Vegan Coconut Raspberry Cake

Made with Let’s Do Organic Shredded Coconut and Native Forest Coconut Milk by @stepfullofyou

This Vegan Coconut Raspberry Cake is light and refreshing and is the perfect dessert for any occasion!

With a creamy and delicious raspberry frosting on the outside.

and slice it open for a perfect raspberry jam filling in the inside.

Ingredients

Cake

2 cups gluten-free flour
½ cup brown rice flour
1 cup Let’s Do Organic Shredded Coconut
1 cup Native Forest Coconut Milk
½ cup maple syrup
½ cup coconut oil, melted
1 tsp apple cider vinegar
1 cup organic coconut sugar
2 tsp baking powder
1 tsp baking soda
pinch of salt

Raspberry Jam

2 cups fresh or frozen raspberries
2 tbsp maple syrup
1 tbsp water
1 tsp chia seeds

Raspberry Frosting

1 cup vegan planted-based butter
3 ½ cups organic powdered sugar
1-2 tsp raspberry jam

Instructions

Preheat the oven to 350 degrees F. Line two 6-inch pans with parchment paper and lightly spray with oil.
Make the cake first. In a large bowl, combine the flours, coconut sugar, shredded coconut, baking powder, and baking soda. Whisk together until thoroughly combined.
In a separate bowl, combine the coconut milk, maple syrup, coconut oil, and apple cider vinegar. Slowly add in the flour mixture and combine well.
Divide the batter into the two pans evenly. Bake for 30-35 minutes or until toothpick comes out clean. Let cool completely.
Make the raspberry jam while the cake is baking. Add all the ingredients for the raspberry jam except for the chia seeds together over medium heat. Once it starts to boil, add the chia seeds and reduce the heat to low. Allow the sauce to thicken, stirring occasionally. Once ready remove from the heat and let the jam cool completely.
Make the frosting. Add all the ingredients for the frosting, except for the raspberry jam, together and whip with a mixer until smooth. Slowly add in the raspberry jam and whip again. You can add more of the raspberry jam for a darker color.
Assembling the cake: To assemble the cake, lay the 2 cakes on a flat surface and slice off any parts that are uneven. Add the raspberry jam to one cake. Top the second cake on top of the bottom cake you just spread jam to.
Frost the cake with a knife or spatula. Add desired toppings. I added some fresh raspberries and more unsweetened coconut flakes. Let the cake set in the fridge for 10 minutes before slicing. Enjoy!

Vegan Coconut Raspberry Cake

Vegan Coconut Raspberry Cake

Made with Let’s Do Organic Shredded Coconut and Native Forest Coconut Milk by @stepfullofyou

This Vegan Coconut Raspberry Cake is light and refreshing and is the perfect dessert for any occasion!

With a creamy and delicious raspberry frosting on the outside.

and slice it open for a perfect raspberry jam filling in the inside.

Ingredients

Cake

2 cups gluten-free flour

½ cup brown rice flour

1 cup Let’s Do Organic Shredded Coconut

1 cup Native Forest Coconut Milk

½ cup maple syrup

½ cup coconut oil, melted

1 tsp apple cider vinegar

1 cup organic coconut sugar

2 tsp baking powder

1 tsp baking soda

pinch of salt

Raspberry Jam

2 cups fresh or frozen raspberries

2 tbsp maple syrup

1 tbsp water

1 tsp chia seeds

Raspberry Frosting

1 cup vegan planted-based butter

3 ½ cups organic powdered sugar

1-2 tsp raspberry jam

Instructions

Preheat the oven to 350 degrees F. Line two 6-inch pans with parchment paper and lightly spray with oil.

Make the cake first. In a large bowl, combine the flours, coconut sugar, shredded coconut, baking powder, and baking soda. Whisk together until thoroughly combined.

In a separate bowl, combine the coconut milk, maple syrup, coconut oil, and apple cider vinegar. Slowly add in the flour mixture and combine well.

Divide the batter into the two pans evenly. Bake for 30-35 minutes or until toothpick comes out clean. Let cool completely.

Make the frosting. Add all the ingredients for the frosting, except for the raspberry jam, together and whip with a mixer until smooth. Slowly add in the raspberry jam and whip again. You can add more of the raspberry jam for a darker color.

Assembling the cake: To assemble the cake, lay the 2 cakes on a flat surface and slice off any parts that are uneven. Add the raspberry jam to one cake. Top the second cake on top of the bottom cake you just spread jam to.

Frost the cake with a knife or spatula. Add desired toppings. I added some fresh raspberries and more unsweetened coconut flakes. Let the cake set in the fridge for 10 minutes before slicing. Enjoy!