Last week one of my favorite food blogs, Smitten Kitchen, shared a vegan coconut cake. Made with just 6 ingredients; one bowl, baked in a round cake pan for just 30 minutes. Could it really be that simple? I admit, I was skeptical since I’ve had so many epic fails trying to conjure up baked goods for my vegan daughter.
I scanned the ingredients, flour, baking soda, salt, vinegar, coconut milk and coconut oil. Wait a minute, no flax eggs, no aquafaba, and where are the dates? And it calls itself a vegan cake! Again, could it be that simple?
I had to give it a try, and while trying, add a bit of my own flair with the addition of lime to the batter, and some zest and juice to the glaze as well.
The result? Fabulously rich, moist with a nice little zing from the lime, and sweet crunch of flaked coconut on top.
Wouldn’t it be fabulous if all gluten free/vegan baking was this easy?
- 2 cups all purpose gf flour (without milk powder to be vegan)
- 1/2 cup almond flour
- 1/2 tsp zantham gum if your flour does not already contain it
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 1/2 cup coconut oil, warmed just enough to liquify
- 1 1/2 cups full fat coconut milk, you should have 2 Tbsp left in can for icing
- 1 Tbsp distilled white vinegar
- Zest and juice of 2 medium limes
- 3/4 cup confectioners sugar
- remaining 2 tablespoons of the coconut milk
- zest and juice from remaining lime
- pinch of salt
- 1/4 cup shredded coconut (optional)