Vegan Coconut Cake with Chocolate Frosting

Vegan Coconut Cake with Orange

Preheat the oven to 180°C (350°F) and grease two 20 cm (8 inch) springform pans with coconut oil. In a large bowl, sift together* the spelt flour, arrowroot powder, baking powder, baking soda, salt, and vanilla powder. Stir in the shredded coconut and make a well in the centre.
300 grams (2 ½ cups) light spelt flour, 1 tablespoon arrowroot powder, 3 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon sea salt, ½ teaspoon vanilla powder, 150 grams (1 ½ cups) shredded unsweetened coconut
In another bowl, whisk together the coconut milk, orange juice, maple syrup, and orange zest. Slowly add the coconut oil in a steady stream, whisking, until incorporated. Doing this keeps the coconut oil from solidifying into large chunks as it's added.
250 ml (1 cup) coconut milk, 250 ml (1 cup) orange juice, 125 ml (½ cup) maple syrup, Zest of 4 organic oranges, 140 grams (½ cup) coconut oil
Pour the orange juice mixture into the dry ingredients and gently whisk until just combined. Don't over mix.
Pour half of the batter into one prepared pan and the other half into the second pan. Shake gently to level the batter and then bake for 30-35 minutes, or until the cakes are golden and pulling away from the edges of the pans. If you're not sure, do a toothpick test.
Place the cakes onto a cooling rack and cool in the pans for 10 minutes before removing the sides. Cool for another 30 minutes before carefully flipping and removing the base of the pan.
Cool completely before placing into a sealed container to keep before icing and serving.

Chocolate Orange Whipped Ganache

Chop the chocolate and place it in a heatproof bowl, then set aside. Heat the coconut milk in a small saucepan over medium to a simmer. Pour the milk over the chocolate and let it sit for 30 seconds, then whisk to combine.
500 ml (2 cups) coconut cream, 150 grams (1 cup) dark chocolate
Add the vanilla, orange zest, and salt, then whisk again. Cool in the refrigerator overnight or for at least four hours.
½ teaspoon vanilla powder, Zest of an organic orange, Pinch salt
When you're ready to assemble the cake, take the ganache out of the fridge. Use a hand-mixer to whip on high for 2-3 minutes or until fluffy. It will seem too hard at first but the beaters will manage.
Place one cake onto your serving dish or board, add about ⅓ of the ganache, and spread it out in an even layer.
Place the second cake on top and use the remaining ganache to coat the top and sides of the cake.
Top with melted chocolate (I chose dark orange chocolate), orange zest, and some shaved or grated chocolate. Serve immediately. The cake keeps well in the fridge for up to three days, but it will have a denser texture after being refrigerated.

Vegan Coconut Cake with Chocolate Frosting

Description

Ingredients

Vegan Coconut Cake with Orange

Chocolate Orange Whipped Ganache

Instructions

Vegan Coconut Cake with Orange

Chocolate Orange Whipped Ganache

Nutrition