This Coconut Pecan Cake is Mind-Blowingly Delicious!

By Vegan Richa · 90 min

Ingredients

Instructions

1. Mix the non-dairy milk with the vinegar in a medium bowl and let it sit for 5 minutes. Add the oil, coconut cream or yogurt, almond extract and vanilla, then set aside.
2. In another bowl, whisk all the dry ingredients until well combined. Gently fold in half of the wet mixture, then fold in the rest until no milky liquid or dry flour clumps remain. The batter should be thicker than cake batter, closer to muffin batter. If too thick, add up to 3 teaspoons of non-dairy milk; if too thin, add about 1 tablespoon of flour.
3. Preheat the oven to 350°F (175°C). Line an 8x8-inch or 9-inch round pan with parchment or grease it well. Pour in the batter, spread it evenly and tap the pan to release air bubbles.
4. Bake for 25 minutes, then test the centre with a toothpick. If it comes out clean, it is done; otherwise bake 5 to 10 minutes more. Cool in the pan for 5 to 10 minutes, then transfer to a serving plate.
5. Beat the cream cheese, vegan butter, sugar, maple syrup, vanilla and almond extract with a spatula until fluffy and well combined. Taste and adjust: add powdered sugar for sweetness, or more sugar and butter for less tang.
6. Toast the pecans in a dry skillet over medium-low heat for 2 to 3 minutes until fragrant. Chop them, then toast the coconut in the same pan for 2 to 4 minutes, stirring every 15 to 30 seconds, until golden. Set both aside to cool.
7. Once the cake is completely cool, spread a thick layer of frosting over it. Sprinkle with the toasted pecans and coconut. Optionally, frost the sides and press extra coconut onto them.

Summarized from Vegan Richa's video. Watch it for the details.

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