and set aside. |
|
2
Done
|
In a large mixing bowl, combine the coconut flakes, oats, chia seeds, gluten-free flour, baking powder, and salt. Mix well. |
|
3
Done
|
Add the maple syrup, melted coconut oil, and plant-based milk to the wet ingredients. Whisk until smooth. |
|
4
Done
|
Pour the wet mixture into the dry ingredients and mix until just combined. The batter will be thick. |
|
5
Done
|
Divide the batter evenly between the prepared pans, smoothing out the tops with a spoon. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans before removing them. |
|
6
Done
|
For the coconut cream filling: Carefully open the other can of coconut milk and separate the liquid from the solidified cream at the top. Discard the water and reserve the cream. Add the reserved cream to the mixture of coconut milk and cornstarch in the bowl. Stir gently to combine. Cook over low heat, stirring constantly, until the mixture begins to thicken and come to a simmer. Remove from heat immediately. Add the remaining 1 tablespoon of cornstarch mixed with 2 teaspoons of cold water as a slurry to the hot mixture. Stir well to combine. Return the mixture to low heat and cook, stirring constantly, until it thickens slightly. Remove from heat and allow to cool completely. |
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7
Done
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Once the cake layers have cooled completely, use a serrated knife to carefully remove the sides of each layer, leaving you with two flat layers. Place one layer on a plate or cake stand, bottom side up. |
|
8
Done
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Pour half of the cooled coconut cream mixture onto the bottom layer, spreading it evenly with a spoon. Top with another layer, bottom side up. |
|
9
Done
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Pour the remaining coconut cream mixture over the top layer, covering the entire surface. Gently press down on the surface with your f |
