Coconut Confetti Cake with Lemon Coconut Whip
This is the first egg-free cake I have experimented with and it turned out surprisingly well. Allergies and sensitivities are becoming more and more common and this recipe is perfect for offices with all dietary preferences. I work with someone who is keto, someone who is allergic to nuts, sulphites and eggs and most who limit sugar and processed foods. Luckily not many people are allergic to coconut and it is such a versatile plant that it can be used for flour, sugar, water, milk, fat that it is the highlight in this recipe. I wanted to make an alternative to confetti cake because it is fun for birthdays but without the added artificial colourants and flavourings.
Be careful buying dried fruit though! Most dried fruit is packed with sugar, palm oil and additives like sulphates, citric acid and even artificial flavour. Look for dried fruit that only has one ingredient: dried fruit. The few that I found at my local bulk store without additives were gogi berries, sundried pears and black figs that I used in this recipe. If you can find brighter coloured dried fruits at your grocer or ideally dry your own, this cake will pop even more! I think pineapple, blueberry, kiwi and strawberry would be great in the confetti cake because of the colours, but any mix will do. So if you own a dehydrator please experiment (and let me know how it turns out!) for a clean birthday cake for all to enjoy.
Coconut Confetti Cake with Lemon Coconut Whip
Ingredients:
1 can full fat coconut milk - shaken
⅓ cup coconut oil - melted and cooled
1 tsp vanilla extract
1 tsp apple cider vinegar
1 ¼ cup coconut flour
⅓ cup tapioca starch
¾ cup xylitol
1 tsp baking soda
⅓ cup unsweetened dried fruit (figs, gogi berries, sundried peaches or pears, kiwi, pineapple..) - very finely diced
Directions:
Preheat oven to 350F and grease 8” x 8” pan
Whisk together the coconut milk, coconut oil, vanilla and ACV
Whisk together coconut flour, tapioca starch, xylitol, baking soda and fruit. Coat the fruit in the dry ingredients first so that they do not clump in the batter
Mix wet and dry ingredients together. It will be thicker than cake batter usually is, you may need to use your hands to fully combine
Bake for 30 minutes or until a toothpick comes out clean. And let cool completely before adding the whipped topping so it does not melt
Lemon Coconut Whip
Ingredients:
1 can full fat coconut milk - let sit in fridge overnight, DO NOT shake.
1 lemon zest - washed
½ tsp vanilla
1 tsp truvia/ stevia
Ingredients:
Remove just the fat from the coconut milk and place in a large bowl
Use electric beaters to whip the fat. When it is starting to get stiff peaks add in the zest, stevia and vanilla and whip briefly to combine.
Add to cake and enjoy!