The Vegan Pantry

i made this cake on sunday to accompany the banh mi chay experiment. it’s super easy to make and is a triple threat coconut treat!

IMG_2010

INGREDIENTS

cake:
1 1/2 c unbleached all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 c vegetable oil
1 tbsp ground flaxseed + 3 tbsp warm water
1 c coconut milk
1/3 sugar
1 tsp vanilla essence
1 tsp almond essence
1/2 c macerated coconut (i used rainbow for a little somethin’ special)

icing:
1 c vegan margarine
500g icing sugar
1 1/2 tsp coconut essence
2 tbsp coconut milk
1/4 c coconut flakes

METHOD

preheat your oven to 375°F. grease and flour a 8″ round cake tin.

in a medium bowl, combine the flax and warm water. set aside to thicken.
in a small bowl, mix the dry ingredients (flour, baking powder, salt & the macerated coconut).
add the oil, coconut milk…

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