Vegan Coconut Cake with Amaretto Cream
This super soft and moist Vegan Coconut Cake is made from scratch. It is filled with fruity jam and covered in mouthwatering Coconut Amaretto Cream. It is simple to make, yet looks so professional! This cake is perfect for any coconut lovers - yound and old alike! Serve this cake on a casual coffee and cake Sunday, or on special occasions like birthdays. It's dairy free, egg free, and can be made gluten free. Everyone will love it!
Servings: 12 slices
Equipment
- For this recipe you can use two Ø15cm (6inch), or Ø18cm (7inch) pans.
- electric (hand) mixer, mixing bowls, cake turntable, icing spatula
- food processor, or high speed blender to make coconut + hazelnut sprinkle
Ingredients
Cakes
- 225 grams unbleached all-purpose, or gluten free 1:1 flour* (7.9 oz)
- 15 grams coconut flour (1 tbsp)
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 100 grams erythritol, or cane sugar (3.5 oz)
- 85 grams vegan butter, or vegetable oil such as olive or avocado (2.9 oz)
- 75 grams apple sauce (2.6 oz)
- 170 mililiters full fat coconut milk (5.7 fl oz)
- 50 mililiters plant milk eg: almond, soy, oat (1.6 fl oz)
- 1 ½ teaspoon vanilla extract
Coconut and hazelnut sprinkle
- 45 grams coconut chips (1.5 oz)
- 25 grams whole hazelnuts (0.8 oz)
Filling and Amaretto coconut cream
- Jam of choice (I use Raspberry-Marjonberry from Mt. Hope Farms)
- 225 grams canned coconut cream, chilled overnight (7.9 oz)
- 60 grams powdered sugar (2.1 oz)
- 15 mililiters amaretto liquor (1 tbsp)
- 1 package vanilla sugar (8g) or 1 teaspoon vanilla extract
- 1 package Dr. Oetker's "Whip It" optional
Instructions
- Preheat oven to 180°C / 350°F. Prepare two cake pans by greasing and lightly flouring them. Combine ingredients for coconut hazelnuts sprinkle in a food processor. Process until fine flaky shreds have formed. Set aside.
- To make the cakes: Add flours, baking powder, salt, and 2 tablespoon of the coconut hazelnut mix to a bowl and toss around and set aside. In a mixing bowl using an electric mixer (with paddle attachment) beat the vegan butter until creamy. Add erythritol and beat on medium-high speed until light and fluffy. If you are using oil instead, skip this part and add erythritol to dry ingredients.
- While the mixer runs on slow add applesauce, plant milk, and vanilla. With the mixer on low, gradually mix in the flour mixture until just combined. When using gluten free flour, mix longer. Pour evenly into the two prepared cake pans.
- Bake for 10 minutes at 180°C / 350°F. Then reduce the oven temperature to 160°C / 325°F and continue baking for 60 minutes, or until no batter sticks to a toothpick when inserted into the center of the cake. Remove cakes from pans and let cool completely.
- To make the cream: Remove coconut cream can from fridge and open. Scoop out the solid part and add to a bowl. (Discard liquid, or keep to use for smoothies.) Whip with an electric mixer (with the whisk attachment) until fluffy and creamy. Then sift powdered sugar into the cream and whisk. Add remaining ingredients and whisk together until fluffy. Cover and put into the fridge until ready to use.
- To assemble the cake: Once cakes are completely cooled, place one cake on a cake turntable. Using an icing spatula spread a thick layer of jam all over the top of one cake. Clean spatula and add a thick layer of cream. Place the second cake on top of it. Add cream on top and spread. Put into fridge for 20 minutes. Take out and ice the sides. Even out while rotating the turntable. Sprinkle generously with coconut and hazelnut sprinkles. Refrigerate for at least 30 minutes before serving.
Notes
*Gluten-free flour: As a flour substitute you can use a 1:1 gluten free flour. Additionally I tried making the cake with Josie's Best Gluten-Free "the muffin & more" mix works too. The batter is a little bit more moist with josie's gf mix, yet still very delicious.