Citrus Coconut Vegan Cake
Ingredients
The Cake
-
1 ⅔
cup
gluten free multipurpose flour mix
-
1 ½
teaspoon
baking soda
-
2
teaspoon
lime juice
-
½
cup
shredded unsweetened coconut
-
¼
teaspoon
salt
-
1
cup
xylitol baking sugar or cane sugar
-
1
cup
water
-
¼
cup
agave nectar
-
1
teaspoon
pure vanilla extract
-
½ – 1
teaspoon
lemon extract
-
¼
cup
melted coconut oil
The Frosting
-
1
can
coconut cream
-
¼
cup
shredded unsweetened coconut
-
1
teaspoon
pure vanilla extract
-
¼
cup
powdered sugar (optional)
-
½
tablespoon
lime zest
Instructions
- Chill coconut cream cans in the fridge for 24 hours before use.
- Preheat the oven to 350°F and grease a cake pan or 8x8 baking dish.
- Mix dry ingredients (flour, baking soda, sugar, salt) in one bowl.
- In another bowl, mix wet ingredients (water, agave nectar, coconut oil, lime juice, and extracts).
- Combine wet and dry ingredients gently, then fold in shredded coconut.
- Pour batter into the greased pan and bake for 35-45 minutes, checking for doneness with a toothpick.
- Let the cake cool completely before frosting.
- For the frosting, beat the chilled coconut cream with sugar and vanilla until fluffy, then mix in shredded coconut.
- Frost the cooled cake and add lime zest on top if desired.
Nutrition Facts (estimated)
Servings
9 slices
Calories
252
Total fat
20g
Total carbohydrates
40.8g
Total protein
2.4g
Sodium
219.5mg
Cholesterol
0mg
You might also like