You know what they say, “an apple a day keeps the doctor away.” But what if I told you that there’s a way to enjoy those apples even more? Say hello to my Apple Coconut Cake recipe. Not only is this cake gluten-free and vegan, but it’s also bursting with flavor thanks to the combination of apples and coconut.
The texture of this cake is simply divine. It’s soft, moist, and perfectly crumbly. And don’t get me started on the aroma that’ll fill your whole house while baking it. This cake is perfect any time of day – whether as a dessert after dinner or as a sweet treat with your morning cup of coffee.
But what really sets this recipe apart is how simple and easy it is to make. You only need 15 minutes of prep time, and most of the ingredients can be found in your pantry. Plus, I’ll be sharing some helpful tips and substitutions so you can easily tailor this recipe to fit your dietary needs.
So gather up your ingredients, preheat the oven, and let’s get baking! Trust me, one bite of this delectable Apple Coconut Cake will have you coming back for more.
Why You’ll Love This Recipe
Listen up, fellow foodies! I have a recipe that will tantalize your taste buds and leave you craving for more. Prepare to fall in love with my Apple Coconut Cake – the ultimate gluten-free, dairy-free, and vegan indulgence that will leave you speechless.
Why will you love this recipe? Let me count the ways. First of all, it is packed with all the flavors and textures that you crave in a dessert. Imagine the soft, moist cake infused with chunks of tangy apples and shreds of unsweetened coconut. The aroma alone is enough to send you into a state of bliss.
But wait, there’s more. This cake is also highly customizable to suit your preferences. You can adjust the sweetness by using raw sugar, brown sugar or coconut sugar, depending on your mood. You can also mix and match your flours, using oat flour or almond flour for added nuttiness and texture.
Most importantly, this recipe is highly accessible to anyone following a gluten-free or vegan diet without sacrificing flavor or indulgence. No more settling for subpar desserts – this Apple Coconut Cake has got you covered.
So what are you waiting for? Give this recipe a try from the comfort of your own kitchen and join me in savoring every single bite of this deliciousness. Trust me when I say that this cake will become your new favorite, whether you’re vegan or not.
Let’s talk about the ingredients for this apple coconut cake. This recipe is allergen-free, using gluten-free ingredients to cater to those with gluten intolerance. It’s also vegan, meaning no dairy or animal products are used in the cake. Here are the ingredients you’ll need:
- Flax Seeds: 2 tablespoons + 6 tablespoons water (flax mixture for egg replacement)
- Raw Sugar: 1/2 cup
- Brown Sugar: 3/4 cup
- Coconut Oil: 1/2 cup, melted and cooled
- Coconut Milk: 1/4 cup full-fat canned
- Vanilla Extract: 2 teaspoons
- Sorghum Flour: 1 cup
- Almond Flour: 2 cups
- Baking Soda: 1 teaspoon
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Guar Gum or Cornstarch: 2 teaspoons (to enhance texture)
- Pumpkin Pie Spice: 2 teaspoons
- Hot Water: 1/4 cup
- Apple, peeled and chopped: 4 cups (about 3 medium apples)
- Unsweetened Coconut flakes/flakes :1 cup
All of these ingredients can be found at your local grocery store or health food store. While the ingredient list may seem long, it comes together for an incredible dessert that will satisfy your sweet tooth without any of the guilt.
The Recipe How-To
Now, it’s time to create this scrumptious Apple Coconut Cake! Follow these steps precisely for the perfect results.
- 1 flax egg (1 tbsp flaxseed meal + 2 tbsp hot water)
- 1/4 cup unsweetened coconut flakes
- 1/4 cup raw sugar
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 3/4 cup coconut milk
- 1 teaspoon vanilla extract
- 2 cups sorghum flour
- 1 teaspoon guar gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- A pinch of sea salt
- 2 cups chopped apples
Start by preheating the oven to 350°F and greasing a 9-inch round cake pan with some coconut oil. Set aside.
In a small bowl, whisk together the flax meal and hot water until it forms a gel-like mixture. Let it sit for about 5 minutes.
In another large bowl, beat together the melted coconut oil, both sugars, and flax mixture until smooth and well combined.
