VEGAN COCONUT CAKE #cake #vegan #coconut #vegetarian #dessert

Wet and rich veggie lover coconut cake with a coconutty sweet potato icing which helps to remember Raffaello! The formula is sans dairy, without egg, sans gluten, sans oil, refined sans sugar, sans nut, and besides simple to make. This vegetarian pastry is the ideal cake for all coconut darlings out there and furthermore an extraordinary birthday cake.

Today isn't just Mother's Day but on the other hand it's my mother's birthday and in this manner I heated a cake! Since my mother doesn't care for chocolate (truly, I know… I don't comprehend it either, haha) I made a veggie lover coconut cake since she cherishes coconut as much as I do. Tragically, my mother doesn't live close (in reality more than 7500 km away), so this cake is somewhat emblematic. I realize she will even now welcome this little motion and I am certain she realizes the amount I love her!

This coconut cream cake is, obviously, plant-based, and furthermore sans gluten. I utilized a mix of rice flour and oat flour, in any case, I am almost certain that you could likewise utilize a sans gluten generally useful flour mix. What's more, on the off chance that you aren't without gluten, you can have a go at utilizing generally useful flour or spelt flour. If it's not too much trouble note, that I haven't made this cake with some other flour blend, so I can't ensure that the outcome will be the equivalent!

Also try our recipe : LEMON PASTA SAUCE #vegetarian #pasta #lemon #lunch #cauliflower

Ingredients :

Dry Ingredients:

2 cups instant oats (gluten-free if needed) ground into flour
3/4 cup white rice flour
1 1/2 cups shredded unsweetened coconut ground into flour (*see recipe notes)
1 cup coconut sugar (or use 150 g of regular sugar)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients:

2/3 cup apple sauce or 160 g peeled zucchini
1 1/3 cup ml) coconut milk canned
4 tbsp maple syrup or agave syrup
1 tbsp white vinegar or apple cider vinegar

Frosting:

340 g (1 medium or 2 small) Japanese sweet potato (*see recipe notes)
2/3 cup coconut butter (*see recipe notes)
1/3 cup maple syrup or agave syrup
1/2 cup coconut milk canned
4 tbsp coconut rum or use more coconut milk (*see recipe notes)

Instructions :

For the best results, I recommend measuring the ingredients in grams. Simply click on the word “metric” right underneath the ingredients.
Peel the Japanese sweet potato and chop into 1-inch cubes. Boil in water until fork tender. For this recipe, you will need 340 grams of cooked sweet potato (about 1 medium Japanese sweet potato or two small ones).
Meanwhile, process the oats and shredded unsweetened coconut in an electric spice/coffee grinder or blender. Then add all dry ingredients into a bowl.
Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease two 8-inch (20 cm) or 7-inch (18 cm) cake pans (or springforms) and line the bottoms with parchment paper.
Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients. Whisk until combined.
Divide the batter between the two cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out almost clean. It can still be a little bit crumbly but shouldn't be wet! If you use just one cake pan the baking time will be much longer (about 50-55 minutes) but I definitely recommend 2 cake pans.
While the cake is in the oven, you can prepare the frosting. Simply process all frosting ingredients in your blender until completely smooth and creamy.
Once the cake has cooled completely, frost it and decorate with coconut flakes. Chill in the fridge for about 3 hours before serving. Enjoy!

Source : bit.ly/2Rjrgdr