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Author Notes: 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
Serves 16, easily
- 1 1/4 cups granulated sugar
- 2/3 cup organic coconut oil
- 14 ounces light coconut milk (1 can)
- 1/4 cup almond milk (or any non-dairy milk)
- 3-4 tablespoons organic pressed ginger juice (try the ginger people brand)
- 2 teaspoons pure lemon extract
- 1 teaspoon pure vanilla extract
- 3 cups all purpose four
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups fine shredded desiccated coconut
- chopped raw cashews (optional)
- pure maple syrup (optional)
- 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!