Flying Apron's Gluten-Free & Vegan Baking Book by Jennifer Katzinger

Author:Jennifer Katzinger
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2010-07-27T16:00:00+00:00

Coconut Heaven Cake

This cake is bursting with coconut and very satisfying. It should be frosted with our Coconut Heaven Frosting (page 100). You can also add finely chopped pineapple between the layers.

ONE 9-INCH THREE-LAYER CAKE OR 33 CUPCAKES

4 cups brown rice flour

2 cups garbanzo bean flour

1 tablespoon plus 1 teaspoon baking soda

1 teaspoon sea salt

1 1/3 cups canola oil

3 cups water

1 teaspoon apple cider vinegar

1 tablespoon plus 1 teaspoon vanilla extract

3 cups agave syrup or concentrated fruit juice (I recommend Mystic Lake Dairy’s

pineapple-peach-pear juice concentrate)

3 cups shredded toasted coconut

1. Preheat the oven to 350 degrees F.

2. Line the bottoms of three 9-inch cake pans with parchment paper. Set aside.

3. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In a separate large bowl, combine the canola oil, water, apple cider vinegar, vanilla, and agave syrup. Slowly whisk the flour mixture into the canola oil mixture until thoroughly combined.

4. Pour the batter into the prepared pans and bake until the cake springs back when you press the center with your finger, about 30 minutes. Once the cake has cooled and you have prepared a frosting, assemble following the instructions on page 84. For cupcakes: Divide the batter evenly among 33 lined cupcake tin cups. Bake until a toothpick inserted into the center comes out clean, about 15 minutes.

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