Search The Little Blog of Vegan...

Tuesday, 20 November 2018

Vegan white christmas coconut cake recipe

Vegan, quick & easy.

"Walking in a winter wonderland".
A whimsical all white cake, with a coconut sponge, coconut buttercream, coated in a textured buttercream, topped with desiccated coconut, homemade royal icing trees and an iced gingerbread house cookie...as who wouldn't want to live in this snowy wonderland?
I know I would- haha! 

I made this cake in my DeDietrich oven, using the 'Sponge cake' setting.
I can't get enough of this oven. I'm using it daily to create all of my delicious bakes!

I baked all 3 of my sponge cakes for this specific cake on the middle shelf which is perfect for creating an even bake.
This oven & it's many baking settings makes baking so much easier, as well as being fun! I genuinely could flick through the recipe settings on this oven all day, they all look delicious and makes me want to bake all the time- haha! 


Coconut cake is one of my all time favourites and this cake does NOT disappoint. The flavours are spot on.
The sponge is light and fluffy, jam-packed with a coconutty flavour, paired with the coconut buttercream...it's delicious and very moorish.

The cakes are simple to make, it's my go-to sponge recipe!
This cake would be great served up at a Christmas party, or for friends/family. Everyone's going to love it!

Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Level- Medium

...
Ingredients for the cake
-480ml of dairy-free (I use unsweetened almond)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour 
-480g of golden caster sugar
-50g of unsweetened desiccated coconut
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)

Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-3 tablespoons of unsweetened desiccated coconut
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
+
-Unsweetened desiccated coconut
-Ice cream cones
-Royal icing
-Gingerbread cookie
...

To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, desiccated coconut, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil into the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.

Step 2- Add in the desiccated coconut and whip until light & fluffy.
Step 3- Stack and fill the cake with the coconut buttercream, then crumb coat the whole cake with the buttercream and pop into the fridge to set. 
This will take around 1 hour.

To decorate, I spread buttercream all over the cake to create a rough, textured effect.
I sprinkled on some desiccated coconut to look like snow.

To make the royal icing trees.
Step 1- Make a batch of royal icing.

Step 2- Add the royal icing into a piping bag fitted with a small open star tip nozzle.

Step 3- Pipe stars all over an ice cream cone then pop aside to set.

Decorate your cake with some of the trees and a gingerbread house cookie (optional)


Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

...


Shop the whole 'DeDietrich' range here.
 A huge thank you to DeDietrich for collabing on this recipe with me!

Discover De Dietrich on social media
Instagram- https://www.instagram.com/dedietrich_app/
Twitter- https://twitter.com/DeDietrichABD
Youtube- https://www.youtube.com/user/UKDeDietrich


Make sure you follow me on my social media


I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3 
All of my social media links are in the side bar...come and say Hi :)

Share and follow me for more yummy posts to come!
Holly Jade
SHARE:

2 comments

  1. Hi! The recipe don't work ... I try step by step and the cakes never cook. :'(

    ReplyDelete
    Replies
    1. Hello,
      Oh no! I make the base of this cake every single week and it works out perfectly for me! I think it might have to do with your oven!
      Is it fan? x

      Delete

Blogger Template Created by pipdig