Appetizers & Snacks/ Desserts

Easy Coconut Cake

Print Recipe
Serves: 12 Cooking Time: 1 hour


  • 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



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


Prepare a cake tin and cover with baking paper


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


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


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


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)


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


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


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

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