Next, add in the coconut milk and vanilla extract to the bowl with sugar mixture and stir to combine well.
Sieve together sorghum flour, guar gum, baking powder, baking soda, pumpkin pie spice, and sea salt in a separate bowl.
Gradually add the dry ingredients into wet batter while stirring gently until everything is blended thoroughly; note that it will be thick.
Fold in the chopped apples and coconut flakes until evenly distributed throughout the batter.
Pour this batter prepared cake pan and smooth out its surface using a spatula or back of a spoon.
Bake in preheated oven for around 40 minutes, or until a toothpick inserted into the center comes out clean.
Once done remove from oven then allow cooling for almost 15 minutes before serving or storing. That’s all!
Now, you have made this delectable and wholesome vegan Apple Coconut Cake from scratch!
Substitutions and Variations
Now, if you’re feeling a little adventurous and want to give your Apple Coconut Cake some added texture and flavor, you can try out some of these substitutions and variations.
First off, let’s talk flours. For our gluten-free friends, we’ve already made sure the recipe uses sorghum flour, cornstarch, and guar gum to bring this cake to life without any gluten present. However, if you don’t have these ingredients on hand or simply prefer something different, try experimenting with almond flour or oat flour as they also work great for gluten-free bakes.
Next up are the apples. We’ve used raw sugar and four cups of chopped apples to achieve that perfect sweetness balance. But wait! Don’t stop there! You could easily sub in other fruits like pears or peaches for a variation on the classic apple cake recipe. Get creative with it!
If you’re looking for something a little more indulgent, try drizzling some melted dairy-free chocolate on top of your cake for a decadent twist on this wholesome treat. Or how about adding a streusel-like topping with vegan butter, cane sugar, and cinnamon? It’ll give your cake a satisfying crunch and intensely rich flavor.
For those craving even more coconut-y goodness in their lives, swap out some of the sorghum flour for coconut flour, replace some of the water with canned coconut cream or add shredded unsweetened coconut to the batter before baking.
The possibilities are endless when it comes to substitutions and variations, so go ahead and experiment! It’s all part of the fun in making this vegan Apple Coconut Cake truly your own masterpiece.
Serving and Pairing
Now that you have mastered the art of baking this delicious apple coconut cake, it’s time to think about how to serve and pair it for the ultimate tasting experience. This cake is incredibly versatile and can be enjoyed at any time of the day.
For breakfast or brunch, consider pairing it with a hot cup of coffee or tea. The flavors of the pumpkin pie spice mixed with apples and unsweetened coconut will make for the perfect combination to start your day off right.
For an afternoon snack or dessert, serve with a scoop of dairy-free vanilla ice cream, whipped coconut cream or lightly sweetened vegan butter. You can also sprinkle some cinnamon on top for added flavor enhancement.
If you want to take things up a notch and impress your guests, try serving this cake warm with caramel sauce or drizzled with melted dairy-free chocolate! It’s guaranteed to have everyone coming back for seconds.
This cake can also be easily transformed into other recipes such as apple crumble, streusel cake, birthday cake, chocolate cake, sponge cake or almond-flour crumb cake to name a few.
Whatever way you enjoy it, this apple coconut cake is sure to impress and satisfy even non-vegan guests because of its soft moist texture and delicious mix of flavors. Get creative and play around with different pairings and serving ideas until you find what works best for you!
Make-Ahead, Storing and Reheating
Listen up, folks, I’m going to let you in on a little secret – this apple coconut cake is even better the day after it’s made! When all the flavors have had a chance to meld together, every bite is like a symphony in your mouth. So, if you’re one of those clever cats who’s thinking ahead and wants to make this delightfully sweet cake in advance, go right ahead!
How to Make-Ahead:
To prepare in advance, simply bake the apple coconut cake as usual and allow it to cool completely. Wrap tightly with plastic wrap and store in the fridge for up to 2 days.
Now, when it comes to storing this vegan masterpiece after it’s been made, there are a few tactics you can employ. The first one is simple – just store the leftover cake in an airtight container at room temperature for up to 3-4 days. However, keep in mind that the texture may become softer over time due to the moisture from the apples.
