4.3 from 9 votes
Vegan vanilla cake with whipped coconut cream
Vegan vanilla cake with whipped coconut cream – perfect for birthdays and celebrations and embarrassingly easy to make!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 615 kcal
Course:
Cake
Cuisine:
European
Ingredients
For the Cake
- 300 g | 10 1/2 oz plain all purpose flour
- 255 g | 9oz caster sugar
- 2 tsp bicarbondate of soda
- 380 ml 13fl oz favourite non-dairy milk
- 120 ml | 4fl oz sunflower or coconut oil melted
- 1 tbsp white wine vinegar
- 1 tsp vanilla extract
- 2 tbsp vegetable shortening melted, to grease the cake tins
- 2 tbsp flour to dust the cake tins
For the coconut cream and to serve
- 400 g | 14oz tin full fat coconut milk <b>chilled overnight</b>
- 150 g | 5.3oz icing sugar
- 2 tsp vanilla extract
- handful strawberries quartered, to serve
- icing sugar to dust
Instructions
- Preheat the oven to 180C (350F). Brush two 16cm (6in) cake tins with the melted vegetable shortening (I used Trex) and dust with flour, shaking out any excess.
- Sift the flour, sugar and soda into a large bowl.
- Mix the milk, oil, vinegar and vanilla extract together and then pour into the bowl with the flour.
- Use a balloon whisk to thoroughly mix the batter until smooth.
- Divide between the prepared tins and tap against the counter.
- Bake for 45-50 minutes until the cake is springy to the touch and a skewer inserted in the centre comes out clean. If the cakes are browning too much you may need to cover them with some foil after 30 minutes.
- Carefully turn out onto a wire rack and leave to cool completely. You might need to level the cakes before sandwiching the layers.
- Open the tin of coconut milk and scoop the solid cream into your mixing bowl. You can use the liquid in smoothies or discard.
- Add icing sugar and vanilla and ideally chill the bowl for 20 minutes.
- Whisk slowly to combine at first and then increase the speed until you have firm peaks.
- Spread some of the cream over the bottom cake layer and sanwich with top layer. Spread some cream over the top and then arrange strawberries over the top.
- Dust with icing sugar and serve.
Cup of Yum
Nutrition Information
Calories
615kcal
(31%)
Carbohydrates
82g
(27%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
23g
(115%)
Sodium
306mg
(13%)
Potassium
217mg
(6%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
187IU
(4%)
Vitamin C
4mg
(4%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 615
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 23g | 115% |
| Sodium | 306mg | 13% |
| Potassium | 217mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.