Ingredients
Scale
THE CAKE
- 250 g all purpose flour
- 100 g 00 plain pastry flour
- 50 g coconut flour
- 135 g caster sugar
- 2 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 240 ml soy milk + 2 tbs white vinegar (mixed together to ‘activate’ the milk)
- 240 ml vegetable oil
- 440 ml coconut cream
- 1 tsp coconut flavouring
- 1 tbs vanilla bean paste
THE DRIP ICING
- 100 g vegan white chocolate
- 70 g coconut cream
- vegan pink food colouring
THE SYRUP
- 60 mls water
- 75 g caster sugar
- 2 tbs fresh lemon juice
Instructions
- Preheat oven to 160C/320F, grease and flour an 10IN bundt cake tin. Set your oven rack in the middle position. Make sure to let your oven heat up to the exact temp.
- In a large mixing bowl sieve all flours, sugar, baking soda, baking powder and salt together. Mix them together well.
- In another small bowl mix milk/vinegar, vanilla, coconut cream, oil, coconut flavour until well combined.
- Using a whisk slowly stir the liquid into the flour until just combined. Don’t worry if it’s a little lumpy as long as it’s all the same consistency.
- Pour mixture into tin to 3/4 full. Gently tap on the bench to release any air bubbles. Depending on the size of your tin you may have a little batter left over. Don’t overfill because it needs to rise.
- Bake in oven for 70-80 mins until a skewer comes out clean when poked into the deepest part of the cake.
- Allow to cool for 20 mins before turning onto a cooling rack.
- Tip: I use a silicone bundt cake tin as it releases the cake easier. If you use this make sure to place it on a tray in the oven so it’s on a flat surface.
- TO MAKE SYRUP
Mix sugar, water and lemon juice together in a small pot. Bring to boil and remove from stove. - Brush over cooled cake with a pastry brush.
- TO MAKE GLAZE ICING
Place almost all chopped chocolate in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water - Stir constantly until melted, making sure not to heat chocolate above 31C-32C / 88F-90F
- Take off heat and stir in extra chocolate until melted then stir in room temp coconut cream (if it’s cold it will set the drip)
- Add to piping bag (or however you like to drip your icing) and drip over the top of your cake
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Birthday, Cake, High Tea, Summer
Keywords: coconut, dairy free, egg free, vegan, vegan baking, vegan cake, video
