This is how you do a #TAFEverydayCake! Light, moist, and melt-in-the-mouth, this vegan coconut tea cake has a deliciously delicate crumb that douses you in nutty flavors!
Life is quite simple for me. I just know that coconut brings a wonderfully authentic taste to sweet goodies, so I use it copiously. I’ve created scones with its flour. I’ve baked muffins with its powder. And I’ve whipped up burfis, ladoos and pedas with the desiccated version.
The only delicacy I haven’t used it in is a cake. With winters about to say adios (or I dearly hope so), I wanted to make the most of my tea-time, which led to the idea of a coconut tea cake.
This gloriously golden vegan cake topped with a lovely mildly sweet glaze and toasted shredded coconut has precisely the right amount of moisture and all of the coconutty goodness you’ll ever want. Trust me.
How to Bake the Vegan Coconut Tea Cake?
Some say a tea cake minus eggs, butter, and refined-sugar is a tall order. But this quick recipe bakes a cake with a very satisfying savor and texture that rivals any you’ve eaten before. Plus, it is easy-peasy.
First, the dry ingredients…
In a bowl whisk flour, salt, baking powder and soda, salt and sugar. Because I love tea cakes with a not too sweet touch, I used raw unrefined sugar. For the flour, I used part whole wheat and part amaranth. I wasn’t feeling very confident about going the full hog with amaranth flour, so played safe.
Next, the wet ingredients…
In a separate bowl, add almond milk, vinegar, coconut oil (to give the cake an extra coconut-ty punch) and extract of vanilla (oh, the aroma). By the way, the creamy and healthy almond milk is entirely homemade. Intrigued, right? Here’s the recipe for it.
Finally, mix them together…
In go the wet ingredients into the dry to create a thick, rich batter. The final step is to fold in roughly chopped cashews (that’s my awesome sauce for this cake) along with shredded coconuts and then it’s bake time!
Some Notes to Keep in Mind While Baking Tea Cake
My version of the recipe is dairy-free, hence the almond milk; nevertheless, you can use any milk you fancy. Just keep it plant-based if you want the tea cake to be vegan.
A Tasha’s inside tip is to use coconut milk if you want to infuse every crumb of the cake with a nutty piquancy.
How to Serve the Vegan Coconut Tea Cake?
Barely out of the oven, the cake has a mildly crunchy, chewy crust thing happening with tender and irresistible inner layers. You can’t help but sneak in a tiny bite right then.
If you always have hangry children at home, like me, the cake is an excellent tiffin snack, as is. But I would highly recommend dressing it up with some glaze. After it, you’ll honestly won’t be satisfied with one slice.
To make the glaze…
Quickly blend some coconut milk and icing sugar and then drizzle it with a spoon on the cake. Again, you can use any milk your palate loves. Coconut milk in the glaze gives that extra burst of flavor.
The very last step is to sprinkle some toasted shredded coconuts on the glaze to give each slice a beautiful crunch. The cake has a subtle play on textures and a bouquet of flavors that’s not overpowering and gorgeously gratifying.
FYI, the dressed-up version of the vegan coconut tea cake is a perfect and oh, so soft dessert. Serve it after dinner or enjoy it with a spot of tea. Guess which option I choose?
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!
Vegan Coconut Tea Cake
- 1 cup Wholewheat flour
- 1/2 cup Amaranth flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Raw sugar
- 1 cup Almond milk You can use any milk of your choice
- 1 tbsp Vinegar
- 1/2 cup Coconut oil, melted
- 2 tsp vanilla extract
- 1/2 cup Dried shredded coconut
- 1/3 cup Roughly chopped Cashewnuts
Glaze ( optional)
- 1 - 2 tbsp Coconut milk
- 3-4 tbsp icing sugar
- 4 tbsp Dried shredded coconut, toasted
- Preheat your oven to 180C. Grease an 8"* 4" pan very well.
- In a small bowl, combine the almond milk and vinegar. Set aside for a few minutes.
- In a large bowl, sift together the wholewheat flour, amaranth flour, baking powder, baking soda, and salt.
- Stir in the raw sugar.
- In another bowl, whisk together the milk and vinegar mixture, oil and vanilla extract.
- Pour over the dry ingredients. Mix gently.
- Fold in the cashew bits and shredded coconut.
- Pour the batter into the prepared pan and bake for 40-50 minutes or until a skewer inserted in the center comes out clean.
- If the cake is browning very quickly, cover loosely with a piece of foil.
- Let the cake cool in the pan for 10 minutes before turning it out on a cooling rack.
- Let the cake cool completely before pouring over the glaze. Sprinkle the toasted shredded coconut immediately. Wait for 10 minutes for the glaze to set. Enjoy!
- In a small bowl, whisk together the coconut milk and icing sugar to make a thick, smooth glaze.
Toasted Shredded Coconut
- Heat a frypan, add the shredded coconut and toast until light golden in colour, over low heat. This can burn fairly quickly so keep stirring continuously. Cool and sprinkle over the glazed cake.