Vegan Coco Loco Tiramisu Cake
By Laurie Guevara-Stone
Mountain Fair 2nd place cake winner in Exotic Cake category
Cake
1 ½ cups all-purpose flour
1 cup sugar
1/2 tsp baking soda
½ teaspoon salt
¾ cup water
½ cup canola oil
2 Tbs apple cider vinegar
2 tsp vanilla extract
Coconut whipped cream
2 cans full-fat coconut milk refrigerated overnight
1 cup powdered sugar
Finishing Touch
½–¾ cup Moonlight Expresso from Marble Distillery
1 cup dark chocolate chips ground in food processor
Preheat the oven to 350 degrees. Lightly grease one 9-inch round cake pan.
In a large bowl, mix flour, sugar, baking soda, and salt. In a separate bowl, whisk water, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Pour into cake pan and bake for 28 to 30 minutes.
To make the whipped cream, put a bowl and blades from hand blender in the freezer for ten minutes. Skim the solidified coconut cream from the cans of coconut milk (do not mix in any of the water from the cans!) and add to bowl with powdered sugar. Blend until thick then chill in fridge.
After cake is completely cooled, pour moonlight espresso evenly over entire cake. Spread a layer of coconut whipped cream over cake and sprinkle with ground chocolate.
Chill overnight before serving (for Mountain Fair I doubled the recipe and made it in 3 layers) — recipe adapted from ChefChloe.com