Vegan, Gluten-Free, No Refined Sugar Coconut Cake
What? A healthy Coconut Cake Recipe? You bet! This cake is clean with ingredients that you will love.
A treat now and again does not have to be guilty or full of ingredients that are detrimental to your health. Since I am focused on my wellness and making sure my immune system stays strong, I like to make healthy treats that I can enjoy at home. This way I know exactly what is in each bite.
I am a big fan of coconut cake. The coconut flour, small amount of coconut sugar, grated coconut shreds, coconut manna (or coconut butter) and coconut oil included in this recipe really lend so much coconutty goodness to this coconut cake recipe.
Coconut offers us many health benefits. So you can have your coconut cake and eat it too! Check out this article from WebMD touting some of the health benefits you can enjoy when you consume coconut.
I not only enjoy eating coconut and cooking with coconut oil, I also use coconut oil on my skin as a moisturizer. A little goes a long way and I love how nourishing it is!
The icing for this coconut cake recipe is also amazing. It is thick and creamy and meets all of my criteria for a healthier treat that is full of nutrition!
Ingredients Needed to Make this Coconut Cake Recipe
1 ½ cups gluten free baking flour
1 cup coconut flour
½ cup almond meal or pulp
1/2 cup coconut sugar
1/2 cup agave nectar
2 teaspoons baking soda
1 teaspoon baking powder
1 flax or chia egg (1 TBS ground flax/chia mixed with 3 TBS water)
1 teaspoon salt
½ cup coconut oil, melted
2 cups non-dairy milk
1 tablespoons vanilla extract
2 tablespoons vinegar
1 cups grated coconut
1 cup chopped walnuts
Directions for Making This Coconut Cake Recipe
Start by heating your oven to 350°F.
Grease two 8-inch round or square cake pans with coconut oil to prevent cakes from sticking.
In a large bowl, whisk together the flours, coconut sugar, baking soda, baking powder and salt.
Add the melted coconut oil, non-dairy milk, vanilla extract, flax or chia egg and agave.
Mix until the batter is smooth.
Stir in grated coconut and walnuts.
The batter tends to be a thicker batter so when you have it mixed, divide it evenly into the cake pans and smooth out the batter before putting the cakes into the oven.
Bake for approximately 30 minutes, until the cake begins to pull away from the sides or test with a toothpick inserted in the center. If it pulls out clean, it is done baking.
Let the cakes sit to cool for ten to fifteen minutes before carefully removing the from their pans and letting them cool.
In the meantime you can make the icing.
Ingredients Needed for Cake Icing
1 cup cashews
1 cup coconut milk kept in fridge overnight
2 TBS coconut oil, melted
1/4 cup agave nectar
1 tbs lemon juice
1 tbs pure vanilla extract
Pinch of Himilayan sea salt
1/2 cup coconut manna
1 tbs soy lecithin
1/4 cup grated coconut to sprinkle on top of iced cake.
Directions For Making Coconut Cake Icing
Blend all ingredients except for lecithin and grated coconut in a high speed blender
Once smooth blend in the lecithin until smooth again
Refrigerate for an hour to let it firm up a bit
Keep refrigerated until ready to use
Once you ice your coconut cake, sprinkle grated coconut on top!
For more delicious, vegan, gluten-free recipes, check out the recipes page on HealthTastesGood.com.