Alternatively, if you want to extend the life of your apple coconut cake, you can store it in the refrigerator for up to a week. Just wrap it tightly with plastic wrap or aluminum foil and pop it into the chiller until ready to eat.
Since nobody wants stale or dry cake that tastes like shoe leather (shudder), you’ll want to reheat your stored or chilled cake before enjoying it again. The good news is that reheating this slice of heaven couldn’t be easier. Simply pop it into your toaster oven or conventional oven at 300°F for about 10-15 minutes until warm all throughout. Feel free to sprinkle some cinnamon sugar on top for added oomph!
Remember folks, no matter how well you store this vegan apple and coconut beauty, nothing beats fresh-from-the-oven goodness. So indulge yourself and share this treat with your loved ones right away – they’ll thank you for it!
Tips for Perfect Results
Now, let’s talk about some tips to get the perfect apple coconut cake. Trust me, the right techniques can make a big difference in the finished product.
First, don’t skip the flax mixture. It helps to bind everything together and replace eggs. Make sure to let it sit for at least five minutes before adding it to the recipe.
It’s also important not to overmix the batter. Once the dry and wet ingredients are combined, mix until they’re just incorporated. Too much mixing can lead to a tough and chewy cake.
Using coconut oil is essential for that rich and tropical flavor, but make sure it’s melted before adding it to the recipe. Otherwise, it may clump up and create uneven texture throughout the cake.
Don’t forget to line your baking pan with parchment paper or grease it well with a bit of extra coconut oil. This will ensure an easy release from the pan, and prevent any sticking or tearing.
To get that soft and moist crumb, try using a blend of gluten-free flour like sorghum flour, almond flour, and oat flour. This combination will give you the right texture while keeping it gluten-free and vegan.
Lastly, consider incorporating chocolate chips or nuts for extra flavor and texture. A sprinkle of cinnamon on top of the batter before baking also works great if you want more spice in your cake.
Following these tips ensures that your apple coconut cake will be absolutely amazing – soft, moist, flavorful and perfect every time.
In conclusion, this apple coconut cake is a must-try for anyone who loves the combination of apples and coconut. While it’s vegan, gluten-free, and dairy-free, this cake does not compromise on flavor or texture. With the tender crumb, moistness from the coconut milk, and the perfect amount of sweetness from the raw sugar and brown sugar, you won’t even miss the eggs, butter or wheat flour.
So why not try this recipe out? It’s an excellent way to show your friends and family that vegan desserts can be just as tasty as their non-vegan counterparts. Whether you’re looking for a dessert for a special occasion or something to satisfy your sweet tooth, this apple coconut cake fits the bill perfectly.
I hope you found these instructions easy to follow and that you have success in making this delicious dessert. If you have any questions or comments about this recipe, don’t hesitate to leave them below. Happy baking!
Apple Coconut Cake (Gf, Cf, Vegan) Recipe
- 3 tablespoons ground flax seeds
- 1/4 cup hot water
- 1/2 cup sorghum flour
- 1/2 cup rice flour
- 1/2 cup organic coconut flour
- 1/2 cup cornstarch
- 1 teaspoon guar gum
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1 cup brown sugar
- 1/2 cup coconut oil
- 1 cup coconut milk
- 2 teaspoons bourbon vanilla extract
- 2 apples, peeled and chopped small
- 1/4 cup shredded unsweetened coconut
- 1 apple, peeled and sliced medium-thick
- 1 teaspoon raw sugar
- Preheat the oven to 350 F and line the bottom of a 10” spring form pan.
- In a small bowl, whisk together the flaxseed and hot water. Set aside.
- Whisk together flours, starch, guar gum, baking powder, baking soda, salt and spice. Set aside.
- In a large bowl, beat together flax mixture, brown sugar, oil, coconut milk and vanilla until the batter is smooth.
- Fold in the chopped apples and coconut.
- Spread in the prepared pan and lightly press sliced apple pieces in a decorative pattern on top.
- Sprinkle the top of the cake with raw sugar.
- Bake 55 - 60 minutes. Do not open the oven door before 45 minutes.
- Cool in the pan twenty minutes, then loosen the sides of the cake from the pan and remove the ring. Cool completely before slicing (although this is delicious gently reheated).
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.