Vegan White Cake with Coconut Cream Frosting by Rana Cooks

Vegan White Cake with Coconut Cream Frosting by Rana Cooks

 

You won’t believe this fluffy cake does not have any eggs or milk. Matched with this creamy vanilla frosting, it offers a heavenly sweet celebration for any occasion, and definitely a sweet way to start of a bright new year with hope and love.

Ingredients:

  • 1/2 Aquafaba (water from a chickpea can or from boiling chickpeas, drained & cooled)
  • 1 1/4 cup almond milk (eqomil)
  • 2 tbsp apple cider vinegar (le pre)
  • 1/2 cup coconut oil, room temperature not melted (biopret)
  • 1/3 cup mild tasting olive oil or avocado oil
  • 1 1/2 cups monk fruit sugar (nabat)
  • 1 tbsp vanilla extract
  • 3 cups all purpose flour (ayem zamen)
  • 1 tbsp baking powder
  • 1/2 tsp salt
For the frosting:
  • 2 cans coconut milk, let set in the fridge overnight (Biopret)
  • 3-4 tbsp monk fruit sugar, ground into powder
  • 1 tsp vanilla extract

 

  • Preheat the oven to 170 degrees Celsius and prepare 2 round 18cm cake pans by lining the bottom with parchment paper and spraying well with oil.
  • Prepare the aquafaba: Pour the liquid from a can of chickpeas Or from boiling chickpeas through a sieve and into a small-medium bowl. Whisk well for a minute, until foamy and light. We will need 1/2 cup of this foam. It acts similar to acts and leaves no aftertaste in the cake
  • Prepare Vegan Buttermilk: Combine the milk and apple cider vinegar. Mix & set aside.
  • Using an electric hand mixer or stand mixer with a paddle attachment, cream together the coconut oil, olive oil and sugar until creamy and well combined.
  • Add in 1/2 cup of the aquafaba, along with the vanilla extract. Beat until well combined.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Using the mixer on low speed, alternate adding the flour mixture and milk, mixing until just combined after each time, without over mixing.
  • Pour the cake batter evenly into the prepared pans, and bake for around 25-30 minutes until a toothpick comes out clean. Avoid over baking.
  • Let cakes slightly cool down in the pan, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting.
  • For the frosting: scoop out the cream that has separated on the top of the coconut milk cans into a bowl. Place sugar in a grinder and grind into a powder. Mix 2-3
  • Add 2-3 Tbsp of the sugar along with the vanilla over the cream and fold. If there are lumps, beat with a hand mixer for a minute until smooth. Chill until it’s time to frost.

 ENJOY!

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