Vegan Coconut Cake
320 g flour
300 g sugar
2 teaspoons baking soda
1/2 teaspoon salt
160 g coconut flour
360 ml coconut milk
120 ml oil
1 teaspoon vinegar
1 teaspoon vanilla extract
Frosting:
100 g margarine, softened
200 g powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons coconut milk
Preheat the oven to 175°C.
Mix the dry ingredients together well.
Stir in the coconut milk, oil, vinegar, and vanilla extract with a spatula until the mixture is smooth and free of lumps.
Pour the batter into two greased cake pans (it's a good idea to cut out baking paper to line the bottoms of the pans). Bake the cake layers for about 30 minutes at 175°C.
Whip together the margarine, powdered sugar, vanilla, and coconut milk to make the frosting.
Allow the cakes to cool completely before frosting them with a piping bag.
Sprinkle a little coconut flour on top of the frosting.