Vegan orange and coconut cake

Vegan orange and coconut cake

Total: 1 hr 25 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 599 kcal
, Fat: 41 g
, Carbohydrate: 44 g
, Protein: 9 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

100 g white flour
150 g sugar
150 g coconut flakes
150 g shelled ground almonds
1 parcel vanilla sugar
1 tsp baking powder
1 tsp sodium bicarbonate
2 ½ dl coconut milk
1 dl sunflower oil

Citrus drizzle

1 dl orange juice
1 tbsp lemon juice
40 g icing sugar

Topping

1 dl orange juice
25 g sugar
1 organic orange, thinly sliced
40 g coconut strips
20 g almonds, coarsely chopped
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Stir in the coconut milk and oil. Transfer the cake mixture to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C, then remove and allow to cool slightly, prick firmly all over with a wooden skewer.

Citrus drizzle

Mix together the orange juice, lemon juice and icing sugar. Pour the drizzle over the cake, leave to stand for approx. 10 mins. Remove the cake from the tin, leave to cool on a rack.

Topping

Bring the orange juice and sugar to the boil in a pan. Add the orange slices, cover and simmer over a low heat for approx. 15 mins. until the orange peel is soft, leave to cool. Garnish the cake with the orange slices, coconut and almonds.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 3 days.

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