COCONUT POUND CAKE

An accidental vegan recipe for breakfast, dessert and everything in between.
Makes: 10+ servings                                                                                         Takes: 1 hour

COCONUT POUND CAKE

Adapted from Smitten Kitchen's recipe.
Makes: 10+ servings
​Takes: 1 hour
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup coconut oil, liquified
  • 1 1/2 cups full- or low-fat coconut milk
  • 1 tablespoon plain vinegar
  1. Heat oven to 350 degrees. Line the bottom of 9-inch round cake pan with parchment paper and coat the bottoms and sides with nonstick cooking spray or generously butter a mini bundt pan.
  2. Whisk together flour, baking soda, salt and granulated sugar in a large mixing bowl. Add coconut oil, coconut milk, and vinegar and whisk until batter is smooth. 
  3. Pour into prepared pan. Bake for 25 to 30 minutes until a tester inserted in the center comes out batter-free. Cool the cake in the pan on a wire rack for 10 minutes, then flip it out onto a cooling rack to cool the rest of the way.
  4. For the glaze: Whisk together 3/4 cup powdered sugar with 1 to 2 tablespoons of the leftover coconut milk, adding a little at a time, until it is smooth but not too runny. Add a pinch of salt. Once cake is fully cool, spread over the top of the cake.