Vegan Coconut Cake w Blueberry Frosting

Sunday scaries call for cake 🍰 I have a lot of experience baking/ tasting cakes and this honestly may be one of the best I’ve ever had regardless of being vegan.

Although it’s not the healthiest of most of my recipes… it’s definitely worth the extra calories.

Ingredients:
Coconut Cake
– 1 1/2 cup of coconut milk (canned)
– 1 cup of sugar
– 2 tbsp of lemon juice
– 1/2 cup of coconut oil
– 2 tsp of vanilla extract
– 2 1/2 cups of whole wheat/gluten-free flour
– 2 tsp of baking powder
– 1 tsp of baking soda
– 1 tsp of salt
– 1 cup of shredded coconut
Blueberry Frosting
– 1 cup of coconut cream
– 1 cup of coconut yogurt (I used @gtskombucha) – 1/3 cup of blueberry juice
– 1 tsp of agar agar (can use gelatin if not vegan)
– 1/2 cup of sugar
– 2 cup of fresh blueberries

Directions:
Cake

1. Preheat oven to 350 degrees
2. Whisk together the coconut oil (melted and cooled), coconut milk, sugar, lemon juice and vanilla extract
3. Add the rest of the dry ingredients (except coconut shreds) to a separate bowl and mix before adding dry mixture to wet
4. Mix all ingredients together then fold in coconut shreds
5. Pour batter into two small cake pans and bake for 40-45 min

Frosting:
6. Whip coconut cream until thick and store in fridge while you make the rest of the frosting
7. Combine yogurt, sugar and blueberries in a bowl and coat the blueberries
8. in a small saucepan, whisk the blueberry juice and agar agar/gelatin over med heat until boiling
9. Remove from heat and slowly stir in yogurt mixture
10. Allow to cool and fold in whipped coconut cream
11. Place in fridge until cake has completely cooled then ice each layer and stack