Light, moist, and melt-in-the-mouth, this vegan coconut tea cake has a deliciously delicate crumb that douses you in nutty flavors! The best simple vegan coconut cake recipe to pair with coffee or tea.
Prep Time25 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 6servings
Calories:
Author: Natasha Minocha
Ingredients
1cupWholewheat flour
1/2cupAmaranth flour
1tspbaking powder
1/2tspbaking soda
1/4tspsalt
1/2cupRaw sugar
1cupAlmond milkYou can use any milk of your choice
1tbspVinegar
1/2cupCoconut oil, melted
2tspvanilla extract
1/2cupDried shredded coconut
1/3cupRoughly chopped Cashewnuts
Glaze ( optional)
1 - 2tbspCoconut milk
3-4tbspicing sugar
4tbspDried shredded coconut, toasted
Instructions
Preheat your oven to 180C. Grease an 8"* 4" pan very well.
In a small bowl, combine the almond milk and vinegar. Set aside for a few minutes.
In a large bowl, sift together the wholewheat flour, amaranth flour, baking powder, baking soda, and salt.
Stir in the raw sugar.
In another bowl, whisk together the milk and vinegar mixture, oil and vanilla extract.
Pour over the dry ingredients. Mix gently.
Fold in the cashew bits and shredded coconut.
Pour the batter into the prepared pan and bake for 40-50 minutes or until a skewer inserted in the center comes out clean.
If the cake is browning very quickly, cover loosely with a piece of foil.
Let the cake cool in the pan for 10 minutes before turning it out on a cooling rack.
Let the cake cool completely before pouring over the glaze. Sprinkle the toasted shredded coconut immediately. Wait for 10 minutes for the glaze to set. Enjoy!
Glaze
In a small bowl, whisk together the coconut milk and icing sugar to make a thick, smooth glaze.
Toasted Shredded Coconut
Heat a frypan, add the shredded coconut and toast until light golden in colour, over low heat. This can burn fairly quickly so keep stirring continuously. Cool and sprinkle over the glazed cake.