This is the best vegan cake you can imagine! Wonderfully sweet, with an extremely coconutty cream. It’s light because it’s sweetened with xylitol!
Ingredients
Cake
- Xylitol – 1.25 scant cups
- Wheat flour – 180 g
- Potato starch – 1 tablespoon
- Coconut milk – 1.25 scant cups
- Vinegar – 1 tablespoon
- Olive oil – 0.5 scant cups
- Baking powder – 1 teaspoon
- Baking soda – 0.5 teaspoon
- Salt – a pinch
Cream
- Xylitol – 5 tablespoons
- Potato starch – 1 tablespoon
- Coconut milk – 1.25 scant cups
- Lime juice – 20 ml
- Desiccated coconut – 1.5 scant cups
Additionally
- Mango – 1 piece
- Almond flakes – 20 g
- Fresh mint – 10 g
Preparation
Pour coconut milk and vinegar into a mixing bowl. Mix until combined and let it sit for 5 minutes to create vegan buttermilk. Then, add olive oil and mix. In another bowl, sift both flours. Add xylitol, baking powder, baking soda, and salt. Mix and add to the bowl with wet ingredients. Mix until a uniform batter forms.
Line a cake pan with parchment paper. Pour the batter into it and bake for about 50 minutes in an oven preheated to 180°C. Check if it’s done with a toothpick. After baking, let it cool. In a saucepan, bring a cup of coconut milk mixed with xylitol to a boil over low heat.
In a glass, combine the remaining coconut milk with potato starch. Add to the boiling mixture. Stir constantly and wait for the mixture to thicken. Remove from heat. Add desiccated coconut and lime juice. Mix everything and let it cool.
Spread the cream over the cake. Peel the mango and slice it. Fold each slice into a cone and arrange them on the cream. Sprinkle with mint leaves and crushed almond flakes.
