Vegan Coconut Cake

Ingrédients

• 2 cups oats ((gluten-free if needed) ground into flour)
• 3/4 cup white rice flour ((see notes))
• 1 1/2 cups shredded unsweetened coconut (ground into flour (see notes))
• 1 cup coconut sugar ((or use 150 g of regular sugar))
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2/3 cup apple sauce (or 160 g peeled zucchini)
• 1 1/3 cup ml) coconut milk (canned)
• 4 tbsp maple syrup (or agave syrup)
• 1 tbsp white vinegar (or apple cider vinegar)
• 340 g (1 medium or 2 small) Japanese sweet potato ((see notes))
• 2/3 cup coconut butter ((see notes))
• 1/3 cup maple syrup (or agave syrup)
• 1/2 cup coconut milk (canned)
• 4 tbsp coconut rum (or use more coconut milk (see notes))

Préparation

1. 1

   I recommend measuring the ingredients in grams on a kitchen scale.

2. 2

   Peel the Japanese sweet potato and chop into 1-inch cubes. Boil in water until fork tender. For this recipe, you will need 340 grams of cooked sweet potato (about 1 medium Japanese sweet potato or two small ones).

3. 3

   Meanwhile, process the oats and shredded unsweetened coconut in an electric spice/coffee grinder or blender. Then add all dry ingredients into a bowl.

4. 4

   Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease two 8-inch (20 cm) or 7-inch (18 cm) cake pans (or springforms) and line the bottoms with parchment paper.

5. 5

   Process the wet ingredients in a blender and pour the mixture into the bowl of dry ingredients. Whisk until combined.

6. 6

   Divide the batter between the two cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out almost clean. It can still be a little bit crumbly but shouldn't be wet! If you use just one cake pan the baking time will be much longer (about 50-55 minutes) but I definitely recommend 2 cake pans.

7. 7

   While the cake is in the oven, you can prepare the frosting. Simply process all frosting ingredients in your blender until completely smooth and creamy.

8. 8

   Once the cake has cooled completely, frost it and decorate with coconut flakes. Chill in the fridge for about 3 hours before serving. Enjoy!