Saturday evening I ran into a problem. After spending the entire day in DC, I came home and had to bake something for church on Sunday morning, but I was out of butter, eggs, soy milk and vanilla extract! A little bit at a loss, I turned to one of my favorite baking blogs for help. If you haven’t checked out Chocolate-Covered Katie, you really should. She makes the most delicious, yet healthy vegan desserts. Of course in my eggless/butterless/milkless craze, I knew could get some inspiration from Katie.
This recipe here is lightly-adapted from Katie’s Big Fat Coconut Breakfast Cake because I didn’t have all of the ingredients to make her recipe either! The recipe was a total success. There was nothing left in the pie dish after church. That always feels good.
Creamy Dreamy Coconut Cake
For the cake:
- 1 cup all-purpose flour
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 flax eggs (2 tbsp ground flax seed meal + 6 tbsp water; mix and allow to gel for about 15 minutes in the fridge)
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 tbsp agave nectar
- 2 ripe bananas
- 1/2 cup canned coconut milk
For the icing (this one is all me):
- 1/4 cup canned coconut milk (2 tbsp cream from the top of the can and 2 tbsp of the mixed milk)
- 1 tbsp confectioner’s sugar
- 1/2 tsp cinnamon
- Preheat the oven to 350F
- In a small bowl, make your flax eggs by combining the flax and water. Stir well and allow to sit in the fridge for at least 15 minutes. The consistency should change into a gel.
- In a medium bowl, mix the dry ingredients (flour, cinnamon, baking powder, baking soda, salt, brown sugar, white sugar)
- In a large bowl, mash the bananas with a fork. Add the coconut milk, agave, and flax eggs. (Note: when you open a can of coconut milk, the top usually has the cream and the bottom has the water. Reserve 2 tbsp of the cream for the icing, then mix the rest and measure out the 1/2 cup for the cake from the mixed canned coconut milk)
- Add the dry ingredients to the wet ingredients and mix well. Transfer to a loaf pan or round baking dish and bake for 20-25 minutes or until a knife emerges clean.
- For the icing, whisk coconut milk/cream, confectioner’s sugar, and cinnamon together. Drizzle over the cake after it has cooled.