Is there anything better than starting your day with a piece of this healthy vegan breakfast coconut cake?
I don’t think so. Although thinking it carefully, I could live on a coconut-based diet! But that’s another story!
This new recipe is the perfect version of the classic banana bread for the spring-summer season.
In part because it feels slightly lighter as no banana is needed. But remember that at a caloric level, both versions are about the same. Coconut, although delicious, depending on what part you are using, can be quite caloric.
So what I typically do is, once the loaf has completely cooled down, I cut it in slices and freeze it separately. This way, it lasts much longer, and I can combine it with other lighter and less caloric breakfasts, such as fruit bowls or green smoothies. Also, it’s the perfect solution when I don’t have time to prepare anything in the morning. I just grab one from the freezer, and when I get to the office is perfect for eating!
But above all, the tropical flavor of the coconut is a delight, even more, when you can almost touch the summer with your fingertips!
Hope you like this amazing, tasty and healthy vegan breakfast coconut cake.
xo,
Sanza.
Ingredients
- 2 cup all-purpose whole flour plus more for dusting
- 1/2 cip coconut oil cold-pressed, melted
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/2 tsp Pink Himalayan Salt
- 3 egg replacer
- 1/4 cup coconut flakes unsweetened
- 1/2 cup coconut sugar raw organic
- 1/2 cup coconut milk
Instructions
- Preheat the oven to 365ªF
- In a bowl, stir together the flours, baking powder, salt, and coconut flakes.
- In another bowl, or in a stand mixer fitted with the paddle attachment, add the egg replacement and process on medium speed for 1 minute. Add the coconut sugar and mix high for 3 more minutes, until thick.
- Add in small batches the flour mixture and the coconut milk. Keep adding and whisking interspersing them until everything is thoroughly mixed.
- Finally, fold in the coconut oil and mix with the rest of the dough.
- Pour the batter into a bread mold and bake for 15 minutes at 365ªF. Then lower down to 300ªF for another 45 minutes. *TIP. I typically like to give some extra power to the lower rack at the beginning to enhance the growth. Then even heating is desired.
- Check if it’s done by inserting a toothpick in the center. If it comes clean, it’s perfectly baked.
- Let it cool & Enjoy!
