Umami Recipes
Umami Recipes

Vegan Coconut Cream Cake

10 servings

servings

15 minutes

active time

50 minutes

total time

Ingredients

3 flax eggs (3 tablespoons flax meal and 9 tablespoons water)

2 1/2 cups oat flour (2 1/2 cups oats blended into a fine flour)

1/2 cup coconut flour

2 teaspoons baking powder

2 teaspoons baking soda

1 cup date sugar (or coconut sugar)

1/3 cup coconut cream (the thick white part from a can of chilled full fat coconut milk)

1/2 cup coconut oil (melted)

1 cup coconut milk (the thin watery part from a can of coconut milk or coconut beverage)

4 tablespoons apple cider vinegar

2 teaspoons vanilla

1 cup unsweetened shredded or flaked coconut

Coconut cream from two 400 ml cans of full fat coconut milk (the thick white part from a chilled coconut milk can)

2 teaspoons maple syrup

1/2 cup unsweetened shredded or flaked coconut for topping

Directions

Preheat your oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with parchment paper or grease them with coconut oil.

Prepare your flax eggs by mixing the flax meal and water together in a small bowl and set aside to thicken.

In a large bowl, add the oat flour, coconut flour, baking powder, baking soda, and date sugar. Stir until combined. Add the prepared flax eggs, coconut cream, coconut oil, coconut milk, apple cider vinegar, and vanilla. Stir well until fully combined. Add the coconut flakes and stir until combined.

Pour the batter evenly between the two prepared cakes pans. Bake in the preheated oven for 35-37 minutes. Let cool completely.

To prepare the coconut whip cream, add the coconut cream to a mixing bowl or stand mixer. Whip on high until light and fluffy. Add the maple syrup and whip again to combine.

To assemble the cake, place one cake on your serving plate. Top with a thin layer of whip cream. Place the second cake directly on top of the first cake. Frost the cake with the whip cream. Sprinkle the coconut flakes on top of the frosted cake.

Chill in the fridge before serving. Store the cake in the fridge for up to one week.

10 servings

servings

15 minutes

active time

50 minutes

total time
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