Sift the flour, sugar, baking soda, and salt in a bowl and whisk to combine. 40 g / ~1 dl almond flour. Saved by Mallery Gould We ran some tasty tests and have found our favourite, easiest recipe. Poke the cake all over with a fork and pour the mixture over the cake. And then the frosting has a bit of naughty coconut flavor via a quarter cup... Read more Vegan Coconut Cake with Coconut Rum Frosting 130 g / ~2 dl light gluten-free flour mix I'm using one with a mix of rice flour, buckwheat flour, corn flour (non GMO) and psyllium. And it was deliciously, perfectly, moist. Substitute gluten-free baking flour to make a gluten-free vegan coconut cake. Moist and creamy vegan coconut cake with a coconutty sweet potato frosting which reminds of Raffaello! Your are back. Cheesy Broccoli Rice Casserole (Dump-and-Bake), Buffalo Chicken Burgers with Spicy Blue Cheese Celery Slaw. Probably as a result of the added coconut, it’s not a super light and fluffy cake, not like you get with our vegan vanilla cake, or our vegan lemon cake, but what you lose in light and fluffy you gain in delicious coconutty texture and flavor. Normally when I make this type of glaze for Caribbean Rum cake, I use a dark rum… which isn’t very sweet. The recipe is dairy-free, eggless, gluten-free, oil-free, refined sugar-free, nut-free, and furthermore easy to make. Add the remaining ingredients and beat until smooth. Let sit for 30 minutes before cutting. 1,5 tsp baking powder. was silly! With a spoon, slowly spoon the glaze all around the top of the cake – do this slowly so that the rum glaze has time to soak in. So I hope you will love this vegan coconut cake! Password. Click on "Watch later" to put videos here. But coconut rum, like my favorite Malibu, does have a lot of sweetness to it – so I feel you don’t need as much sugar.). 1. Remove the cake from the oven and allow it to cool for 5-10 minutes. 5. Bake for 1 hour until … So it’s sort of dense and fluffy, if that can possibly make sense! Combine the flour, sugar, baking powder, salt, vegan margarine and 3 tablespoons of oil in a large bowl until well mixed. But it has more density than the other cakes mentioned above because of all the added coconut. Feb 10, 2019 - Fabulous two layered vegan coconut cake topped with a coconut rum frosting. The great thing about this vegan banana cake is I was able to use relatively little oil. and to stay updated with all our latest recipes posted to the blog! (My cake took about 38 minutes, on the convection setting.) Excited to make some minis for valentines <3. 3. For this recipe, you can use regular all-purpose flour… but if you can get it, White Lily flour (a Southern USA staple) is a great ingredient to make the texture of this cake fluffy and moist! The moistness comes from those bananas, the coconut oil, some homemade vegan buttermilk and the addition of some applesauce to the recipe. 0,5 tsp salt. Continue to simmer, while stirring, until slightly thickened. sugar, salt, coconut milk, and coconut oil in a saucepan until bubbly and sugar https://www.theflamingvegan.com/view-post/Vegan-Rum-Cake-for-the-Holidays Coconut Cream Birthday Cake… Pour half of the egg/milk mixture into the bowl with the butter/sugar then add half of the flour. Save my name, email, and website in this browser for the next time I comment. Unfortunately, they don’t sell White Lily flour here in California… so I usually buy it online. The dessicated coconut bakes into the cake but in the same way that if you added crushed walnuts to a carrot cake they would add delicious crunch to the cake, this adds a crunchy coconut texture and flavor to each bite. So then I stopped trying to compensate for it and used enough coconut oil and coconut milk to create enough moisture for my cake not to come out like a dry brick and then the beauty happened! The batter should be thick but pour-able. (Use the unsweetened coconut milk that comes in a carton for drinking, not the heavier kind that is canned meant for cooking.) It has heaps of coconut flavor as well as texture from two cups of dessicated coconut in the cake batter. Vegan Coconut Rum Cake (no eggs, no dairy) Adventures in Mika's Kitchen. 