Vegan cake with coconut cream
Description
It goes perfectly with tea and coffee. I’ll tell you more below. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all ingredients. Put the coconut milk in the refrigerator overnight ahead of time, with the tin upside down.
- 2
Step 2
Sift the flour into a bowl, add the salt and mix together.
- 3
Step 3
In another bowl, mix the sugar with the vegetable oil and orange juice. Stir until the sugar has completely dissolved; a stand mixer or immersion blender works best for this. Add apple cider vinegar to the same bowl and mix everything once more.
- 4
Step 4
Then add the flour. Mix the dough until no lumps remain.
- 5
Step 5
Dissolve the baking soda in 2 tbsp water, then pour this mixture into the bowl. Mix with a mixer at low speed.
- 6
Step 6
Pour the batter into a baking pan. Bake in an oven preheated to 175 degrees for about 45–50 minutes, until a skewer inserted in the center comes out clean.
- 7
Step 7
Cool the finished sponge cake in the pan for 5 minutes, then carefully remove it.
- 8
Step 8
Cut off the top of the sponge cake, then split it in half. It is more convenient to do this with thread.
- 9
Step 9
Turn the can of coconut milk upside down, open it, and carefully scoop off the thick cream that has risen to the top. Do not use the remaining liquid.
- 10
Step 10
Whisk coconut cream with a mixer together with a pinch of citric acid and confectioners’ sugar to taste.
- 11
Step 11
Spread the sponge layers with coconut cream, then decorate the top with sliced strawberries.
- 12
Step 12
The vegan coconut cream cake is ready—enjoy your meal!