Vegan Coconut Cake
Servings: 12 people
SPONGE CAKE
- 2¼ cups (330 grams) all-purpose flour
- 1 cup (150 grams) whole-wheat flour
- 4 teaspoons (20 grams) baking powder
- 1⅔ cups (400 grams) non-dairy milk any
- 1¼ cups (250 grams) sugar
- ¼ cups (60 grams) olive oil or canola oil
- 1 tablespoon (1 tablespoon) vanilla extract
CUSTARD
- 2 cups (480 grams) non-dairy milk any
- 1 cup (240 grams) coconut milk
- ¾ cup (75 grams) cornstarch
- ½ cup (100 grams) sugar
- 1 teaspoon (1 teaspoon) vanilla extract
TOPPING
- ½ cup (40 grams) shredded coconut
- 1 cup (250 grams) vegan whipping cream
SYRUP
- ¾ cup (180 grams) water
- ½ cup (100 grams) sugar
- 1 teaspoon (1 teaspoon) vanilla extract
MAKE THE BASE
- Preheat the oven to 350°F (180°C).To a large bowl, add 1⅔ cups non-dairy milk, 1¼ cups sugar, ¼ cups olive oil, and 1 tablespoon vanilla extract.Stir until the sugar is dissolved.
- Sift 2¼ cups all-purpose flour 1 cup whole-wheat flour and 4 teaspoons baking powder in the same bowl.
- With a spatula, incorporate the flour and the liquids together trying to break the lump. Do not over-mix. It should only take you 1 to 2 minutes.
- Line your cake pan with parchment paper (bottom and sides) or grease it well with oil and dust it with flour. Pour cake batter into cake pan.
- Bake for 50 minutes at 350°F (180°C). Check with a toothpick if it's cooked inside. The toothpick should come out mostly dry.
- Let cool down on a cooling rack before taking it out of the form and cutting it into 3 equal layers.Use a serrated knife/bread knife to cut the cake.
MAKE THE CUSTARD
- In a saucepan off the heat, whisk together 2 cups non-dairy milk, 1 cup coconut milk, ¾ cup cornstarch, ½ cup sugar, and 1 teaspoon vanilla extract.Break all lumps.
- Cook on medium heat while whisking until thick (about 5 minutes).Let cool down for 20 minutes stirring occasionally.
SYRUP
- Dissolve ¾ cup water, ½ cup sugar, and 1 teaspoon vanilla extract in a small container. Set aside.
ASSEMBLE THE CAKE
- Place the base layer of the sponge cake onto a serving platter and brush it with ⅓ of the syrup.
- Cover it with about ½ of the custard.
- Put the middle layer of sponge cake on top of the custard, applying some pressure to fix it in place.Brush ⅓ of the syrup on top, and cover with another layer of custard.
- Cover with the last disc of sponge cake, flipped upside down.With a spatula, level off the custard coming out on the side of the cake.
- Brush the top layer with the remaining syrup, then cover the whole cake with 1 cup vegan whipping cream.
- Apply ½ cup shredded coconut.
- Store in the refrigerator or eat straight away.
Nutrition information is an estimate for 1 slice of vegan coconut cake out of 12 slices.