0,5 tsp vanilla bean powder. Awesome recipe! In a separate bowl, combine the vegetable oil, vinegar, coconut extract, and hot coconut milk. It's moist, packed with coconut flavor and super easy to make! While the cake cools, prepare the rum glaze. Preheat oven to 350 degrees, prepare bundt pan by spraying with non-stick baking spray (I use Pam for baking spray). It's moist, packed with coconut flavor and super easy to make! But don’t be put off, it works. Yay. Combine the wet ingredients with the dry, mix until just combined (do not overmix). To make the rum spiked whipped cream: In a medium bowl, whip together the coconut milk, rum … Add a tablespoon or two of rum to the batter to make coconut rum cake. And while it may not be super light and fluffy it’s definitely not overly dense either, I think you can see that from the photos. In a separate bowl add the gluten free flour, shredded coconut, baking powder, coconut milk powder and tapioca starch and set aside In another bowl crack the eggs and pour the coconut milk, rum essence and vanilla into the same bowl. Just soaking in rum! Mar 16, 2019 - Fabulous two layered vegan coconut cake topped with a coconut rum frosting. I hope to see more of your posts. Oil a 9-inch, spring-form pan. Lost Password? Pistachio Pudding Cake (Moist Pudding Cake Recipe made with Boxed Cake Mix), Chocolate Mochi Brownies (made with rice flour – gluten free), Leftover Prime Rib Roast Beef Stew (crock pot or slow cooker recipe), Japanese Cream Pan (Japanese custard filled sweet bread buns), Parmesan Creamed Spinach (Ruth’s Chris Creamed Spinach copycat recipe), Homemade Pineapple Jam (and how to water bath can your jam for longer-term storage), How to make homemade Cannoli shells and filling, The secret to making perfect Flan (Crème Caramel), Homemade Azuki Bean Ice Cream (Sweet Red Bean Ice Cream), How to butcher (trim and cut) a whole beef tenderloin (a.k.a. It is: Keep it covered at room temperature where it will stay deliciously fresh for a few days or covered in the fridge where it will stay fresh for up to a week. So then I realized what I’m sure all you clever people already knew – of course it’s a dry ingredient because it’s like nuts, it’s a dry ingredient until such time as you process it into something like coconut butter, and then it becomes a wet ingredient, but if you don’t process it, it’s a dry ingredient, like putting nuts into a cake. So for once, when the Creative Cooking Crew’s October theme – cooking with spirits – was announced, it was a no brainer decision: I had to recreate my own Caribbean Rum Cake with Coconut. Really missed you and your post. Here are the key ingredients that make this cocktail so exotic and unique: coconut, pineapple and of course rum. You might see a shot of espresso in some recipes, too. So for our vegan rum … Thanks, Amy! And then it’s topped with the most delicious velvety coconut frosting that gets its coconut flavor from coconut rum and just a dash of coconut milk. I will say though that, as you can see above, the batter is still quite dry, and this is because there are two cups of dessicated coconut that go into the batter, so it thickens the batter up a lot. https://www.gretchensveganbakery.com/banana-rum-cake-depression-cake Notify me of follow-up comments by email. 130 g / ~1,5 dl sugar. Thanks so much for sharing. Meanwhile, make the rum glaze. We think that hazelnuts overpower the other flavours in the rum balls, plus we like to keep things simple. Gently heat the sugar, salt, coconut milk, and coconut oil in a saucepan until bubbly and sugar is dissolved. With a small paring knife, lightly poke some holes in the top of the cake (this will allow the cake to absorb the rum glaze). Pre-heat oven to 325 F. Lightly grease a bundt pan. Traditionally, the real recipe from the Cayman Islands is made with Tortuga Rum. https://voolith.com/vegan-coconut-cake-with-coconut-rum-frosting You could toast the coconut flakes … So I was trying to replace some of the wet ingredients thinking that the coconut, being dessicated, would surely (or at least, possibly) break down in some way during the baking process and then leave me with a cake that was too wet. It has heaps of coconut flavor as well as texture from two cups of dessicated coconut in the cake batter. 7. Thanks! Add wet ingredients (flaxseed, vanilla extractt, browning, creamed sugar) and mix well with a hand mixer. Of course that didn’t happen and I had a cake a that was way too dry! Grease and line two round pans with wax paper, and fill the pans with the batters (3/4 full).Put the pans in the centre of the oven. The Cayman Islands is made coconut rum cake vegan Tortuga rum and coconut oil in small. 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