With Thanksgiving around the corner, I decided to post something non-traditional! That’s right… how about Vegan Coconut Creme Cake? It’s one of my family’s FAVORITES!
INGREDIENTS: (I use organic ingredients whenever possible)
- 1 cup (2 sticks) Earth Balance, at room temperature
- 2 cups sugar
- 2 cups coconut milk (1 can)
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut flavoring/extract
- 3 cups baking flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 cups powdered sugar (Trader Joe’s brand)
- ⅓ Earth Balance or coconut oil (Trader Joe’s carries coconut oil)
- ¼ cup almond milk or coconut milk
- ½ cup flaked, sweetened coconut for topping and the sides
- 1/2 cup raspberries for garnish (optional)
LET’S GET BAKING!
Directions: Heat oven to 350 degrees. Grease and flour two (or three) 9-inch cake pans (I use three pans).
Using an electric mixer, cream together margarine, sugar, coconut milk, vinegar, vanilla, and coconut. Cream well for 6 to 8 minutes. In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.
Cool completely. While cooking, make the frosting. Once the cake is cooled, fill and spread cake layers with frosting and garnish sides and top with coconut. Sometimes I toast some of the coconut for the top. You can also garnish the top with raspberries.
Note: To prevent the cake from shifting as you stack it, you can use toothpicks, but make sure you remove them when slicing and serving!!!!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: