I made up this vegan coconut cake from a vegan dessert with coconut filling. I just doubled the ingredients, divided the batter into two round pans, cooked separately and assembled it as a real cake.
INGREDIENTS
- 400g flour
- 2 tsp baking powder
- 6 tbsp cacao powder
- 120ml vegetable oil
- 500ml coconut milk
- 400g sugar
- a pinch of salt
- 2 tbsp lemon juice
- vanilla extract
Filling:
- 600ml coconut milk
- 4 tbsp flour
- 200g sugar
- 200g vegan butter
- vanilla extract
STEPS
Start with the vegan coconut filling as it needs time to cool in the refrigerator. Whisk milk, sugar and flour together in a saucepan. Bring it to a boil over medium heat, stirring constantly.
When thickened, remove from the heat and stir in vanilla extract. Cool and then store in the refrigerator. When completely cool, use a hand electric mixer to beat the filling with vegan butter. Beat on a medium speed until very smooth and lump free, about 1-2 minutes.
In a bowl whisk together the wet ingredients: cold coconut milk, oil, lemon juice and sugar. In another bowl, sift all dry ingredients and whisk to combine.
Now, combine wet and dry mixtures and whisk until just combined.
Pour the batter into two round pans and bake until a toothpick inserted comes out clean. When completely cool, cut each cake into two even layers.
Then assemble using the coconut filling. Refrigerate the cake before cutting and serving.
This vegan coconut cake is gorgeous and super easy to make too!
