By Gwendolyn
Vegan Coconut Vanilla Cake
2 steps
Prep:1h 15minCook:20min
Updated at: Thu, 17 Aug 2023 13:46:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
57
High
Nutrition per serving
Calories782.6 kcal (39%)
Total Fat49.3 g (70%)
Carbs86.2 g (33%)
Sugars58.9 g (65%)
Protein5 g (10%)
Sodium361.5 mg (18%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1 ¾ cupflour

1 cupsugar

1 Tbspbaking powder

½ tspsalt

¾ cupmilk
i used, coconut milk

¼ cupvegetable oil
+ 1 tbsp

¼ cupapple sauce

¼ cupwater

2 tspvanilla extract
i used vanilla powder

1 cupvegan butter
very cold, i used

2 cupsconfectioner's sugar

¼ cupfull-fat unsweetened coconut milk can

1 teaspoonvanilla extract

1 ½ cupsshredded coconut

1 cuptoasted coconut
if desired, for decorating
Instructions
Step 1
For the cake: -Stir together the flour, sugar, baking powder, and salt. -In a separate bowl combine the non-dairy milk, oil, apple sauce, water, and vanilla extract.
- Combine the wet ingredients to the dry and gently - Whisk together until the batter is fairly smooth.
- Scoop the batter into two prepared cake pans to 2/3 of the way full.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. -Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
Step 2
For the frosting: - Cream the vegan butter until smooth and fluffy.
- Gradually add the confectioners' sugar, blending until combined.
- Add the full-fat coconut milk, vanilla, and coconut flakes and blend until creamy.
- Hand pat with more coconut flakes to cover if desired.
Notes
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