Dairy-free Toasted Coconut Vanilla Cake with Blue Matcha Frosting - The Good Roots Blog
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dairy-free-toasted-coconut-vanilla-cake-with-blue-matcha-frosting

Dairy-free Toasted Coconut Vanilla Cake with Blue Matcha Frosting


Classic genoise vanilla cake made dairy- and refined sugar-free with toasted coconut.

Ladies and Gentlemen allow me the amence honor to present to you this fluffy, sweet, tender toasted coconut vanilla cake that’s dairy-free and refined sugar-free. A dream that you can bake. So let’s get baking!

Jump to Recipe
dairy-free-toasted-coconut-vanilla-cake-with-blue-matcha-frosting

Ingredients

Blue matcha actually isn’t matcha at all but just butterfly pea flower powder and is the perfect natural colourant when mixed with hot water or milk as it turns vibrant blue. However, mixing it with the coconut cashew frosting required a little more of the powder to make a difference in colour.

When it comes to the sweetner you use it doesn’t really make a difference if you choose to use brown rice syrup, honey, maple syrup or agave.

dairy-free-toasted-coconut-vanilla-cake-with-blue-matcha-frosting

Notes

CAKE

  • I made the cake recipe 3 times using a 19cm cake tin. Dividing the batter into two tins each time so that I could have 5 layers. Using a kitchen scale makes it easier to divide the batter into two.
  • You can make the cakes a day ahead and store it in the fridge using cling wrap to cover each layer to prevent it from drying out.

Frosting

  • If your frosting forms little coconut oil or cacao butter lumps, the frosting was too cold and the coconut oil/ cacao butter too hot when you combined it. To correct this by allowing the frosting to warm up to room temperature and blend until smooth. Then cover and place back in the freezer/fridge to set ( freezer will be less time than the fridge).
  • Keeping the cake cold makes it easier to frost and getting minimal crumbs in the frosting.

Decorate

  • You can use any fruit just don’t use too juicy fruit as it will make the frosting drip.
  • If you are using a sugar cone to decorate, only put it on just before serving as it will go soft in the fridge.
dairy-free-toasted-coconut-vanilla-cake-with-blue-matcha-frosting

This toasted vanilla cake is ;

  • Perfectly Sweet,
  • Fluffy,
  • Tender,
  • Easy to make
  • and pure deliciousness!
dairy-free-toasted-coconut-vanilla-cake-with-blue-matcha-frosting

This cake would be the perfect birthday celebration cake like it was for my friends over at Faithful to Nature .But any occasion or holiday would be the perfect excuse really, not that we need an excuse to bake and eat our cake!

The frosting I used for this recipe works really well but using this dairy-free cashew cream cheese frosting from my carrot cake would also work like a dream.

If you are looking for a vegan or gluten-free cake recipe to try maybe this Vegan & Gluten-free Carrot Cake would be something worth trying.

dairy-free-toasted-coconut-vanilla-cake-with-blue-matcha-frosting

As always if you loved making this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots). I love seeing all your photos of my recipe recreations!

Also don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Dairy-free Toasted Coconut Vanilla Cake with Blue Matcha Frosting

Prep Time1 hr 30 mins
Cook Time25 mins
Cooling time10 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: Dairy-free, Refined sugar-free
Keyword: baking, blue matcha, coconut yoghurt, dairy-free, refined sugar-free, toasted coconut, Vanilla Cake
Author: Angelique

Ingredients

Cake (for 2 layers in 19cm tin )

  • 3 Eggs
  • ½ cup brown rice syrup substitute honey
  • ½ cup coconut sugar
  • ¾ tsp salt
  • 1 ½ cup cake flour
  • 2 tsp baking powder
  • ½ cup almond milk
  • ¼ cup extract coconut oil substitute olive oil
  • 1 tsp vanilla

Diary-free Blue Matcha Frosting ( in-between layers and outside)

