Vegan Cherry and Coconut Cake

Method

For the cake:

Thoroughly mix all the ingredients together.

Place in 2 greased and lined 10-inch cake tins.

Bake in the oven at 160°C for 25-35 minutes or until light olden brown.

Leave to cool.

For the decoration:

While the cakes cools, beat together the icing sugar, vegan butter and coconut essence, adding a splash of water if the mixture is a bit stiff.

Once the cakes are cool, using a piping bag, pipe half the vegan butter icing onto the first cake.

Evenly spread over the cherry pie filling.

Sprinkle some desiccated coconut across the layer.

Place the second layer of cake and repeat.

Finish by decorating with toasted, flaked coconut.

 

 

 

*** After filming the video for this recipe, we decided to add a vegan binder of flax seeds mixed with water.***

Ingredients

For the cake:

550g self-raising flour

400g caster sugar

2 tsp baking powder

200ml oil

400ml cold water

1 tbsp of flax seeds mixed with 2 tbsp of water (left to combine for about 40 minutes)

For the decoration:

600g icing sugar

300g vegan butter (or margarine)

2tsp coconut essence

Desiccated coconut

Cherry pie filling

Toasted, flaked coconut

Photo which links to a printable downloadable pdf recipe sheet for a vegan cherry and coconut cake for Scandinavian cafe in Harrogate, Baltzersen's

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