And today we eat cake. Glorious, triple layer, coconut cream cake. It’s vegan and gluten free, has this dreamy coconut flavour and has icing between every layer that makes me want to eat it by the spoonful. In fact, maybe I did during cake assembly. But I’ll never tell. It’s dense, but still nice and moist and there’s flecks of coconut all through it that you taste in every bite.
Here’s the thing about me and cakes: I don’t make them that often (although, I would actually love to make them weekly), but when I do, I go all the way. I add layers and do icing, I do triples and quadruples and decorate and add flowers. I play with flavours and try new ones, I mix things up, and experiment with different flours. My favourite part though is decorating them and making them look gorgeous. To me, cake isn’t worth it if it doesn’t look really pretty at the end. It’s totally my jam. That and handing a cake over to someone who is least expecting and seeing their face light up so happy knowing they get to eat cake.
Because there is always room in life for some cake.
Triple Layer Vegan Coconut Cream Cake
A decadent vegan cake composed of three layers of gluten free coconut cake and coconut cream icing!
Ingredients (6-8 slices)
For the Cake
- 2 cups brown rice flour
- 1 cup tapioca flour
- 1 cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 cup unsweetened, desiccated coconut
- 1 1/2 cup cooked red lentils
- 1 large banana
- 1/4 cup + 3 tbsp maple syrup
- 3 tbsp melted coconut oil
- 3 cups unsweetened almond milk
- 2 tsp vanilla
For the Icing
- 2 cans full fat coconut milk
- 1/4 tsp stevia powder
- 1/2 tsp vanilla powder
For the Cake
- Add the brown rice flour, tapioca flour, coconut flour, baking powder, baking soda and unsweetened coconut to a large bowl and stir to combine.
- Meanwhile, in a blender, add the lentils, banana, maple syrup, melted coconut oil, unsweetened coconut milk and vanilla. Puree until smooth.
- Add the blender mixture to the flour mixture and stir until combined, making sure not to overmix.
- If you have 3 small (6 inch) round cake pans, line each one with baking paper and divide batter 3 ways. If you only have 2, fill one with 2/3 of the batter and place the remainder in the third, and then split the larger cake in half lengthwise once cooled. If you only have one pan, divide the same as you would for two cake pans, but bake in two batches.
- Once you have the batter in the pan(s), bake at 375 degrees fahrenheit for 30-45 minutes. The baking time will depend on how you divided your batter, so check your cakes often and test by sticking a skewer in the center to see when it comes out clean.
- When cakes are finished, set on a rack to completely cool.
- Meanwhile, prepare the icing. Open the cans of refrigerated coconut milk and scrape the firm, top layer into a medium size bowl. Reserve the liquid for smoothies or other baking.
- Add the stevia and vanilla powder to the coconut cream and then beat with an electric mixer until stiff peaks form.
- Place in the fridge to firm up while the cakes cool.
- When the cakes are cool and the icing is firm, spread 1/3 of the icing on the bottom layer of the cake, and then add the next layer of cake on top. Repeat for a second layer, and then with an icing layer on top. Garnish with flowers and toasted coconut. Refrigerate and then remove from the fridge 20 minutes before serving. Slice and enjoy!
- Store in the fridge.