Its grace is in its simplicity. A hefty but absolutely buttery pound cake with a distinct tang and richness from the cream cheese. The crumb is incredibly even, imparting a silky-smooth texture that dissolves in the mouth.
3/4cup ( 135 gms) Raw sugarYou can use regular white sugar
1 1/4cup ( 310 ml)Light coconut milkYou can use any milk of your choice
1.5tbspApple cider vinegar
1/2cup ( 100 gms)Cream cheese, room temperature
1/3cup ( 80 gms)Coconut oil, slightly chilled, not meltedYou can use butter at room temperature
1.5tspVanilla bean paste / Vanilla extract
Cream Cheese Frosting
1/4cupCream cheese, softened
1/4cupIcing sugar
1/2tspVanilla bean paste / Vanilla extract
1-2tspMilkOptional
Instructions
Preheat your oven to 180C. Grease your bundt pan very very well. You can also use an 8" or 9" round cake tin.
In a small bowl, mix the coconut milk and apple cider vinegar. Set aside for a few moments.
While the milk curdles, sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
Whisk in the raw sugar.
In another bowl, using an electric beater, cream coconut oil and cream cheese till light and fluffy. This will take 2-3 minutes.
Add in the curdled milk along with vanilla bean paste.
Add the dry ingredients to it to form a thick, smooth batter.
Pour the batter into the prepared Bundt pan and bake at 180 C for 30-35 minutes or until a skewer inserted in the thickest part of the cake comes out clean.
Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack.
Cream Cheese Glaze ( optional)
Whisk together the cream cheese until fluffy. Add the icing sugar and vanilla bean paste ( or vanilla extract) to make a thick glaze. You may need to add a teaspoon or so of milk.
Refrigerate this for 5-10 minutes and then spoon over the cooled cake. Let it set for a few minutes.
Add some sprinkles and edible flowers if you wish and serve. Enjoy!