This is cause for celebration Honeybunches! I've seriously nailed the ideal texture, crumb and taste of a gluten-free vegan cake that can be swung any which way you like flavour-wise. For this one I've gone for a seriously delicious coconut flavour that isn't too overpowering, nor artificial-tasting. It's a banger of a recipe if you're needing a tall and handsome celebration cake for whatever occasion is on ya' horizon. Scroll down for a picture of the cake’s interior if you don't believe me when I say the texture is perfect. Hope this recipe is useful to you HB's x
- 1 tin of aquafaba, drained from a 400g tin of chickpeas or beans
- 3/4 cup unsweetened plant milk
- 1 cup coconut sugar (or castor sugar)
- 1/2 cup grapeseed oil (or any light flavoured vegetable oil)
- 1/4 cup coconut yoghurt
- 2 tsp vanilla
- 1 1/2 tsp coconut extract
- 1 tbsp apple cider vinegar
- 1/2 cup chickpea (besan) flour
- 1/2 cup desiccated coconut
- 1/2 cup buckwheat flour
- 1/2 cup almond meal
- 3/4 cup plain flour (GF or not)
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- pinch of salt
- 3/4 cup chilled vegan butter
- 1/2 cup vegan cream cheese (e.g. tofutti)
- 2 tsp vanilla
- 1/2 tsp coconut extract
- pinch salt
- 5 cups icing sugar, sifted if needed
- shredded coconut, toasted
- Pre-heat your oven to 180C on a slow setting preferably over fan forced.
- Take a large bowl and add all your wet ingredients (yes, the coconut sugar is meant to be mixed with the wet ingredients). Whisk until smooth.
- Sift in all the dry ingredients and whisk again from the centre outwards to gently combine everything. Once smooth, check for lumps, pressing any out with the back of a spoon.
- Grease and line 2 x 20cm/8inch cake tins and divide the batter between them. Smooth over and bake the pre-heated oven for approx. 45 minutes, or until springy to touch and a skewer inserted comes out clean. Set aside to cool.
- Meanwhile, make your icing by adding all the icing ingredients in a bowl (starting with 2 cups of the icing sugar) and mixing to combine with electric beaters, adding more icing sugar in cup-sized increments. Chill until needed.
- When the cakes are cool, ice them up with the frosting and decorate with toasted shredded coconut. Amen to that!