Vegan Coconut Cake

June 12, 2017

Soft, sweet cake that is full of coconut flavor! This vegan coconut cake is healthy, gluten free and naturally sweetened. A single layer cake that’s super easy, but a total crowd pleaser.

1 1/2 c almond flour
1 1/2 c coconut flour
1 c date paste - I use about 16 medjool dates blended with 1 c hot water, then measure out 1 c paste
1 c unsweetened applesauce
1/2 tsp coconut extract
3 c almond milk
1/2 shredded, unsweetened toasted coconut
Optional toppings: coconut whipped cream, Date Lady coconut date caramel, more shredded, toasted coconut - I used a drizzle of coconut milk and shredded toasted coconut!

Preheat the oven to 350 degrees. In a large bowl, combine the almond and coconut flour and stir to combine. Add the date paste, applesauce, coconut extract, and 2 cups of almond milk and stir to combine. Once that is all incorporated, add the final cup of almond milk - I just do this in phases since 3 cups is a lot to stir together all at one time. Fold in the toasted coconut, and mix until everything is combined. Bake the cake for 1 hour. Allow the cake to cool for AT LEAST 1 hour in the pan, and even after that it may be fragile when you turn it out! It's delicate but so, so soft in texture.

Nutritions

Calories
694

Sodium
327mg
13% DV

Fat
19g
29% DV

Protein
23g
46% DV

Carbs
93g
31% DV

Fiber
39g
156% DV