Vegan Coconut Cake
- 2cups (180 g) instant gluten-free oats
- 3/4cup (120 g) almond flour
- 1 1/2cups (130 g) shredded unsweetened coconut ground into flour
- 1cup (150 g) coconut sugar (or use 150 g white sugar)
- 2tsp baking powder
- 1tsp baking soda
- 1/2tsp salt
- 2/3cup (160 g) apple sauce or 160 g peeled zucchini
- 1 1/3cup (320 ml) coconut milk canned
- 4tbsp (80 g) maple syrup or agave syrup
- 1tbsp white vinegar or apple cider vinegar
- 340g (1 medium or 2 small) Japanese sweet potato (*see recipe notes)
- 2/3cup (160 g) coconut butter (*see recipe notes)
- 1/3cup (105 g) maple syrup or agave syrup
- 1/2cup (120 ml) coconut milk canned
- 4tbsp (40 ml) coconut rum or use more coconut milk (*see recipe notes)
- Peel the Japanese sweet potato and chop into 1-inch cubes. Boil in water until fork tender. For this recipe, you will need 340 grams of cooked sweet potato (about 1 medium Japanese sweet potato or two small ones).
- Meanwhile, process the oats and shredded unsweetened coconut in an electric spice/coffee grinder or blender. Then add all dry ingredients into a bowl.
- Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease two 8-inch (20 cm) or 7-inch (18 cm) cake pans (or springforms) and line the bottoms with parchment paper.
- Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients. Whisk until combined.
- Divide the batter between the two cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out almost clean. It can still be a little bit crumbly but shouldn't be wet! If you use just one cake pan the baking time will be much longer (about 50-55 minutes) but I definitely recommend 2 cake pans.
- While the cake is in the oven, you can prepare the frosting. Simply process all frosting ingredients in your blender until completely smooth and creamy.
- Once the cake has cooled completely, frost it and decorate with coconut flakes. Chill in the fridge for about 3 hours before serving. Enjoy!