Eggless Whole Wheat Coconut Cake
Eggless Whole Wheat Coconut Cake is a vegan cake made with whole wheat flour , oil , coconut and coconut milk . The cake gets a super crunch from the nuts and seeds which are used for topping .
Ingredients
- 11/2 cups whole wheat flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- Pinch salt
- 1/2 cup toasted coconut
- 11/4 cup brown sugar
- 1 cup coconut milk
- 1/3 cup oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Nuts and seeds of your choice
Instructions
- Preheat the oven to 180 deg C.
- Combine wheat flour , baking powder , baking soda and salt .
- Sieve the mixture once .
- Add in toasted coconut .
- In another bowl , combine sugar and oil , blend once so that the sugar dissolves .
- Add coconut milk and vanilla extract .
- Now gradually start adding the flour mix making sure to form a lump free batter .
- Pour the batter in a greased , lined baking tin .
- Sprinkle nuts and seeds and bake the cake for 35-40 minutes or until a skewer comes out clean .
- Do check the top of the cake after 25 minutes , if you feel the seeds are getting over roasted cover it with a foil .
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