Our Best Ever Vegan Coconut Cake with Cashew frosting you'll love

I love this soft and fluffy Cake, the taste is perfect and satisfying. My tasty Vegan Coconut Cake topped with yummy Cashew frosting is simply my family favorite Coconut Cake. We make this Cake especially during celebrations. This Cake has it all, soft, fluffy, tasty and is the best for every special occasion.

This amazing Coconut recipe is with no Butter, no Eggs and completely dairy free. I used roasted Cashew nuts. Soak the Cashews for at least 1 hour in hot water, drain and use as the recipe instructs. This Cashew frosting recipe is the easiest tasty frosting to make at home and the texture is softer,spreadable and even healthier. This family favorite frosting is our preferred choice for Coconut Cake. I always prefer a healthier frosting for my Cakes and this is one of the best. Orange flavor is my best choice for Cashew frosting but you can add Vanilla Extract and the taste will still remain perfect.

Ingredients:

Coconut Cake:

• 3 1/2 cups All-purpose Flour

• 1/2 cup Coconut Flour

• 3 tsp Baking Powder

• 1/4 tsp Baking Soda

• 2 tsp Vanilla Extract

• 1/2 tsp Salt

• 1 tsp Orange Zest

• 1 cup Coconut Sugar

• 200ml Vegetable Oil

• Flax Egg (mix 3 tbsp ground flax-seed with 8 tbsp of Water- stir to combine and sit for 14 minutes in the Refrigerator)

Cashew frosting:

• 300g roasted Cashew (soak in hot water for 1 hour or soak overnight)

• 3 tbsp melted Coconut Oil

• 3 tsp Maple Syrup

• 1 tsp Vanilla extract

• 1/4 tsp Salt

• 2 tsp freshly squeezed Orange Juice

• 200ml unsweetened Coconut Milk

Instructions:

1. Combine and mix the wet ingredients and Coconut Sugar with Hand mixer or Electric mixer.

2. Mix the dry ingredients in a separate Bowl except the Coconut Sugar.

3. Sift the mixed dry ingredients with a Strainer to remove lumps.

4. Combine together with the wet ingredients

5. Grease 2 round Cake Pans with Vegetable Oil (I used 28 cm and 24 cm round Cake Pans)

6. Flour the Pan and line with parchment Paper.

7. Pour Batter into the Pan and even out the Batter.

8. Bake in a preheated Oven for 35-40 minutes depending on your Oven, baking time varies, so keep eye on your Cake to prevent too much browning

Frosting:

1. Drain the soaked Cashew and mix together with the frosting ingredients.

2. Blend until smooth with preferably high power Blender.

3. Allow to chill for at least 1 hour in the Refrigerator.

4. Put and spread frosting on the Cake and chill before serving.

5. Always refrigerate the Cake before serving.

6. The Cake can be stored in the Refrigerator for up to 3 days.

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