Vegan Coconut Cake - Vegan and Oil-free Recipes
Luscious, rich, moist and packed with coconut flavor, this perfect vegan coconut cake is a show stealer at any party or at home.
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Cooking tools:
- Springform pan
- Kitchen scale
- Oven
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Cooling rack
- Cake tester
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 3 cups organic cane sugar (see note 1)
- 2 cups full fat coconut milk (from canned) (see note 2)
- 6 tablespoons non-dairy milk (any will work)
- 1 1/2 cups of applesauce
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoons pure vanilla extract
- ¾ teaspoon coconut extract
- 600g all-purpose flour (please see instructions on properly measuring flour)
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- ¾ cup unsweetened coconut angel flakes or shreds (see note 3)
- 1 batch vegan buttercream frosting, optional
- 2 cups toasted coconut flakes or shreds for decoration, optional
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