Vegan Coconut Tea Cake
You can use any milk of your choice
Coconut oil, melted
Dried shredded coconut
Roughly chopped Cashewnuts
Glaze ( optional)
1 - 2
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.
Vegan Coconut Tea Cake -
-January 24, 2020