I love everything about this cake-- the winning combo of coconut and ginger, the "just right" sweetness, the way it manages to be light and dense all at the same time and especially the way people exclaim "VEGAN?!? NO WAY!" after taking a bite. It's truly delicious. —Molly Damon
1 1/4 cups
organic coconut oil
light coconut milk (1 can)
almond milk (or any non-dairy milk)
organic pressed ginger juice (try the ginger people brand)
pure lemon extract
pure vanilla extract
all purpose four
1 1/2 cups
fine shredded desiccated coconut
chopped raw cashews (optional)
pure maple syrup (optional)
In This Recipe
Pre-heat oven to 350F and lightly grease a 9x13 baking dish.
In a large mixing bowl, combine sugar, coconut oil, coconut milk, almond milk, ginger juice and both extracts. Mix well to combine.
Whisk together flour, baking powder, baking soda and salt. Add dry ingredients to wet in batches, mixing well after each addition.
Pour batter into baking dish and bake in the center of the oven, about 40 min or until a skewer comes out clean. Cake will not brown very much on top.
Cool in pan and cut into squares. Enjoy plain (sooo good) or kick it up a notch with a drizzle of pure, dark maple syrup and some chopped raw cashews!