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Vegan Coconut Cream Cake

by 6 Comments

Vegan Coconut Cream Cake!

Vegan Coconut Cream Cake

Vegan Coconut Cream Cake

Vegan Coconut Cream Cake

This Coconut Cream Cake is so decadent and fluffy. It reminds me of a cross between a coconut cream pie and a vanilla cake. It features two coconut cakes layered between coconut whip cream and topped with shredded coconut.

It’s vegan, gluten-free, refined sugar-free, and made with whole food ingredients. I’ve used ingredients like oats, coconut flour, coconut milk, and flax seeds to create a nutrient dense cake that still tastes delicious. This cake is sweetened with date sugar for a natural sugar option loaded with fibre and minerals. I use this raw date sugar, but you can also use coconut sugar.

Store this cake in the fridge for up to a week. It’s perfect enjoyed slightly warmed or room temperature so that the cake is light and fluffy, but the whip cream is still chilled.

For more healthy cake recipes, try my Carrot Cake with Cashew Cream, Chocolate Layer Cake with Coconut Whip Cream, or Strawberry Swirl Cheesecake Bites. 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy meal ideas and nutrition tips.

Vegan Coconut Cream Cake

Laura Brining
Moist coconut cake with coconut whip cream and flaked coconut
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 -12

Ingredients
  

Coconut Cake:

  • 3 flax eggs 3 tablespoons flax meal and 9 tablespoons water
  • 2 1/2 cups oat flour 2 1/2 cups oats blended into a fine flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup coconut sugar or cane sugar
  • 1/3 cup coconut cream the thick white part from a can of chilled full fat coconut milk
  • 1/2 cup coconut oil melted
  • 1 cup plant milk
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons vanilla
  • 1 cup unsweetened shredded or flaked coconut

Coconut Whip Cream:

  • Coconut cream from two 400 ml cans of full fat coconut milk the thick white part from a chilled coconut milk can
  • 2 teaspoons maple syrup
  • 1/2 cup unsweetened shredded or flaked coconut for topping

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with parchment paper or grease them with coconut oil.
  • Prepare your flax eggs by mixing the flax meal and water together in a small bowl and set aside to thicken.
  • In a large bowl, add the oat flour, coconut flour, baking powder, baking soda, and date sugar. Stir until combined. Add the prepared flax eggs, coconut cream, coconut oil, coconut milk, apple cider vinegar, and vanilla. Stir well until fully combined. Add the coconut flakes and stir until combined.
  • Pour the batter evenly between the two prepared cakes pans. Bake in the preheated oven for 35-37 minutes. Let cool completely.
  • To prepare the coconut whip cream, add the coconut cream to a mixing bowl or stand mixer. Whip on high until light and fluffy. Add the maple syrup and whip again to combine.
  • To assemble the cake, place one cake on your serving plate. Top with a thin layer of whip cream. Place the second cake directly on top of the first cake. Frost the cake with the whip cream. Sprinkle the coconut flakes on top of the frosted cake.
  • Chill in the fridge before serving. Store the cake in the fridge for up to one week.

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Vegan Coconut Cream Cake

Carrot Cake with Cashew Frosting

by 8 Comments

Carrot Cake with Cashew Frosting!

Carrot Cake with Cashew Frosting

Carrot Cake with Cashew Frosting

Carrot Cake with Cashew Frosting

This Carrot Cake with Cashew Frosting is the best cake I have had in a long time. This cake is so soft and moist, and the dense cashew frosting is the perfect compliment. The classic carrot cake flavour comes through without being overpowering.

This is a healthier version of classic carrot cake. It’s vegan, gluten-free, and refined sugar-free. The base is made with a combination of oat flour and coconut flour. It’s made with whole food ingredients that are nutrient dense and filling, like flax seeds, coconut milk, and cashews. Even my boyfriend was full after one slice because it truly is filling and satisfying. The protein and healthy fats help slow the absorption of the sugar and keep you feeling fuller for longer.

I used LIVA raw date sugar to sweeten this cake. Date sugar is a refined sugar-free option for white sugar. Not only is it organic and raw, but it also has fibre, minerals, vitamins, and a low glycemic index. I find it gives this cake a more real ‘cake like’ texture compared to using whole dates or maple syrup, so it’s perfect for a special occasion cake. You can find LIVA date sugar on well.ca or amazon.

Follow me on Instagram @livesimplyhealthy for more recipes and nutrition tips! Be sure to leave a comment below and let me know your favourite Easter dessert recipe! My favourite Easter recipe has always been carrot cake!

For more dessert recipes, try my Chocolate Layer Cake with Whip Cream, Lemon Cupcakes, or Strawberry Cheesecake Bites.

