This cake is both the most decadent and the most nutritionally detrimental item I have ever made before. I should make a warning that you should only ever make it for special occasions because otherwise you might explode from eating all of the junk in here. It really is sinfully good, though.
I created this recipe impulsively while entertaining the possibility of making my own wedding cake someday. For the last year or so of our relationship, Mitch and I have planned to have a wedding on the same day that we first confessed our love for one another: November 8th. As time marches on, we lean more and more toward November 8th of next year but sometimes I get this devilish little spark of spontaneity, and I came up to him shortly before this cake was baked to ask him if we could just get married this November. As in we only have 8 weeks to plan and budget. I thought that the breaking point for our budget would be the cake, so if I made it myself we would clearly be fine.
I was wrong. And even though Mitch probably knew it from the moment I suggested the speedy marriage, he let me dance around and make the cake and fall in love with it before I had the chance to think about everything else that would need to go into a wedding other than a cake, and the truth overcame me. But it wasn’t scary to realize that I couldn’t pull off a wedding so quickly. In fact, it was kind of exciting to think that we still had a year to make decisions and unfold our dream wedding together without stressful haste. As much as I like to spontaneously jump into big life decisions, I also like to realize afterwards that I need more time to organize and create. Because I like to plan too. And now I have a year to decide on every single facet of the wedding other than the wedding cake, so I’m glad we got that knocked out of the way.
When I eat it, though, I still picture a beautiful, elegant, luxurious fall wedding that we will have some day, and that makes me very happy. Because yes, I am one of those types who dreams about weddings and children and a big, beautiful white house with a wrap-around porch and vibrantly green acreage and delicious vegan coconut cake to eat all day long.
- ♥ 1.5 cups almond milk
- ♥ 2 tablespoons apple cider vinegar
- ♥ 3 cups flour of choice (all-purpose used with success)
- ♥ 1 cup coconut shreds
- ♥ 1 cup coconut sugar
- ♥ 1/2 cup stevia
- ♥ 2 teaspoons baking powder
- ♥ 1 teaspoon baking soda
- ♥ 1/2 teaspoon salt
- ♥ 1 cup coconut milk
- ♥ 2/3 cup softened coconut oil
- ♥ 1/3 cup apple sauce
- ♥ 2 tablespoons lemon juice
- ♥ 1 tablespoon vanilla extract
- ♥ 1 teaspoon almond extract
- ♥ 3 cups cream cheese frosting of choice (I suggest Minimalist Baker’s vegan cream cheese frosting.)
- ♥ 1.5 cups coconut shreds
- Preheat oven to 350 degrees.
- Mix almond milk with apple cider vinegar to form a buttermilk and let sit in a medium mixing bowl while preparing the dry ingredients.
- Mix together the flour, coconut shreds, coconut sugar, stevia, baking powder, baking soda, and salt in a large mixing bowl.
- In the medium bowl, add in the coconut milk, softened coconut oil, apple sauce, lemon juice, vanilla extract, and almond extract until very well combined.
- Slowly pour the liquid ingredients into the large bowl with the dry ingredients, and mix until batter is well formed.
- Pour batter into two greased (I used olive oil) 8-inch cake pans evenly.
- Bake the two halves together in the oven for 30-35 minutes or until a toothpick comes out of the middle clean.
- Let them cook for about 30 minutes and then frost them up! Begin with one half, and then plop the second half on top and frost the cake completely.
- Coat the exterior frosting with a layer of coconut shreds. Put a thin layer, just enough to stick to the frosting.
- Eat up! Take a quick picture and show me your masterpiece on Instagram, Pinterest, Facebook, or Twitter.
Yields: 1 8-inch round by 5-inch tall cake
Fat: 32.7 g
Saturated Fat: 21.7 g
Trans Fat: 0 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 2.3 g
Cholesterol: 0 mg
Sodium: 391 mg
Potassium: 45 mg
Carbohydrate: 67 g
Fiber: 3.3 g
Sugar: 39.2 g
Protein: 5.7 g