Enjoy the delightful blend of flavors and textures in this Vegan Coconut Poppyseed Cake, a perfect treat for any occasion. This moist coconut sponge cake is sprinkled with a sweet, nutty crunch of poppyseeds and topped with a creamy coconut frosting. Not only is this cake vegan-friendly, but it's also incredibly easy to make, requiring just one bowl and less than an hour of your time. Whether you're a seasoned baker or new to vegan baking, this cake is sure to impress with its simplicity and delicious taste.
Ingredients:
- Cake:
- 250g self-rising flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 100g sugar
- 50g desiccated coconut
- 240g dairy-free milk mixed with 1 tsp vinegar
- 80g dairy-free yogurt
- 80g coconut oil
- 3 tbsp poppyseed
- Frosting:
- 300g dairy-free cream cheese
- 100g coconut yogurt
- 40g vegan vanilla protein powder
- 50ml coconut milk
Method:
- Preheat the oven to 170°C and line a square cake tin.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Stir in the other wet ingredients.
- Sift in the dry ingredients and mix.
- Pour the batter into the prepared tin.
- Bake for 30-35 minutes, or until a skewer comes out clean.
- Prepare the frosting by mixing all ingredients until smooth.
- Spread the frosting over the cooled cake.
Enjoy this delightful Coconut Poppyseed Cake, and feel free to share this easy, vegan-friendly recipe!