Next, melt coconut oil in microwave or over stovetop; set aside to cool for a few minutes. Plan on making the icing the same day you’re going to serve the cake. Instructions. I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Disclosure: This post may contain affiliate links. 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 … Let’s talk about the ingredients for Eggless Coconut Cake. 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. 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. For the icing: plan on making the icing the same day you want to serve the cake. 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. Wait until cakes are completely cooled off before icing them. Do try the recipe for eggless coconut cake as it is an eggless recipe for a delectable coconut cake. Don’t forget the finishing touches! Use icing to cover the entire cake and then top it with toasted shredded coconut. Ok, so WHY is this vegan coconut cake my favorite, you ask? Preheat oven to 350°C/180°C. Update: This recipe is great for adaptations. And never miss one of my quick+healthy recipes. 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. 50 Comments. Since the icing is made with coconut oil, it will harden if/when the cake is refrigerated (still delicious though!). BOLD STATEMENT: this vegan coconut cake may be my favorite recipe of the past several months. Even a beginner can make it easily without messing up with it. 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. 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. If you’re a coconut lover, you’ll adore this recipe. Try this eggless semolina coconut cake as this doesn’t require any special skills or ingredients. Leave cakes in the pans for 10 minutes before carefully transferring them to a cooling rack. It’s white from within and has a lovely brown crust. 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. A moist and delicious Vegan Coconut Cake that’s made with coconut milk, coconut oil and shredded coconut. Meanwhile, combine milk, applesauce, vinegar, and vanilla in a bowl and mix with an electric mixer. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes. 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. In a small bowl or mixing cup whisk together the coconut milk, coconut … I tried a variety with coconut cream and another with coconut milk, but they didn’t compare. If you’re a coconut lover, you’ll adore this recipe. Combine flour, sugar, baking soda, baking powder, salt, and shredded coconut into a large bowl and set aside. Eggless Coconut Cake with Coconut Milk & Fresh Coconut – My Very Own Incredibly Soft and Moist Cake. Fold wet ingredients into dry ingredients, stirring with an electric mixer before adding in the coconut oil; combine everything. A moist and delicious Vegan Coconut Cake that’s made with coconut milk, coconut oil and shredded coconut. Consequently, this cake was 100 percent inspired by my Triple Coconut Bread recipe, a recipe that Miguel and I devoured in 24 hours. This is an eggless cake and uses yogurt and baking soda as an egg substitute. 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. Copyright© 2020 | The Almond Eater. Filed Under: Dairy Free, Desserts, Vegan, Vegetarian. Thanks! It looks beautiful without any frosting too. thick and creamy). Site Credit. Since the icing is made with coconut oil, it will harden when it’s placed in the refrigerator (still tastes delicious though!). Well let me tell you. Most importantly, it’s made with easy-to-find ingredients. Learn more. Line two 8" cake pans with parchment paper and set aside. Just skip the coconut for a plain vanilla cake. Pour batter evenly into cake pans and bake the cake for 35-40 minutes, using a toothpick to test doneness. 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. The result is a delicious, dairy free, super moist cake! Lightly grease an 8inch round cake tin and set aside. 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. BOLD STATEMENT: this vegan coconut cake may be my favorite recipe of the past several months. If you made this recipe, be sure to leave a comment and star rating below. I know that’s a crazy thing to say, but it’s true. Of course you can make the cake in advance, just wait to make the icing so that the texture is smooth like buttercream icing. Alternatively, you can grease them with coconut oil. I have used this as a plain vanilla cake for eggless orders. I tested several different icing options, but the coconut oil and powdered sugar icing ended up being my favorite. This cake can and should be topped with shredded coconut and maybe even fresh fruit.