Easy Vegan White Cake with Chocolate Coconut Frosting (Gluten Free, Paleo Friendly

• Canned Goods

  • 1 can Coconut cream

• Condiments

  • 1/4 cup Agave nectar

• Baking & Spices

  • 1 1/2 cup Almond meal/flour
  • 1 1/2 tsp Baking soda
  • 2 tbsp Cocoa powder, unsweetened
  • 1 cup Coconut flour
  • 1/2 cup Coconut sugar
  • 1/4 cup Potato starch
  • 1/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 tsp Distilled white vinegar or apple cider vinegar

• Liquids

  • 1 cup Water

• Other

  • 1/4 cup (around 4 tbsp melted coconut oil

Found on cottercrunch.com

Description

Ingredients

• 1 cup coconut flour (sifted works better)
• 1 1/2 cup almond meal/flour
• 1/4 cup potato starch (or arrowroot starch)
• 1 1/2 tsp baking soda
• 1/2 to 2/3 cup coconut sugar (see notes for reducing sugar)
• 1 1/2 tsp distilled white vinegar or apple cider vinegar (an acid to work with baking soda)
• 1/4 tsp salt
• 1/4 cup (around 4 tbsp) melted coconut oil
• 1/4 cup agave nectar (or honey)
• 1 cup water
• 1 tsp vanilla extract
• 1 can coconut cream (or more)
• 2 -4 tbsp unsweetened cocoa powder
• 1 tsp vanilla
• 1/4 cup powdered sugar (do not add if you are wanting lower sugar or paleo version)

Directions

• SPECIAL NOTE - Before you bake the cake and if you are making coconut frosting with this, first place it in back of fridge for 24 hrs. I always buy 2 cans or more of coconut milk/cream in case one can doesnt form enough cream after chilling in fridge.
• preheat oven to 350. Grease a cake pan or 8x8 baking dish.
• Mix all your dry ingredients together in a bowl. Add this to your dish.
• In another bowl, mix your water, honey, oil, vinegar or acid.
• Pour this in your pan with the dry ingredients. Add your vanilla and mix everything together until you have a batter thats smooth.
• I did this in the baking dish like a wacky cake style of baking. Make sure there are no dry ingredients unmixed at the bottom.
• Bake for 40-45 minutes or until golden brown.
• Remove and let cool.
• Make sure your coconut cream can (13oz or so) is chilled 24 hrs and you have coconut cream not milk.
• Once chilled pour the hardened cream mixture into a bowl.
• Add your remaining ingredients and then mix or beat until fluffy and smooth.
• Keep cool until ready to top on your cake.
• Super easy!