I spent this last weekend helping out at the first ever Toronto Zouk Marathon and I was asked to help guide yoga sessions and provide some vegan nomz for the festivities. Naturally, I agreed and I made several different recipes to rise to the occasion. As it so happens, it was Canada Day weekend so I wanted to create something that was fitting. This dish isn’t as healthy as my regular recipes but I did choose better ingredients and still tried to accommodate different dietary needs such as gluten-free, non-dairy and vegan which aside from providing delicious food is generally what I try to do with my new catering company, Kindred Kitchens. We specialize in allergy-free cooking, healthy, hip dishes and snacks as well as cater to vegans, gluten-free and refined sugar-free cooking.
My friend Jen Li who happens to be a graphic designer helped out by slicing up the local fresh strawberries and laying them out carefully to make it look like the Canadian flag. Obviously this flag cake can be used to create any flag by using colourful toppings to match the desired flag respectively.
Vegan Vanilla Coconut Flag Cake
|10 min||25 min||35 min||32|
|4 1/2 cup||Coconut flour|
|2 1/2 cup||Coconut sugar|
|3 tsp||Baking soda|
|1 1/2 tsp||Himalayan sea salt|
|2 1/4 cup||Coconut milk|
|2/3 cup||Coconut oil|
|2 1/4 tbsp||Lime juice|
|1 1/2 cup||Coconut, shredded, unsweetened|
You will also need strawberries (or other fruits, nuts/seeds/ingredients and coconuts for the decoration, for example blueberries to to add to the flag for my American friends. (Fruits not included in the nutritional info which was calculated using MealGarden. 🙂
1. Preheat oven to 350 F
2. Mix all ingredients in a large mixing bowl
3. Spread mixture out evenly between two cake pans (lined with coconut oil or parchment paper) and place the pans in the middle oven rack. Cook times may vary, see notes*.
4. Let cakes cook in middle oven rack. Test to see if cake is baked thoroughly with a toothpick by inserting a toothpick into the middle of the cake; if it comes out dry then it’s done.
5. Remove cakes from oven and let them cool. I flip the cakes out of the baking pan and ice it up and down to get a more even surface for my icing and decorations. See notes**
6. Ice the cake according to your preference. See notes***
Note*: The two cakes should need roughly between 20-27 min to bake. I used two glass 5×9″ pans and laid them down side by side because I didn’t have the right size pan. The pan(s) you use may change the cooking time so you may need to watch it after the first 15 min or so. The thinner the cake is the less time it generally needs to bake thoroughly. You may also want to do one large cake (as oppose to two) which is what I wanted to do—just use a bigger pan and expect the cook times to vary.
Note**: Parchment paper makes flipping the cake out of the pan easier, however if you greased your pan, slide a butter knife carefully around the edge of the pan and pat the cake hard on the bottom (once it’s completley cooled down) and then flip upside down.
Note***: The icing recipe included in this post is what I used during the congress and everybody loved it, but it is high in sugar and not the healthiest recipe. Other healthier options are to use is an icing made of coconut yogurt (sweetening it with stevia and blending it with shredded coconut or making an icing out of Daiya vegan cream cheese as the base, blending with a few dashes of coconut milk, sweetening with stevia and some coconut shavings. If you try these, experiment with taste and texture, my own recipes are coming soon!
Now here is the recipe for the melt-in-your-mouth but not-so-healthy icing –
Vegan Vanilla Coconut Icing
|5 min||5 min||50|
|7 cup, sifted||Powdered/icing sugar|
|6 tbsp||Coconut oil|
|1/2 cup||Coconut milk|
|4 tsp||Vanilla bean powder (or you can use extract or paste)|
Mix all ingredients into a large bowl until desired consistency is achieved. If needed, add drops of coconut milk or water to help thin the icing.
Make sure food that is to be iced is fully chilled before applying the icing.
Note*: This is not my most healthy recipe but I was catering a party and these were for the festivities. I made a double batch of icing – for most jobs you’ll probably only need half of this. I iced the cake as well as a very large granola crust (shown in the picture below) and also used the remaining mixture in the vegan vanilla coconut flag cake as well as 5 cupcakes.