By Anne B
Happy Almost Valentine's Day, Ramblers! Whether you're planning on spending it with your love one, friends, or yourself, I hope you have a wonderful day with lots of love! Anddd what's better than a delicious and guilt-free cake to fully celebrate V-Day and spread the love, to others and yourself. This Vegan Coconut Cornmeal Cake is 100% from Thug Kitchen. I did swap out a few things, though, so I have included the link to the original recipe.
Time: 50-60 minutes
Servings: 8-inch cake
First things first, heat your oven to 190 °C (375 F). Grab an 8-inch cake pan, grease it with some vegan butter and dust it with flour so that your cake doesn't stick. I usually spread some butter using my fingers, then put a spoonful or more of flour into the pan and shake it all around. Once the pan is fully covered, you can tap the extra flour back into your container or into the measuring cup that you'll be using to measure your flour.
Get a big bowl and whisk together the flour, cornmeal, stevia, baking powder, and salt. Make a crater in the center of the dry mixture and pour in the coconut milk, vanilla, and lemon zest and whisk it all until there are no dry pockets and very few lumps. Note, when you open your canned coconut milk you might have to stir it up a bit so that the solid, creamy part and the liquid mix together.
Pour the batter into your cake pan and place it in the middle rack of the oven. Bake the cake until a toothpick stuck in the center comes out clean, 30 to 40 minutes. Let it cool in the pan for 15 minutes and then turn it out on to a wire rack (or a plate if you're lazy like me) to finish cooling.
While the cake is baking and cooling, go ahead and whip up the coconut whipped cream. Open the can of coconut milk. If it's chilled properly, then the cream and liquid should be nicely separated. Grab a spoon and spoon as much of the cream as you can into a medium bowl. Sift the powdered sugar and then add the vanilla extract, and whip everything together. You can use an electric beater or stand mixer to make it easier and faster, but if you don't have those, then a good old whisk and some elbow grease will do the trick.
Add the coconut whipped cream and whatever toppings your heart desires. I actually made this cake for a surprise baby shower that happened earlier this week. You can put whatever berries or toppings you want on top of the cake, but I put blueberries since the mom-to-be is expecting a little boy!
Now, you're ready to dig in! This cake is best enjoyed cold or at room temperature.
This cake was a huge success at the baby shower, so I'm 99.9% sure you guys will love it. Let me know what you guys think down below!
Have a happy Valentine's Day!