Vanilla Cake with Coconut Glaze

The cake is fluffy and just the right amount of sweet. You can add seasonal fruits and decorate it however you like. It can be kept at room temperature for up to three days or in the refrigerator for up to one week.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 220 g Wheat flour, white, multi-purpose

  • 200 g Sugar, turbinado

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • 240 ml Coconut milk

  • 1 teaspoon Vanilla, extract, natural

  • 80 ml Oil, plant, coconut

  • 1 spoon Vinegar, apple

Glaze

  • 170 g Tofu yogurt

  • 1 teaspoon Vanilla, extract, natural

  • 3 spoons Syrup, maple

  • pieces Lemon zest, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Sift the flour into a bowl and add sugar, baking soda, and salt, then mix well. Pour in almond milk, vanilla extract, coconut oil, and vinegar, and mix thoroughly again.

  2. Lightly grease the cake pan and line it with parchment paper (you can use two 15 cm diameter pans or one 18 cm diameter pan). Pour the batter into the pan and add any seasonal fruit you like. I prefer using blueberries or raspberries. Bake the cake in the preheated oven for 30 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean. Once baked, set the cake aside to cool completely.

  3. Meanwhile, prepare the glaze. Add all the ingredients to a bowl and mix well.

  4. Once the cake is completely cooled, remove it from the pan and place it on a plate or serving dish. Spread the prepared glaze over the top and decorate the cake with fruit or roses as desired.

Nutrition Information (Per 100g)

  • Calories: 287.38 kcal
  • Fat: 0.15 g
    • Saturated Fat: 0 g
  • Carbohydrates: 64.16 g
    • Sugars: 34.9 g
  • Protein: 4.01 g
  • Fiber: 0.59 g

Advice

Instead of coconut oil, you can use olive oil.