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. Alternatively, you can grease them with coconut oil. Learn more. Try this eggless semolina coconut cake as this doesn’t require any special skills or ingredients. Do try the recipe for eggless coconut cake as it is an eggless recipe for a delectable coconut cake. Wait until cakes are completely cooled off before icing them. Preheat oven to 350°C/180°C. 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 … 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. BOLD STATEMENT: this vegan coconut cake may be my favorite recipe of the past several months. A moist and delicious Vegan Coconut Cake that’s made with coconut milk, coconut oil and shredded coconut. I have used this as a plain vanilla cake for eggless orders. Use icing to cover the entire cake and then top it with toasted shredded coconut. Disclosure: This post may contain affiliate links. Let’s talk about the ingredients for Eggless Coconut Cake. I tried a variety with coconut cream and another with coconut milk, but they didn’t compare. Meanwhile, combine milk, applesauce, vinegar, and vanilla in a bowl and mix with an electric mixer. 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. Pour batter evenly into cake pans and bake the cake for 35-40 minutes, using a toothpick to test doneness. thick and creamy). It looks beautiful without any frosting too. I tested several different icing options, but the coconut oil and powdered sugar icing ended up being my favorite. In a small bowl or mixing cup whisk together the coconut milk, coconut … Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. Eggless Coconut Cake with Coconut Milk & Fresh Coconut – My Very Own Incredibly Soft and Moist Cake. And never miss one of my quick+healthy recipes. Ok, so WHY is this vegan coconut cake my favorite, you ask? I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Even a beginner can make it easily without messing up with it. Of course you can make the cake in advance, just wait to make the icing so that the texture is smooth like buttercream icing. Fold wet ingredients into dry ingredients, stirring with an electric mixer before adding in the coconut oil; combine everything. Instructions. Lightly grease an 8inch round cake tin and set aside. Combine flour, sugar, baking soda, baking powder, salt, and shredded coconut into a large bowl and set aside. 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. Consequently, this cake was 100 percent inspired by my Triple Coconut Bread recipe, a recipe that Miguel and I devoured in 24 hours. This is an eggless cake and uses yogurt and baking soda as an egg substitute. The result is a delicious, dairy free, super moist cake! Since the icing is made with coconut oil, it will harden if/when the cake is refrigerated (still delicious though!). Site Credit. 50 Comments. Though I love bread, sometimes you just need cake. 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. Since the icing is made with coconut oil, it will harden when it’s placed in the refrigerator (still tastes delicious though!). 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. Most importantly, it’s made with easy-to-find ingredients. It’s white from within and has a lovely brown crust. Leave cakes in the pans for 10 minutes before carefully transferring them to a cooling rack. Update: This recipe is great for adaptations. If you made this recipe, be sure to leave a comment and star rating below. If you’re a coconut lover, you’ll adore this recipe. This cake can and should be topped with shredded coconut and maybe even fresh fruit. Well let me tell you. Line two 8" cake pans with parchment paper and set aside. Thanks! BOLD STATEMENT: this vegan coconut cake may be my favorite recipe of the past several months. 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