Appetizers & Snacks/ Desserts

Easy Coconut Cake

Print Recipe
Serves: 12 Cooking Time: 1 hour

Ingredients

  • 3 cups of spelt flour
  • 2 cups of coconut sugar
  • 1 teaspoon of soda bicarbonate
  • 1 cup of grated coconut
  • 1 teaspoon of salt
  • 1 teaspoon of vanilla essence (optional)
  • 1/4 cup of lemon juice
  • 1/2 cup of coconut oil
  • 2 cups of plant-based milk (almond)
  • For the frosting:
  • 1 cup of soaked cashew nuts (6 hours overnight / if you are short of time 20 minutes in hot boiling water)
  • 1/2 cup of plant-based milk (almond)
  • 2 tablespoon of agave syrup/honey
  • 1 tablespoon of grounded dried raspberry (optional)
  • For the decoration:
  • frozen raspberry/blueberry

Instructions

1

Preheat the oven (grill up and down + ventilator) at 185 degrees Centigrade

2

Prepare a cake tin and cover with baking paper

3

Start preparing the frosting: remove and rinse the cashew nuts and process them well in a food processor together with the rest of the frosting ingredients until you get a smooth texture. Set it aside in the fridge

4

Mix the dry ingredients in a bowl and the wet ingredients in a separate one

5

Add the wet ingredients mix to the dry ingredients and incorporate well until you have a homogeneous mass

6

Pour this mass in the prepared baking tin mold and bake for 40-45 minutes until is done (you can check that by inserting a toothpick or a knife blade to the cake and when removing it remains clean, the cake is ready)

7

Remove from the oven and from the mold and let it cool down completely

8

You can cover the cake with the frosting now or once you serve it

9

Sprinkle some raspberry caviar (tiny frozen raspberry balls) or blueberries

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