Gluten-free coconut cake with vegan coconut frosting
There is nothing better than a slice of a gluten-free coconut cake with vegan coconut frosting. The combination of a coconut cake batter and creamy coconut frosting is just irresistable.
Ingredients
- 1 banana
- 1 cup soy milk
- Juice of half of lemon
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 cup gluten-free oat flour
- 1/2 cup cassava flour
- 2 tsp baking powder
- 1/3 tsp baking soda
Vegan coconut frosting
- 1/2 cup vegan margarine *room temperature
- 1/3 cup powdered sugar
- 2 cans coconut milk
- 1/2 cup shredded coconut
Instructions
- In a large bowl mash a banana using a fork. Then add soy milk, lemon juice, sugar, and vanilla. Combine and add oat flour, cassava flour, baking powder, and baking soda.
- Create a smooth dough. It should be similar to a pancake batter, maybe a little thicker.
- Pour the dough onto a baking sheet lined with baking paper and bake at 400F (200°C) for about 30 minutes.
- When the cake is baked, cool it down, and in the meanwhile let's prepare the coconut frosting.
- In a blender add shredded coconut and blend it into a flour-like consistency.
- In a large bowl whisk margarine with sugar until creamy and fluffy. Add coconut cream and blended coconut. Whisk with a hand mixer until combined.
- When the cake has cooled down, it is ready to assemble with the frosting.
- Cut the cake vertically into 3 long strips. Spread the coconut cream onto the first layer and add the second layer of cake. Then add a layer of coconut frosting and the last layer of the cake. Cover the cake with the frosting and extra shredded coconut.
- Put the cake into the fridge for about 1 hour before serving. Enjoy!