I came up with this recipe for a vegan friend, I love the
cake so much that it replaced the regular version of it I used to make. I think
its always good to a few recipes that are universally appealing gluten free,
dairy free or vegan. I like to serve everyone the same thing regardless of
dietary needs. People can be so sceptical of vegan meals or bakes,
automatically thinking they are inferior simply because they are vegan, when
this is not the case. I have found that all the vegan cakes I have come up with
have had a fantastic light crumb. Everyone loves this cake whether vegan or not.
The cake is light, fluffy and moist and so tender. The
frosting is a doddle to make and is very easy to work with it makes icing a
cake almost easy. One important thing to note is that the coconut cream or
coconut milk must be kept in the fridge until required this will help it separate
and the liquid part to sink to the bottom and the firm part stay at the top. I
prefer to use coconut cream as you get more solid mass to liquid but either
will work. Sometime depending on how much coconut solids I get I may need to
add a teaspoon or two of the liquid to make the frosting more spreadable and get
that glossy smooth texture.
I hope you enjoy this recipe.
