top of page
Search

Vegan Coconut Cake - Gluten & Sugar Free

Writer's picture: Marisa's Vegan RecipesMarisa's Vegan Recipes

Updated: Jul 14, 2019

I'm so excited to share this cake with you guys!


One of our readers, Emma, asked if I could find her some dairy, soya, gluten and sugar free dessert recipes. Of course I was super excited to figure out some recipes for her!


Dairy, soya and gluten is quite an easy thing for me but sugar free is a bit of a challenge! After a little research I found some really cool ideas!


You are going to get quite a few of these recipes in one go and then I will aim to do 1 recipe a week with these requirements for Emma and everyone else!


My whole family has tested this cake for me but of course my main tester is my daughter. I'm happy to say she couldn't get enough of this cake!


This one is really great because it's so simple and so tasty! And I've shown you some cupcakes as well so that you can have them for snack as well.


You can make 18 cupcakes or 1 large cake!


The frosting was a rather difficult thing to make, it took a lot of research and experimenting to get it right. Joss was a huge help and had several ideas and we finally got it right!

I wanted to cover the whole cake and then cover that in desiccated coconut but I ran out of coconut milk.


Ingredients


60ml Olive Oil

200ml Milk - I use oat but any milk you would like to use will work

Juice from 1 Lemon

8 tbsp Organic Honey

2 tsp Vanilla Essence

150g Ground Almonds

150g Gluten Free Flour

2 heaped tsp Baking Powder (Gluten Free)

¼ tsp Bicarbonate of Soda


Frosting


2 x 400ml Coconut milk - Chilled in the fridge over night

½ Cup Cocoa Powder - Optional


Method


* Preheat the oven to 180C


* Grease 2 pie tins or prepare 18 cupcake cases


* In a large bowl milk the oil, milk, lemon juice, honey, vanilla essence and ground almonds. Mix well.


* Sift in the flour, baking powder and bicarb. Mix till smooth.

You can add some more milk if the mixture it too thick.


* Pour the mix into your tin or cupcake cases.


* Bake for 15 minutes or until you can put a toothpick in and it comes out clean.


* Let cool before adding the frosting.


Frosting;


* Turn the coconut milk tin upside down. This makes the cream and the water separate so it's easy for you to drain the water.


* Drain the water out.


* Place the creamy bit in a large bowl.


* Whisk until thick and stays in place.


* Sift in cocoa powder if you are using it.


* Place in the fridge until ready to use.


* Pipe frosting onto your cakes.


Serve


Enjoy!




Check out some of my other recipes;





8 views0 comments

Recent Posts

See All

Comments


Get in touch! 

Do you have any questions about a recipe? Do you need some help? Do you have any requests for me? 

Get in touch! 

Email; 

marisasveganrecipes@hotmail.com

Mum and Daughter, swings
  • Facebook
  • YouTube
  • Pinterest
  • Instagram
bottom of page