Vegan Coconut Cake

A while back I found a nice vegan clementine and cranberry muffin recipe by another Korean blogger. I had neither clementines nor cranberries, but I did have blueberries so I winged the recipe and made a blueberry muffin mix instead. I also do not have muffin pans, thus my muffin mix became a cake mix. Neither do I have cake pans -- I just have glass containers that are oven resistant. Any way, the small blueberry cake came out quite nice.

Then I experimented with a chocolate-walnut cake. I had made walnut milk the night before so used that, with some crushed walnuts, and a couple of heaped table spoons of cocoa powder, to characterise the rest of the ingredients. When it came out of the oven I melted chocolate truffles over the top as the icing. It was absolutely deliciously decadent!

Vegan Coconut Cake

Today I decided to make a coconut cake. I wasn't sure how it would come out, but it came out surprisingly well, although I did have to bake it longer than the previous cakes I made. Luckily I kept tabs of the ingredients so I can share the recipe.

Dry ingredients:

2 cups of flour
1/2 a cup of coconut shreds
1/2 a cup of sugar
1/4 to 1/2 a teaspoon salt
1 teaspoon baking powder

Wet ingredients:

1 tin coconut milk (i.e. two cups)

Procedure:

Preheat the oven to 180 degrees Celcius.

Mix the dry ingredients together. Then add the coconut milk and mix well. Poor into a greased pan and bake for around 40 minutes, or until a testing utensil (e.g. knife -- I use a chopstick) comes out dry.

I topped my cake with condensed milk, but I'm sure you can find a vegan alternative instead.

It is not a very big cake. Maybe four big slices, so great for a small group of friends or a nuclear family.

Enjoy it with fruits and Rooibos tea!