This is one of those recipes that helps you to know that you never have to go back to eating refined sugars. This cake is really, really, really good. (Did I mention that it is really good?)
I tweaked this recipe from the cookbook, Veganomicon by Isa Chandra Moskowitz. She is an amazing vegan chef, by the way. If you ever come across any of her recipes, give them a try!
Vegan Coconut Lemon Bundt Cake - made with dates
1 2/3 cups pitted medjool dates
2/3 cups coconut oil (use virgin to add to the coconut flavor)
1 (14 oz. can of coconut milk (reg or light - both work)
1/4 cup almond milk (unsweetened)
1/3 cup lemon juice
3 Tblsp finely grated lemon zest (really helps bring out lemon flavor)
2 tsp vanilla extract
2 3/4 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 1/2 cups unsweetened shredded coconut
Preheat oven to 350F. Light grease bundt pan.
In blender blend dates, coconut milk, coconut oil, almond milk, vanilla, lemon juice until smooth.
In large bowl whisk together dry ingredients with the lemon zest. Add the blended wet ingredient. Fold in shredded coconut.
Pour batter in pan and bake for 1 hour or until knife inserted in cake comes out clean.
Remove from oven and let cool for 10 minutes and then remove from pan.