Instructions. Try this eggless semolina coconut cake as this doesn’t require any special skills or ingredients. BOLD STATEMENT: this vegan coconut cake may be my favorite recipe of the past several months. It looks beautiful without any frosting too. I have used this as a plain vanilla cake for eggless orders. Though I love bread, sometimes you just need cake. I didn’t refer any recipe..MY VERY OWN CAKE..I always wanted to make a coconut cake that taste really like a coconut cake without using any of the fake coconut … Plan on making the icing the same day you’re going to serve the cake. Since the icing is made with coconut oil, it will harden when it’s placed in the refrigerator (still tastes delicious though!). Of course you can make the cake in advance, just wait to make the icing so that the texture is smooth like buttercream icing. Since the icing is made with coconut oil, it will harden if/when the cake is refrigerated (still delicious though!). It’s white from within and has a lovely brown crust. I tried a variety with coconut cream and another with coconut milk, but they didn’t compare. Disclosure: This post may contain affiliate links. Ok, so WHY is this vegan coconut cake my favorite, you ask? This cake will stay fresh for up to 3 days, though because the icing is coconut oil-based (and coconut oil hardens), I do recommend consuming it within 24 hours. Even a beginner can make it easily without messing up with it. For the icing: melt coconut oil and then pour into a large bowl; stir in vanilla and powdered sugar with an electric mixer; the texture should be similar to buttercream icing (i.e. A moist and delicious Vegan Coconut Cake that’s made with coconut milk, coconut oil and shredded coconut. This cake is very basic eggless cake made with semolina/ sooji/ rava, coconut, all purpose flour (maida), sugar, milk and oil with other leavening agents. If you’re a coconut lover, you’ll adore this recipe. Well let me tell you. Consequently, this cake was 100 percent inspired by my Triple Coconut Bread recipe, a recipe that Miguel and I devoured in 24 hours. BOLD STATEMENT: this vegan coconut cake may be my favorite recipe of the past several months. Do try the recipe for eggless coconut cake as it is an eggless recipe for a delectable coconut cake. Let’s talk about the ingredients for Eggless Coconut Cake. I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Leave cakes in the pans for 10 minutes before carefully transferring them to a cooling rack. Preheat oven to 350°C/180°C. I tested several different icing options, but the coconut oil and powdered sugar icing ended up being my favorite. Eggless Coconut Cake with Coconut Milk & Fresh Coconut – My Very Own Incredibly Soft and Moist Cake. In a small bowl or mixing cup whisk together the coconut milk, coconut … This is an eggless cake and uses yogurt and baking soda as an egg substitute. Meanwhile, combine milk, applesauce, vinegar, and vanilla in a bowl and mix with an electric mixer. And never miss one of my quick+healthy recipes. Lightly grease an 8inch round cake tin and set aside. So, if you want it to be more like icing consistency, I recommend waiting to ice the cake until a few hours before you're going to serve it. Use a knife to remove the "dome" part of each cake and then ice the top of one cake before placing the second cake on top of it and icing that cake. Combine flour, sugar, baking soda, baking powder, salt, and shredded coconut into a large bowl and set aside. If you made this recipe, be sure to leave a comment and star rating below. Copyright© 2020 | The Almond Eater. Sooji cake can be made in one bowl, and you o not need any tool like a hand blender or even whisk for that matter. For the icing: plan on making the icing the same day you want to serve the cake. Just skip the coconut for a plain vanilla cake. I know that’s a crazy thing to say, but it’s true. If you’re a coconut lover, you’ll adore this recipe. This cake is a very basic eggless cake made with semolina/ sooji/ rava, coconut, all-purpose flour (maida), sugar, milk and oil with other leavening agents. Next, melt coconut oil in microwave or over stovetop; set aside to cool for a few minutes. This is a great recipe for those who doesn’t want to use condensed milk in their eggless cakes but still want a butter based cake. Filed Under: Dairy Free, Desserts, Vegan, Vegetarian. Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. thick and creamy). Site Credit. This cake can and should be topped with shredded coconut and maybe even fresh fruit. Lentil Bolognese Recipe (Vegan + Gluten Free), It can be made with whole wheat flour OR all purpose flour, It uses three kinds of coconut: coconut milk, coconut oil and shredded coconut, It’s topped with the BEST coconut oil icing. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes. Fold wet ingredients into dry ingredients, stirring with an electric mixer before adding in the coconut oil; combine everything. Use icing to cover the entire cake and then top it with toasted shredded coconut. Line two 8" cake pans with parchment paper and set aside. The result is a delicious, dairy free, super moist cake! A moist and delicious Vegan Coconut Cake that’s made with coconut milk, coconut oil and shredded coconut. Thanks! While the oven is still hot, place approximately 1 cup of shredded coconut onto a baking sheet and "toast" for 5 minutes or until coconut becomes somewhat golden in color; set aside. 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