A loaf cake should be quick to make and deliciously light and fluffy in texture, perfect for afternoon tea or dessert when guests pop in for a visit. This raspberry coconut loaf ticks every box; it’s a vegan cake with a light fluffy crumb. Its light texture comes from using chickpea water that works like whisked egg whites. The fluffy coconut topping is made from whipped Coyo, a pure coconut yogurt. It’s best to whip the coconut icing just prior to serving so the icing is chilled when served. The cake may be topped with a variety of seasonal fruit, like raspberries or mango for summer, peaches for late summer and autumn or pears for winter. For a garnish, sprinkle toasted coconut flakes on top. The cake is great to pack in a wicker basket for a summer picnic or finger-licking delicious for afternoon tea as the snow falls.
· Natural coconut yogurt is gluten free, lactose free, soy free and dairy free. A 170 gram serve contains 75 calories and provides calcium, magnesium and B12. Coconut yogurt contains fibre which descreases the risk of constipation and aids digestion. The lauric acid, a fat in coconuts, is helpful to the cardiovascular system by lowering blood pressure and heart rate.
RASPBERRY COCONUT LOAF
Makes a 14cm x 25cm loaf
V, DF, RSF, GF
65 grams, 1/3 cup buckwheat flour
200 grams, 1½ cups almond meal
2 teaspoons bicarbonate of soda
pinch of Himalayan salt
125 ml, ½ cup maple syrup
60 ml, ¼ cup almond milk
water from 400ml tin of unsalted chickpeas
2 teaspoons apple cider vinegar
Preheat the oven 200’C. Line the bottom and sides of a loaf tin with baking paper. Place all the dry ingredients in a bowl and mix well to remove any lumps. Add the wet ingredients, and whisk until the mixture is the consistency of a cake batter. Pour the batter into the prepared loaf tin and bake for 30 minutes (25 minutes in a fan-forced oven), until the skewer comes out clean. Set aside on a wire rack to cool for 15 minutes before removing from the tin and allowing to completely cool. When the loaf is cool, spoon the coconut icing over the top of the cake. Garnish with fresh raspberries. Serve immediately. Enjoy!
400 grams (13 fl oz.) Coyo coconut yogurt, refrigerated overnight
1/4 cup maple syrup
1 teaspoon vanilla extract
Whip the coconut yogurt using an electric beater until it becomes thick, about 5-10 minutes. Once it’s thick and holds its shape, drizzle in the maple syrup and vanilla extract, and continue whisking for another minute until the mixture is completely thickened.