Being a pastry chef means I get to work almost daily with butter, heavy cream, eggs, milk and all sorts of dairy products that I consider game changing. The taste, flavor, texture, everything is better with the addition of butter or cream. But once in a while I get asked to bake something that doesn’t use any of the butter, cream or eggs that I’m so used to. And I have to admit it – the first time I made a vegan dessert, I freaked out a bit – I thought there wasn’t much left if you take out the dairy, but I was wrong – the possibilities are endless and the flavors are just as intense. How’s that for game changing?! This vegan coconut bread definitely make sure to prove me just that!
And so coconut milk, almond milk, flax seeds, coconut flour, coconut flakes, agave syrup or maple syrup found their place in my kitchen. Amazing ingredients that deserve the perfect recipe to showcase their flavors. I’ve been on a quest for finding the perfect vegan cakes for a while now and I’ve tried a few recipes so far, like these delicious vegan chocolate muffins, but it wasn’t enough as I was certain the vegan world has more to offer than a simple muffin recipe.
Let’s take this vegan coconut loaf cake for instance – look at its texture and imagine the delicate coconut flavor that bursts into every bite – it’s a cake that impresses not necessarily with its look, but with its taste. It’s a dessert that you don’t feel guilservinty about and pairs wonderfully with a mug of vegan milk or coffee.
- 60 g coconut flakes
- 280 g all-purpose flour
- 4 g baking soda
- 4 g baking powder
- 2 g salt
- 150 g white sugar
- 200 g coconut milk
- 80 g vegetable oil
- 4 g apple cider vinegar
- 3 g vanilla extract
- 2 tablespoons coconut milk
- 100 g powdered sugar
- 20 g coconut flakes roasted
- Combine the coconut flakes and the remaining dry ingredients in a bowl.
- Add the wet ingredients and give it a quick mix just until incorporated.
- Spoon the batter in a loaf cake pan lined with baking paper.
- Bake the cake in the preheated oven at 350F for 35 minutes or until it passes the toothpick test.
- Allow the cake to cool in the pan then transfer on a platter.
- Combine the coconut milk with sugar, adding more or less icing sugar to obtain a pourable consistency.
- Pour the glaze over the baked loaf cake and decorate with coconut flakes.