Servings: 20 slices
Ingredients
Cake
- 1 1/2 cups oat flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup coconut sugar*
- 1/2 cup unsweetened applesauce
- 1/3 cup melted coconut oil (or any healthy oil)
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk (or any plant-based milk)
Frosting
- 1 13.5 oz can full-fat coconut milk or coconut cream (chilled overnight)
- 2 Tbsp raw honey*
- 1 tsp vanilla extract
Instructions
Cake
- Preheat your oven to 350°F /175°C and grease an 8-inch round or square cake pan, or line it with parchment paper.
- In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon, and coconut sugar.
- In another bowl, combine the applesauce, melted coconut oil, eggs, vanilla extract, and milk. Ensure all ingredients are at room temperature; otherwise, your coconut oil will harden. Whisk until smooth.
- Gradually add the wet mixture to the dry, stirring just until combined. Avoid over-mixing, as it will make the cake less light and fluffy.
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
- Refrigerate the can of coconut milk or coconut cream overnight. This allows the cream to separate from the liquid.
- Open the chilled can and carefully scoop the solidified coconut cream into a mixing bowl, leaving the liquid behind. (You can save the liquid for smoothies or other uses.)
- Add the raw honey and vanilla extract.
- Using a hand or stand mixer, beat the coconut cream mixture on medium-high speed until it becomes light and fluffy (about 2-3 minutes).
- Use immediately, or store in the fridge for a thicker texture. The frosting will firm up as it chills.
Video
Notes
-*Substitute with almond flour, whole wheat, or all-purpose flour as desired.
-*Substitute coconut sugar with preferred sweetener, such as monk fruit or stevia.
-*Substitute raw honey with your preferred sweetener, such as maple syrup.
Nutrition values are approximate and may vary.
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