I didn’t refer any recipe..MY VERY OWN CAKE..I always wanted to make a coconut cake that taste really like a coconut cake without using any of the fake coconut … A moist and delicious Vegan Coconut Cake that’s made with coconut milk, coconut oil and shredded coconut. This is a great recipe for those who doesn’t want to use condensed milk in their eggless cakes but still want a butter based cake. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes. Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. Though I love bread, sometimes you just need cake. If you’re a coconut lover, you’ll adore this recipe. This cake can and should be topped with shredded coconut and maybe even fresh fruit. The result is a delicious, dairy free, super moist cake! Combine flour, sugar, baking soda, baking powder, salt, and shredded coconut into a large bowl and set aside. This cake is a very basic eggless cake made with semolina/ sooji/ rava, coconut, all-purpose flour (maida), sugar, milk and oil with other leavening agents. Wait until cakes are completely cooled off before icing them. Lentil Bolognese Recipe (Vegan + Gluten Free), It can be made with whole wheat flour OR all purpose flour, It uses three kinds of coconut: coconut milk, coconut oil and shredded coconut, It’s topped with the BEST coconut oil icing. Use a knife to remove the "dome" part of each cake and then ice the top of one cake before placing the second cake on top of it and icing that cake. Next, melt coconut oil in microwave or over stovetop; set aside to cool for a few minutes. I tested several different icing options, but the coconut oil and powdered sugar icing ended up being my favorite. Most importantly, it’s made with easy-to-find ingredients. Line two 8" cake pans with parchment paper and set aside. A moist and delicious Vegan Coconut Cake that’s made with coconut milk, coconut oil and shredded coconut. For the icing: melt coconut oil and then pour into a large bowl; stir in vanilla and powdered sugar with an electric mixer; the texture should be similar to buttercream icing (i.e. BOLD STATEMENT: this vegan coconut cake may be my favorite recipe of the past several months. Since the icing is made with coconut oil, it will harden when it’s placed in the refrigerator (still tastes delicious though!). Instructions. Copyright© 2020 | The Almond Eater. While the oven is still hot, place approximately 1 cup of shredded coconut onto a baking sheet and "toast" for 5 minutes or until coconut becomes somewhat golden in color; set aside. Don’t forget the finishing touches! Disclosure: This post may contain affiliate links. And never miss one of my quick+healthy recipes. Eggless Coconut Cake with Coconut Milk & Fresh Coconut – My Very Own Incredibly Soft and Moist Cake. Let’s talk about the ingredients for Eggless Coconut Cake. Update: This recipe is great for adaptations. If you made this recipe, be sure to leave a comment and star rating below. Even a beginner can make it easily without messing up with it. Filed Under: Dairy Free, Desserts, Vegan, Vegetarian. Well let me tell you. I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. BOLD STATEMENT: this vegan coconut cake may be my favorite recipe of the past several months. Do try the recipe for eggless coconut cake as it is an eggless recipe for a delectable coconut cake. thick and creamy). In a small bowl or mixing cup whisk together the coconut milk, coconut … Use icing to cover the entire cake and then top it with toasted shredded coconut. It’s white from within and has a lovely brown crust. Of course you can make the cake in advance, just wait to make the icing so that the texture is smooth like buttercream icing. Preheat oven to 350°C/180°C. Learn more. Meanwhile, combine milk, applesauce, vinegar, and vanilla in a bowl and mix with an electric mixer. Try this eggless semolina coconut cake as this doesn’t require any special skills or ingredients. Pour batter evenly into cake pans and bake the cake for 35-40 minutes, using a toothpick to test doneness. Plan on making the icing the same day you’re going to serve the cake. Fold wet ingredients into dry ingredients, stirring with an electric mixer before adding in the coconut oil; combine everything. Alternatively, you can grease them with coconut oil. Sooji cake can be made in one bowl, and you o not need any tool like a hand blender or even whisk for that matter. Thanks! I know that’s a crazy thing to say, but it’s true. For the icing: plan on making the icing the same day you want to serve the cake. This is an eggless cake and uses yogurt and baking soda as an egg substitute. Site Credit. If you’re a coconut lover, you’ll adore this recipe. Leave cakes in the pans for 10 minutes before carefully transferring them to a cooling rack. Consequently, this cake was 100 percent inspired by my Triple Coconut Bread recipe, a recipe that Miguel and I devoured in 24 hours. This cake will stay fresh for up to 3 days, though because the icing is coconut oil-based (and coconut oil hardens), I do recommend consuming it within 24 hours. Lightly grease an 8inch round cake tin and set aside. Since the icing is made with coconut oil, it will harden if/when the cake is refrigerated (still delicious though!). So, if you want it to be more like icing consistency, I recommend waiting to ice the cake until a few hours before you're going to serve it. 50 Comments. Ok, so WHY is this vegan coconut cake my favorite, you ask? This cake is very basic eggless cake made with semolina/ sooji/ rava, coconut, all purpose flour (maida), sugar, milk and oil with other leavening agents. Just skip the coconut for a plain vanilla cake. It looks beautiful without any frosting too. I have used this as a plain vanilla cake for eggless orders. I tried a variety with coconut cream and another with coconut milk, but they didn’t compare.