What can be better when the cake is not only delicious but also useful? I ‘m talking about vegan coconut cake. In the article you will find an easy recipe for this pie.
In pie are using coconut oil, gluten-free coconut flour, coconut milk and crispy coconut chips. The lush cream resembles a refined version of the “Bounty” chocolate filling, and so that the pie is not too sweet, the base is made of oat flakes.
Energy value per portion:
1239 calories
carbohydrates – 79,7 g
fats – 94,1 g
proteins – 26,9 g
Ingredients for coconut vegan cake:
- Oat flakes – 1 glass
- Almond – 1 glass
- Coconut oil – 5 tablespoons
- Salt – 1 pinch
- Coconut flour – 120 g
- Corn starch – 3 tablespoons
- Coconut milk – 600 ml
- Vanilla – 1 teaspoon
- Coconut flakes – ½ glass
- Coconut chips – 6 teaspoons
- Coconut sugar – 150 g (can be replaced by agave syrup)
Cooking process:
Step 1. Heat the oven to 338 °F, lay in the form parchment for baking.
Step 2. Melt coconut oil, mix in blender with oat flakes, almonds, salt and half of the specified amount of coconut sugar.
Step 3. Distribute this mass into form and bake until golden, about 20 minutes.
Step 4. Mix the other ingredients except coconut chips and cook on medium heat for a few minutes, constantly stirring, then reduce the fire and cook for another 5 minutes.
Step 5. Pour the ready mass into the form on the baked base, sprinkle with coconut chips and get in the fridge until the cream is completely cooled and thickened.
Enjoy the ready coconut cake. It’s very tasty!
In the video below you can watch another interesting recipe for vegan coconut cake:
