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Recipe-Coconut Rum Cake

Updated: Sep 6, 2018

Ah, coconut. Never has there been a more perfect drupe. Because it is in fact a drupe, not a nut, don'tchaknow?


My love affair with coconuts didn't start until fairly recently. In fact, up until a few years ago I thought I hated coconut. My only experience with it was pretty much eating a Mounds candy bar (which I ate once and decided I didn't like), and when I was around 11 years old making a cake for a family friend out of coconut covered marshmallows that resembled a certain part of the female anatomy (boobs).

As I started learning about cooking vegan food, I realized that my dislike of coconut was going to have to be remedied. And remedied it was, I am now OBSESSED with coconut and keep all sorts of coconut products on hand at home. Did you know that from the humble coconut we get:


Oil

Water

Flesh (coconut shreds, yogurt)

Coconut Milk

Coconut Cream

Sugar

Charcoal

Coir (I didn't know either, it's the husk and can be used to make so many things, like rope and packaging)

An octopus's home




It's a pretty amazing lil' drupe and I love it now and forever.


It just so happens that the second cake I ever made to sell at Happy Buddha was a Coconut Rum Cake. I can't exactly recall how I decided on this particular cake. Maybe that has something to do with the rum involved in the recipe.




So, without further ado, I welcome you to one of my all time favorite recipes!



Ingredients:


2 C soy milk

2 tsp. apple cider vinegar

1 C coconut oil (refined, virgin, whateves)

1.5 C white sugar (can sub with coconut sugar)

1.5 tsp. vanilla extract

1.5 tsp. rum (make yourself a nice cocktail with the rest, for what is baking without a good drink?)

3 C white flour (can sub other baking flours if you please)

3 tsp. baking powder

1 tsp. baking soda

.5tsp salt


Directions:


1. Preheat oven to 350 degrees F/180 C.

2. In a medium sized bowl, add apple cider vinegar to the soy milk and allow to curdle for 5-8 minutes.

3. In another large bowl mix together all of your dry ingredients until well combined.

4. Add the remaining wet ingredients to your curdled soy milk.

5. Make a well in your dry ingredient mixture and slowly pour in the wet ingredients, mixing as you pour, stopping as necessary to incorporate everything evenly.

6. Pour the mixture into two round 8 inch baking pans.

7. Bake for 40-45 minutes, checking at 40 minutes with a toothpick to make sure it comes out clean. Once it does, it's ready!

8. Wait until completely cool then top with your favorite frosting and/or other toppings like berries, powdered sugar, berry drizzle, whatever floats your coc! We used to make a simple coconut whipped cream and toasted coconut pieces. So good!


I hope you and your loved ones like this as much as we do! It's sure to be a crowdpleaser and will definitely surprise people when you tell them it's vegan!



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