Ingredients
For the cake:
2 ½ cups of wheat flour (you can use whole wheat flour for a healthier touch).
1 cup of coconut sugar.
1/2 cup of butter or margarine, at room temperature.
3 large eggs.
1 cup of plant-based milk (almond, coconut, or your preferred type).
1 ½ teaspoons of baking powder.
1 teaspoon of vanilla extract.
1/2 teaspoon of salt.
For the white frosting:
1 cup of heavy cream or coconut cream for a lactose-free option.
2 tablespoons of coconut sugar.
1 teaspoon of vanilla extract.
Instructions
Prepare the cake batter:
Preheat the oven to 180 °C (350 °F).
In a large bowl, beat the butter and coconut sugar until smooth and creamy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract.
In a separate bowl, mix the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the plant-based milk, starting and ending with the dry ingredients. Mix until the batter is smooth and homogeneous.
Pour the batter into a greased and floured pan (or lined with parchment paper).
Bake the cake:
Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the frosting:
In a saucepan over medium heat, warm the heavy cream and coconut sugar, stirring constantly until the sugar is completely dissolved and the mixture is hot (but not boiling).
Stir in the vanilla extract and mix well.
Let the mixture cool to room temperature before applying it to the cake.
Decorate the cake:
Once the cake is completely cool, pour the frosting over it and spread evenly with a spatula.
Additional tip:
For a more intense flavor, you can add a touch of freeze-dried fruit zest like mango, pineapple, or banana to the cake batter. This cake is perfect for serving at family gatherings or as a special dessert during the holiday season or for special occasions.
