Sometimes you just have to bake for no other reason
than you just feel like it.
Sometimes you just have to get fancy and creative for no one
other than yourself.
It’s ok to do these things, but it’s better when you have some one
to share them with.
That’s a large part of why we make time to create food, after all.
Coconut Cream Cakevegan, gluten-free, soy-free, corn-free, nut-free, refined sugar-free*
1/2 cup virgin coconut oil
1 cup canned unsweetened coconut milk
2/3 cup maple syrup
1/3 cup coconut palm sugar
1-1/2 tsp pure gf vanilla extract
2-1/2 cups brown rice flour
1-1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
1 cup vegan, soy-free margarine
1 cups organic powdered sugar
1 tsp pure gf vanilla extract
1 cup unsweetened desiccated coconut
FOR CAKE: Preheat oven to 350 degrees and grease a 8-inch square pan (will also work with 8-inch round). Set aside.
In a large mixing bowl, melt the coconut oil. Whisk in coconut milk, maple syrup, coconut suga, and vanilla. In a medium bowl, sift together flour, baking soda, and salt. Gradually whisk dry ingredients into to the wet just until combined.
Scrape batter into prepared pan and bake 50 minutes, or until golden and a skewer inserted in the center comes out clean. Cool to room temperature in the pan.
FOR FROSTING: Whip together margarine, powdered sugar, and vanilla until thick and creamy. Add coconut and beat to combine.
Frost cake layer however you like! I cut my later in half, used 1/3 of the frosting to sandwich the halves together, and the remaining frosting to cover the top and sides.
Store in the fridge until ready to serve. Keep leftovers in an airtight container in the fridge.
Yield: 1 cake layer and ~2 cups frosting (serves 10-12)
*frosting is not free of refined sugar