Rustic Coconut Cake – Vegan


Last Saturday I had invited my in-laws for dinner. It struck me only that morning that it was also my S-I-L’s birthday. The menu consisted of lauki kofta, roti, mutter pulao, masala chana dal and veg kadai(ordered). It was quite late in the evening when I decided to make a cake as well. After a lot of debate (since I too wanted some of it) I decided to try this vegan cake I had bookmarked a while back, from Madcap Cupcake. The cake is healthy , tasty, and vegan already.

It is called ‘Rustic Coconut Cake’. I have taken the recipe word for word except for using Wipro’s vanaspati in place of vegan butter, and used 3/4 cup of sugar in place of 1 cup as I find sugar content high in most cakes I try.

Rustic Coconut Cake

Please visit Madcap Cupcake for the original recipe

Flax meal – 2 tbsp.
Water – 1/4 cup + 2 tbsp.
All purpose flour (maida) – 2-1/4 cups
Unsweetened shredded coconut – 1-1/2 cups
Sugar – 3/4th cup
Baking powder – 2-1/2 tsp.
Cinnamon – 1-1/2 tsp.
Nutmeg or cardamom – 1 tsp. (optional)
Soy milk, unflavoured – 1 cup
Soy yogurt, unflavoured – 1/2 cup
Vanilla – 1 tsp or half a pod of vanilla, scraped
Vanaspati – 1/4 cup, melted  (I would recommend any neutral oil rather than vanaspati now)
Powdered sugar

Method

Preheat oven to 325°F.

Prepare a 9″ round baking pan – line bottom with parchment paper and grease and flour sides

In a small bowl mix flax meal and water and beat with a fork until frothy. Set aside. (When I saw the texture I realised why its called a flax egg!)

In a large bowl, measure flour, coconut, baking powder, sugar, and spices – fold gently until just combined.

In a medium bowl, measure soy milk, soy yogurt, and vanilla. Take flax meal and water mixture and beat again slightly before adding to soy milk mixture. Whisk wet ingredients together until frothy.

Add wet ingredients to dry ingredients and fold gently, until just combined. Incorporate melted butter, folding until just combined – do not over mix.


Transfer batter to prepared pan and bake for 1 hr 15 minutes, or until toothpick inserted in centre comes out clean and top bounces back when lightly depressed.

Cool in pan for 10 minutes before transferring to rack to cool completely.


Dust with powdered sugar.

Eat.

I used freshly grated coconut (P did it for me!), and the bits you get in your mouth make it better. I ended up with several compliments. No one realized it was vegan, though it did remind them of Indian sweets.  Quite natural, considering the ingredients.

This goes to AFAM – June 2008, started by Maheswari of ‘Beyond the Usual’. This month’s event is hosted by Suganya of Tasty Palettes.

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Comments

Have your say

  1. Awesome 🙂

    Great to get feedback on this iteration of the cake (I keep tweaking) – one thing I’ve been meaning to try is a version with less sugar, and you’ve done the experimenting for me – great to know it was well received!!

  2. Nice job, Harini. Looks delicious.

  3. Wow vegan cupcake, looks delicious with soy product… Is it easily available all the soy product in Indian market, r they expensive?

  4. wow…this recipe looks tooo good.

  5. JZ @ Tasty treats

    oh..simply beautiful sunshinemom!! and if its vegan, it must be low in calories too right!? great entry! and it must have turned out good cos P did the coconut grating right!? (thats how husbands claim all the glory!)

  6. Wow this looks so yummy. I will definately try this.

  7. MCCC – Welcome and thanks for sharing the recipe:)
    Vaishali, Hetal – Thanks!
    Cham – I have arranged with a nearby kirana waala to keep some soy milk for me once a week (It is expensive!), and yesterday I tried making it at home – it was delicious:)
    JZ – P made sure that I mentioned him here:)
    Sailaja – Do try it – it is worth it!

  8. This looks really delicious and decadent without the guilt! Nice one! 🙂

  9. Oh yes! You’re right, Kalai:)

  10. Lovely dish

  11. Yummy recipe! The final pic looks slightly blurred but I can imagine the coconut flavor in the cake….thanks for this post!
    A.

  12. nice coconut cakes….havent seen many cakes with coconut as the main ingredient….will have to try this one

  13. Easycrafts, Bhags – Thanks! And this one is so easy it doesn’t even require a blender!

  14. A rustic cake!! I would have done it if someone had grated coconut for me (I’m so lazy to do that)….

  15. Looks delcious, love coconut in anything!:)

  16. Rachel – me too! P does all the grating in the house – carrots and lauki too:)
    Asha – You have company there. I love the tender juicy ones – yum!

  17. Can you let me know how much powdered sugar the recipe calls for? Looks like you missed that…
    🙂 Nice recipe BTW!

  18. Is Godrej Vanaspati good as well?

    • I don’t use any vanaspati since the last four or five years. This recipe was made long back. If you do not mind the flavour, try using extra virgin coconut oil or regular olive oil (not extra virgin).

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