"Coconut is one of those love-hate ingredients."
- Marcus Samuelsson
Growing up in the Philippines, coconut was a big part of my diet. My grandfather had coconut trees in his backyard, so we had plenty of fresh coconut in supply. I especially loved coconut milk-based desserts and on a hot summer day, my Mama would buy me coconut sorbet that had fresh coconut meat. Refreshing and delicious! My brother and I even loved to sing that Da Coconut Nut song (The coconut nut is a giant nut/If you eat too much, you get very fat/...). Talk about obsessed, huh?
When I turned vegan, or to be more precise, when I decided to eat more healthy options, I turned to the coconut. I drank more coconut juice, making sure that there aren't any added artificial ingredients. I loved coconut milk curries with lots of veggies and tofu. Being a big (ex) lover of Greek yoghurt, I even got into coconut yoghurt, which is love. LOVE, I tell you!
Not wanting a tub of vanilla coconut milk yoghurt to go to waste that was ready to expire, I decided I need to incorporate it into my baked goods. But what?, I wondered. The easiest way is to sub it in any regular spongey-type cakes that I make. Delicious! With warmer weather creeping in, I even threw in some raspberries. Mmmm.
Sweet & tangy!
Vegan Coconut Yoghurt Cake with Raspberries
Makes 6-8 slices
Ingredients:
- 1 1/4 cup whole wheat flour
- 3/4 cup brown sugar/coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup + 2 tbsp vanilla coconut yoghurt
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
If you're using coconut oil, make sure all your other ingredients are at room temperature.
Preheat oven to 350F. Line a cake pan with parchment paper.
In a medium bowl, mix together coconut yoghurt, coconut oil and vanilla extract. Once mixed, add flour, sugar, baking powder and salt.
Add in raspberries. Make sure not to overmix.
Pour the batter on prepared pan. Bake for 30-40 minutes. Let cool before serving.
Enjoy! xx
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