The rainy, cooler weather is upon us which is making us want to bake all day long! We've stumbled upon this bangin' vegan & refined sugar free recipe and couldn't wait to get started. Ready, Set, Cook!
- 2 cups self-raising flour (you may use gluten-free flour here if needed)
- 1 cup coconut sugar
- 1 cup of almond milk
- 1/2 cup of coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 400ml of coconut cream (refrigerated overnight) – be careful not to overturn the packaging, as you will have to drain the clear liquid first
- Half a sachet of MyMaha’s The Essential Greens (THEG)
- 3-4 tbs of rice malt syrup, to taste
Preheat oven to 180 degrees celsius and grease two 8″ round baking tins
In a large bowl, combine coconut sugar, coconut oil and vanilla extract till creamy.
Then add the rest of the cake ingredients and mix till smooth.
Pour the cake batter equally into two baking tins and place in the oven.
Bake for about 30 minutes or until thoroughly cooked, check with a skewer to see if it’s completely cooked.
Remove from the oven and allow the cake to cool. Remove from the tin.
While waiting for the cake to be cooked, beat the coconut cream on medium for 2 minutes or beat vigorously by hand for 5 minutes. Add THEG and rice malt, and continue beating until completely smooth then place it back in the refrigerator. (If it doesn’t form nicely into a frosting, feel free to add 1 teaspoon of arrowroot starch and continue beating. Add more if necessary.)
Make sure the layers are as uniformed and smooth as possible. You may have to trim the layers as they may have risen differently.
Place the one layer onto a cake board/plate, then add about 1/2 inch of THEG frosting on the layer of cake.
Place the other layer on top and cover the entire cake surface with THEG frosting.
Voila! It’s time to eat. Serve immediately or refrigerate before serving.
Recipe thanks to MyMaha