This cake is seriously one of the easiest cakes you’ll ever make. It is super soft, light, tender, and has a wonderful toffee flavor thanks to coconut sugar and a touch of molasses. Please use a scale for accuracy, especially for cakes.
NOTE: Whole-wheat pastry flour is not the same as whole-wheat flour, which would make the cake too tough. The only fat in this cake is from the “lite” coconut milk, so it’s vital not to sub it since it provides incredible moisture. Other milk will not be creamy enough and will not lend a light result. It’s best to avoid full-fat coconut milk, too—it is way too thick and does not provide enough liquid for the batter, which will make the cake too dense. For a nut-free version, you can simply omit the pecans.
- 1 1⁄2 cups (192 grams/12 ounces) whole-wheat pastry flour or all-purpose flour
- 1 cup (160 grams/8 ounces) coconut sugar, separated
- 2 tablespoons + 1⁄2 teaspoon (18 grams) corn starch, separated
- 2 1⁄2 teaspoons (12 grams) baking powder
- 1⁄2 teaspoon (3 grams) fine salt
- 1 1⁄2 cups (360 grams/12 ounces) canned “lite” coconut milk, shaken first, separated
- 1⁄2 tablespoon + 1⁄4 teaspoon (12 grams) unsulphured regular molasses, separated
- 1 3⁄4 teaspoons (9 grams) vanilla extract, separated
- 1⁄2 cup (67 grams/4 ounces) pecan halves
- Preheat the oven to 350°Fahrenheit (177°Celsius). Grease and flour a 9-inch cake pan. Tap the pan upside down over the sink to get rid of any excess flour. Place a round piece of parchment paper on the bottom of the pan.
- Add the flour, 3⁄4 cup (120 grams/6 ounces) coconut sugar, 2 tablespoons (16 grams) cornstarch, baking powder, and salt to a large bowl; whisk well. Pour 1 1⁄4 cups (300 grams/10 ounces) milk, 1⁄2 tablespoon (10 grams) molasses, and 11⁄2 teaspoons (8 grams) vanilla over the flour mixture; whisk until smooth. Don’t overmix. Bake at 350°Fahrenheit for 25 minutes or until a toothpick inserted in the center comes out clean. The cake should have a smooth, slightly domed top, and the edges will have pulled away from the pan. Cool in the pan at least 30 minutes and then flip over carefully onto a cooling rack. Let cool completely.
- Meanwhile, decrease the oven temperature to 300°Fahrenheit (148°Celsius).
- Add the pecans to a small pan, and roast at 300°F for 5 minutes or until toasted. Be careful not to burn them.
- To make the glaze, add 1⁄4 cup (60 grams/2 ounces) coconut milk, 1 tablespoon (15 grams) water, 1⁄4 cup (40 grams/2 ounces) coconut sugar, 1⁄4 teaspoon (2 grams) molasses, and remaining 1⁄2 teaspoon (2 grams) cornstarch to a small pot and whisk well for 1 to 2 minutes until there are no lumps remaining. If you cannot get it smooth, strain it through a fine wire-mesh strainer to catch any unmixed lumps. Turn the heat to medium and bring to a simmer. Whisk constantly for about 1 to 2 minutes until just slightly thickened. You don’t want to overcook it as it will get too thick and be hard to glaze the cake. Whisk in the remaining 1⁄4 teaspoon vanilla. Pour the glaze over the center of the cake and use a knife or spatula to smooth the top, letting the glaze drip down the sides. Top with the roasted pecans, and serve. Store the cake in the fridge, covered, for up to 7 days. It is delicious cold as well.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8.7 grams||13.4%|
|Sodium 165 milligrams||6.9%|
|Total Carbohydrate 44.7 grams||14.9%|
|Dietary Fiber 3.4 grams||13.6%|
|Sugars 21.2 grams|
|Protein 3.9 grams|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Thankfully for the hordes of dessert lovers out there, this recipe isn’t the only that that will make a brilliant and oh-so-indulgent cake. Although, this one is one of our favorites!
For a healthier cake, try this raw vegan chocolate hazelnut cheesecake. It’s decadent and rich yet also lighter than the average, flour-filled cake. And, for non-chocoholics, try a raw coconut matcha cheesecake. It’s very creamy.
Something more in-tune with the stereotypical cake but also with a unique, lighter spin, try vegan vanilla sponge cake with dairy-free tofu frosting and blueberries. We recommend making it in the morning so your kitchen can smell delightfully aromatic throughout the day!
We get it. Lighter, healthier cakes aren’t for everyone. Sometimes, we’re all about the peanut butter life. And, we’ve got the perfect cake for those days. We all have those days. Vegan peanut butter banana cake with dairy-free frosting swirl will comfort you with every bite.
To really, really go that extra mile on that decadence, vegan and gluten-free truffle cake with raw cacao will blow your mind. It tastes like it’s fresh out of a chef’s kitchen.
Excerpted from The Vegan 8 by Brandi Doming. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.