Vegan Carrot Coconut Cake
Vegan Carrot Coconut Cake easy Decadent dessert perfect for every season. Who thinks that Veggies cannot be the perfect base for a stylish cake? Check out this Video Recipe and find out how to make this simple delicious treat.
Share this post
Vegan Carrot Coconut Cake
Delicate and Creamy Vegan dessert. Moist Carrot Cake with a light Coconut touch and Sultanas.
- 300 gr Organic All Purpose Flour
- 50 gr Potato Starch
- 5 gr Bicarbonate Soda (approx. 1 tsp)
- 10 gr Baking Powder (approx. 2 tsp)
- 300 gr Organic Cane Sugar (or your favourite sugar)
- 500 gr of Carrots
- 100ml of Plant Based Milk + 200ml Plant Based Milk
- 25ml Apple Cider Vinegar
- 120 ml Sunflower Oil (or other oil with mild/neutral taste)
- 600 ml Plant Based Whipping Cream / or heavy Coconut Cream
- Shredded Coconut
- Organic Sultanas
All the ingredients are for 8 Portions 21 cm / 8 inch Cake Ring
Vegan Carrot cake Preparation
Moist and delicate carrot sponge cake is perfect eaten alone or in this amazing vegan dessert.
Line with parchment paper and grease the sides of two baking pans of 21 cm / 8 inch.
Start Preparing all your ingredients as listed above, separate the carrots in two parts of 250 gr each.
Add apple cider vinegar to 100 ml of plant based milk and leave aside in the fridge to curdle for 15 minutes, while you keep working on the rest of the ingredients.
Take one part of 250 gr of carrots to grate them.
Cut in pieces the remaining 250 gr of carrot and add them into a food processor bowl.
Add 120 ml of Sunflower oil or another neutral taste oil of your preference in the food processor.
Add 200 ml of plant based milk to the carrots and oil. Blend until smooth and leave aside while you prepare the dry ingredients.
Sift all the dry ingredients; flour, potato starch, baking powder, baking soda and organic cane sugar. Whisk well to combine all the ingredients.
You can use the sugar you prefer in preparing the Vegan Carrot Coconut cake. If you are using the suggested organic cane sugar help yourself with a spoon or a spatula to sift it through the strainer.
Sifting the dry ingredients is a simple step that if not overlooked can improve the result of many baking preparation. This will give an airy and lighter texture to your baking good, as well as preventing clumps formation in the batter.
Add the grated carrots to the dry ingredients.
Add the wet ingredients mixture to the dry ingredients, whisk until combine and completely incorporated.
Pour the batter into the two baking pans. Bake in a static oven at 180°C / 350°F for 25 – 28 minutes.
Once the cakes top look set and the sides of the cakes start to pull aside, using a wooden toothpick, check that it comes out clean or with few crumbs attached. At this point take the cakes out of the oven and let them cool on a cooling rack for 15 minutes.
Unmould the cakes, let them cool completely and leave them in the fridge.
Don't miss any new Recipe, Video, Article !
Subscribe to our Newsletter
Receive all the latest Posts, Articles and Videos
Improve your Baking & Pastry Skills
Now that the two carrot sponges are ready we proceed whipping the cream.
We are using in this recipe plant based whipping cream that is already sweetened and with vanilla essence. If you want you can have similar result using heavy coconut cream.
The coconut cream will not be as stable to pipe as the plant based whipping cream, and can not be frozen. So keep this in mind if you are preparing your cake and you want to freeze.
To whip the plant based whipping cream always work with cold equipment. You will need your stand mixer and a whisk attachment or a large bowl and an electric beater.
Make sure to leave the plant based cream in the fridge for a minimum of 6 hours at a temperature between 3°C to 7°C / 37°F to 45°F before starting.
Put your stand mixer bowl or mixing bowl and the attachment in the freezer for 10/15 minutes.
Take your stand mixer bowl and whisk attachment out of the freezer and fit it to the mixer.
Pour 600 ml of cold plant based whipping cream in the bowl.
Whip the plant based cream using the cold stand mixer bowl and whisk attachment until creamy stiff consistency.
Once the cream is whipped fill your piping bag and fit it with the piping tip you choose for your decoration, we are using a Wilton 2D.
Note: You can not use soy cream or any other vegan cream alternative that is not specifically made for whipping if you want to have a firm consistency and being able to pipe the cream on the cake.
If you prefer using one of this alternative we suggest you keep your cake to one layer only. Use the cream as a frosting on top of the cake. The soy cream alternative is not hard enough to hold the weight of the second layer and will pour from the sides in a multilayer cake.
Add the first carrot sponge cake to a cake turntable.
Pipe or spread with a spatula an even whipping cream layer on top of the sponge.
Add some sultanas and some shredded coconut.
Put on top the second carrot sponge, make sure that is even and perfectly in the centre, by gently pressing down with your fingers.
If you want a clean finish on the cake side, pipe some more whipping cream along the centre between the two sponges, in order to have some whipping cream in excess from the side.
Scrape the sides of the cake with a spatula or a cake scraper.
Remove a bit of extra whipping cream at the time, and once the sides look even pass the spatula or scraper another time, to finish it off all smooth.
Decorate now on top using the whipping cream as shown in the video. we are using a piping bag with Wilton 2D tip.
Sprinkle some shredded coconut on top and leave the cake in the fridge until ready to serve it.
The Vegan Carrot Coconut cake can be frozen and kept in the freezer for up to a month.
If you are freezing the cake leave it in the fridge to gradually unfreeze.
Always serve this cake cold.
We hope you are going to try this amazing vegan dessert and we are looking forward to hear your feedback preparing this recipe.
Let us know what you think about our Vegan Carrot Coconut cake recipe and feel free to share it with anyone you think may like it.
Drop a comment below for any query or if you have experimented any variation with our Vegan Carrot Coconut cake recipe that you want to share.
Let’s change the world today one dessert at the time.