  • 2 cup raw cashews
  • 4, 200 g or 2 400g cans full fat coconut cream/milk, kept in the fridge overnight
  • 2 tsps vanilla powder substitute vanilla extract
  • ¼ cup brown rice syrup substitute honey
  • ¼ cup coconut oil melted
  • 40 g cacoa butter melted
  • 1-2 tsps blue matcha
  • 3-4 wooden skewers
  • Salted Caramel Drip
  • ¼ cup coconut caramel sauce
  • 2 tbsps coconut milk
  • 4 tbsps coconut oil/ cacoa butter melted
  • Pinch of Maldon Salt

Optional Decorations

  • Sugar cone
  • Blueberries
  • Gooseberries
  • Flowers
  • Tootpicks

Instructions

  • Preheat the oven to 180℃ . Spray or coat the two 19 cm tins with oil and parchment paper hanging over on both sides.
  • Heat the coconut oil and milk until the coconut oil has melted. Let it cool.
  • In a large bowl whisk the eggs until foamy about 1 minute then add the salt.
  • Gradually add the coconut sugar and brown rice syrup while whisking. Wisk until light, about 4 minutes.
  • Mix the flour and baking powder together and then sieve onto a piece of parchment paper.
  • Whisk the egg mixture on low speed and gradually add the dry ingredients to the egg mixture using the parchment paper to help guide it into the bowl. Batter should be thick with no lumps.
  • Beat in vanilla extract and milk mixture until just combined. Don’t over mix.
  • Pour equal amounts of batter into the two tins (using a kitchen scale makes it easier). Tap the tins on the kitchen surface to even out the batter in the tin.
  • Bake for 25 minutes or until a toothpick comes out clean.
  • Let the cake cool down for 10 minutes before lifting out of the tin using the parchment paper hanging on both sides. Let it cool down completely before frosting. If you want to frost the next day cling wrap the cakes and store in the fridge, this will prevent the cake from drying out.

Frosting

  • Cool the coconut milk cans in the fridge, preferable overnight and soak the raw cashews either in cold water overnight or boiling water for at least 4 hours.
  • Without shaking the coconut milk cans that has been cooled overnight, scoop out the cream on the top of the water in the can into a blender or food processor.
  • Add the soaked cashews, syrup and vanilla powder and blend until smooth. Switch to low speed and gradually add the melted but cooled coconut butter and coconut oil. Blend on high speed for a further 1-2 minutes until smooth with no lumps.
  • Pour into a bowl and cover before placing in the freezer for 1-2 hours to set. Then take out and store in fridge until you need to use it.

Salted Caramel Drip

  • Mix all the ingredients together and cool down until about room temperature. Ensure that that the cake is cold and the caramel drip isn’t too hot before using a spoon to make the drip on the side.

Assemble

  • Use a bread knife to cut each layer into even layers. Place the first layer on te cake stand or plate.
  • Spread a layer of frosting with the center being thicker and the edges thinner. Once you place the next layer of cake on, gently press down to even out the layer of frosting. Continue this process with each layer.
  • Before frosting the outside of the cake, insert wooden skewers in the cake to help keep the cake structurally strong. Put the cake in the fridge for 15-30 minutes.
  • Once the frosting between the layers has cooled and set. Start frosting the outside using a palate knife or spatula. Put the fridge again for 10 minutes.
  • Use toothpicks to place the blueberries on the side of the cake.
  • Store in the fridge and take out 10 minutes before cutting and serving ( Cashew frosting tends to ‘melt’ when it stands too long in room temperature).

Notes

CAKE
  • I made the cake recipe 3 times using a 19cm cake tin. Dividing the batter into two tins each time so that I could have 5 layers. Using a kitchen scale makes it easier to divide the batter into two.
  • You can make the cakes a day ahead and store it in the fridge using cling wrap to cover each layer to prevent it from drying out.
FROSTING
  • If your frosting forms little coconut oil or cacoa butter lumps, the frosting was too cold and the coconut oil/ cacoa butter too hot when you combined it. To correct this allow the frosting to warm up to room temperature and blend until smooth. Then cover and place back in the freezer/fridge to set ( freezer will be less time than the fridge).
  • Keeping the cake cold makes it easier to frost and getting minimal crumbs in the frosting.
Decorate
  • You can use any fruit just don’t use too juicy fruit as it will make the frosting drip.
  • If you are using a sugar cone to decorate, only put it on just before serving as it will go soft in the fridge.

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