Carrot Cake with Cashew Frosting

Carrot Cake with Cashew Frosting

Laura Brining
A moist carrot cake layered with vanilla cashew frosting
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 -12

Ingredients
  

Carrot Cake:

  • 3 flax eggs 3 tablespoons ground flax + 9 tablespoons water, or 1/2 cup + 1 tablespoon water
  • 2 1/2 cups oat flour 2 1/2 cups oats ground into a fine flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup date sugar or coconut sugar
  • 1/3 cup coconut cream the thick white part from a chilled can of full fat coconut milk
  • 1/2 cup coconut oil melted
  • 1 cup coconut milk
  • 2 teaspoons vanilla
  • 4 tablespoons apple cider vinegar
  • 3 cups grated carrots

Cashew Frosting:

  • 1 cups soaked cashews soaked for at least 6 hours and drained
  • 3/4 cup water
  • 1 teaspoons vanilla
  • 1 tablespoon date or coconut sugar
  • 1 1/2 tablespoon maple syrup

Instructions
 

  • Heat oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with strips of parchment paper for easy access. Wipe pans with coconut oil.
  • To prepare the cake batter, mix the flax eggs by adding the flax and water and set aside to thicken.
  • Meanwhile, add the oat flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and date or coconut sugar to a large mixing bowl. Whisk to combine.
  • Add the prepared flax eggs, coconut cream, melted coconut oil, coconut milk, vanilla, and apple cider vinegar and stir to combine. Add the grated carrots and stir until well combined.
  • Pour the cake batter evenly into the two prepared cakes pans. Bake in the preheated oven for 35-37 minutes, until the cake is set in the center. Allow the cakes to cool completely.
  • To prepare the cashew frosting, add the soaked cashews, water, vanilla, date or coconut sugar, and maple syrup to a blender. Blend on high until the frosting is completely smooth.
  • Lay one cake on a serving plate or cake stand. Pour a layer of frosting over the bottom cake. Lay the second cake on top of the frosted bottom layer. Pour the remaining frosting over the top and swirl it evenly over the cake.
  • Let the cake set in the fridge before serving.
  • Store the cake in the fridge for up to one week.

Carrot Cake with Cashew Frosting

Vegan Chocolate Layer Cake with Whip Cream

by 8 Comments

Vegan Chocolate Layer Cake with Whip Cream & Strawberries!

Vegan Chocolate Layer Cake Whip Cream Strawberries

Vegan Chocolate Layer Cake Whip Cream Strawberries

Vegan Chocolate Layer Cake Whip Cream Strawberries

Vegan Chocolate Layer Cake Whip Cream Strawberries

Vegan Chocolate Layer Cake Whip Cream Strawberries

This Vegan Chocolate Layer Cake with Whip Cream & Strawberries is one of my favourite desserts so far! I’m super proud of how well it turned out. The chocolate cake is light and fluffy, and pairs perfectly with the layers of super light coconut whip cream frosting and sweet strawberries.

This cake is so elegant and perfect for any occasion. It’s a great dessert for summer time and fresh strawberry season, but it would be great any time of year as well. You could also try layering this dessert with any fruit you like, although strawberries, whip cream, and chocolate are such classic pairings and the three of them together are a match made in heaven.

The cake is vegan, refined sugar-free, and gluten-free. I created this recipe using simple and whole food ingredients such as coconut milk, oats, cocoa, and maple syrup. This creates a dessert that also provides nourishment for your body. The cake is made with a base of oat flour and is sweetened with maple syrup. The cake base is not overly sweet, so it works really well with the refreshing whip cream and sweetness from the fresh strawberries.

Tag me on Instagram @livesimplyhealthy if you make this dessert so I can see how it turns out!

For more summer dessert recipes, try my Strawberry Cheesecake Bites, Lemon Cupcakes with Coconut Whip Cream, or Mini Lemon Cheesecakes!

Vegan Chocolate Layer Cake with Whip Cream and Strawberries

Laura Brining
A light and fluffy chocolate cake layered with coconut whip cream and fresh strawberries
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 -14

Ingredients
  

Chocolate Cake:

  • 4 1/2 cups oat flour oats blended into a fine flour
  • 1 cup cocoa powder
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 cup coconut cream the thick white part from two chilled cans of coconut milk
  • 1 1/2 cups coconut milk the remaining liquid from the cans of coconut milk
  • 3/4 cup maple syrup
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons vanilla

Whip Cream:

  • Coconut cream from two 400 ml cans of coconut milk the thick white part from a chilled coconut milk can
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla
  • 2 cups fresh strawberries sliced

Instructions
 

  • Chill four 400 ml cans of coconut milk in the fridge overnight.
  • Preheat oven to 350 degrees Fahrenheit. Line two 9x9 round baking pans with a criss-cross of two thin strips of parchment paper for easy removal.
  • To prepare the cakes, combine the oat flour, cocoa powder, baking powder, and baking soda in a large bowl. Add the coconut cream, coconut milk, and maple syrup. Stir to combine. Add the apple cider vinegar and vanilla and stir until fully combined.
  • Pour the cake batter into the prepared cake pans. Bake in the preheated oven for 35-37 minutes, until a toothpick inserted in the centre comes out clean. Set in the fridge to cool completely.
  • When the cakes are cooled completely, prepare the whip cream by adding the coconut cream, maple syrup, and vanilla to a large bowl or stand mixer. Beat until light and fluffy, about 2-3 minutes.
  • To assemble the cake, lay your first cake on your serving plate. Dollop just under half the whip cream onto the cake and spread evenly to the edges, leaving a border 1/4 cm from the edges. Layer 1 cup of strawberries evenly over the cake. Lay the second cake on top. Spread the remaining whip cream over the top of the cake and lay your remaining strawberries on top in a circle or any decorative design you prefer. Serve immediately or store in the fridge until serving.
  • Store leftovers in the fridge for about 4 days, or individually freeze leftover slices for up to a month.

Notes

Make sure you use full-fat coconut milk in order to separate the cream from the coconut milk. I use Thai Kitchen. Chill your coconut milk cans in the fridge overnight before separating. Save any extra milk or cream that you do not use for adding to smoothies, curries, soups, or other recipes.

Vegan Chocolate Layer Cake Whip Cream Strawberries