Imagine a cake so incredibly moist, so wonderfully aromatic, that it transports you to a tropical paradise with every single bite! This Ginger and Coconut Cake isn't just a dessert - it's a culinary adventure that combines the warm, spicy kick of ginger with the creamy, luxurious essence of coconut. Perfect for vegans and dessert lovers alike, this recipe promises to revolutionize your baking experience and become an instant favorite at any gathering.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut sugar
- 1/2 cup shredded coconut
- 1/2 cup almond milk
- 1/4 cup vegetable oil
- 1 tsp baking soda
- 1 tbsp grated ginger
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper, lightly greasing the sides with vegetable oil.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- In a separate bowl, whisk together the coconut sugar, vegetable oil, almond milk, and grated fresh ginger until well combined and smooth.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Fold in the shredded coconut, distributing it evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with additional toasted coconut flakes before serving.
Tips
- Always use fresh ginger for the most vibrant and intense flavor - pre-grated ginger simply can't compare to the real thing.
- When mixing wet and dry ingredients, use a gentle folding technique to maintain the cake's light and airy texture. Overmixing can lead to a dense, tough cake.
- Check your cake's doneness by inserting a toothpick into the center - if it comes out clean, your cake is perfectly baked.
- For an extra flavor boost, consider toasting the coconut flakes before adding them to the batter to enhance their nutty flavor.
- Allow the cake to cool completely before serving to ensure the best texture and easier slicing.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 0mg
