Coconut Cake with Golden Banoffee Yogurt Frosting
(made with a 22-23 cm cake tin)
200 gr of gluten-free flour mix/spelt flour/white flour
50 gr of buckwheat or oat flour
80-100 gr of coconut or cane sugar
90 ml of aquafaba (tinned chickpeas water)
80 ml of coconut milk from a carton, not a tin
60 ml of sunflower or mild olive oil
1 tsp of vanilla extract
2-3 drops of coconut extract
a pinch of salt
1 tsp of baking powder
100 gr of coconut or almond yogurt (caramel or plain)
1/2 tsp of ground turmeric
2 tbsp of banoffee plant based protein
2 tsp of erythritol or powder sugar
1 tbsp of coconut milk
Preheat the oven to 180 C and line the cake tin with baking paper or oil the bottom and sides.
In a medium bowl, mix the flours, sugar, salt and baking powder.
Either, blend together the milk, aquafaba, oli and vanilla extract in a blender or whip the aquafaba first with an electric hand mixer until stiff peak and then slowly add in the oil, milk and then vanilla extract. This will help the cake to be fluffier.
Fold in the mixture in the bowl with the dry ingredients and gently mix with a spatula until well incorporated.
Pour into the cake tin and bake for 30 to 40 minutes. Check with a toothpick to see when the cake it’s ready.
In the meantime, prep the frosting mixing together the yogurt, turmeric, protein, sugar and milk with a hand whisk or an electric hand one until nice and fluffy. Transfer to a container and place in the fridge.
Once the cake is ready, leave to cool for 5 minutes before removing it from the tin. Place in the fridge as it needs to be completely cool before frosting it.
Spread the frosting on top with a spoon or spatula and then add some chopped almonds, coconut flakes or even fresh fruit like banana slices if you’d like.