Easy Coconut Cake (vegan)

Easy Coconut Cake (vegan)

I don’t have a sweet tooth (other than for Marks & Spencer Veggie Percy sweets – note to Haribo: please introduce a vegan variety soon) so tend not to bake too often. I’m also a bit of a maverick cook and precision baking just isn’t for me. However, I sometimes like to dabble and this recipe is far from fancy and manageable for even my meagre baking experience.

It’s as simple as mixing everything together in one bowl, popping in a baking tray for 35 minutes. What could be easier? You don’t even have to ice it if you don’t want to. I’ve made a chocolate version a few times (with and without fruits and buts) and this is the first time I’ve attempted a coconut variation as I fancied something different and I do live in the Caribbean after all.

It turned out brilliantly. Ok, so I’m not good with icing/frosting (please don’t judge me) but at least it tasted good and smelled so good while it was baking in the oven. It’s a little denser than a regular sponge that uses eggs and butter and it doesn’t have as high a rise but believe me it tastes just as good.

Don’t take my word for it. Check out the recipe for yourself.

Vegan Coconut Cake – makes 16 squares

Ingredients:

  • 1 1/2 cups of all purpose flour
  • 4 tbsp grated coconut
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp white vinegar
  • 1 tsp coconut extract
  • 5 tbsp coconut oil (you can use vegetable oil if desired)
  • 1 cup water (room temperature)

Method:

  1. Preheat the oven to 180C/350F and place a shelf in the middle.
  2. Combine all the dry ingredients (flour through to the salt) in a mixing bowl.
  3. Make three dips in the mix, one large and two small. In one of the small dips place the coconut essence and in the other the white vinegar. In the large dip add the coconut oil.
  4. Pour over the water and mix together well with a wooden spoon or whisk (I prefer a whisk to remove any lumps).
  5. Pour in to a lightly oiled baking dish (I use a light coating of spray oil) and bake for 35 minutes. Test with a skewer and if it comes out clean the cake is cooked.
  6. Allow to cool before icing or cutting. It can be stored in an airtight container in the fridge for up to 7 days.
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