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Coconut Almond Sheet Cake from The Food Charlatan
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5 from 1 vote

Coconut Almond Sheet Cake

This moist sheet cake is full of almond and coconut flavor! Seriously, best combo ever. It's easy, and quick--you add the frosting when the cake is still warm, so it's a great last minute dessert! Don't let the fact that it's vegan deter you: this cake holds it's own against its butterfull fellows. 
Prep Time15 minutes
Cook Time20 minutes
Cooling Time20 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16 Servings
Calories: 407kcal
Author: The Food Charlatan

Ingredients

For the cake:

  • 3/4 cup coconut oil
  • 1 cup Unsweetened Almond Breeze Almondmilk Coconutmilk
  • 2 cups flour spooned and leveled
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt mounded
  • 1 tablespoon vinegar
  • 2 teaspoons almond extract

For the frosting:

  • 1/2 cup coconut oil
  • 1/4 cup Unsweetened Almond Breeze Almondmilk Coconutmilk
  • 3 & 1/2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon coconut extract optional
  • Fresh strawberries to garnish

Instructions

  • For the Cake: Preheat oven to 350 degrees F. Grease a 9x13 inch pan with coconut oil.
  • In a small pot, add the coconut oil and Almondmilk Coconutmilk. Set over high heat to bring to a boil, making sure to stir every now and then.
  • Meanwhile, add the dry ingredients to a mixing bowl: flour, sugar, baking soda, and salt. Combine. When the oil-almondmilk mixture barely starts to boil, take it off the heat and pout it into the dry ingredients. Turn the mixer on and beat for at least one minute. (Don't bother washing that pot. You're going to use it again for the frosting).
  • Add the vinegar and almond extract, and combine immediately. Beat again for a couple minutes, scraping down the sides.
  • Pour the batter into the prepared pan and bake at 350 for 20-22 minutes, or until center is set and a toothpick comes out clean. Let the cake cool for 20-30 minutes before you start making the frosting.

For the frosting:

  • Use the same pot from earlier to bring 1/2 cup coconut oil and 1/4 cup almondmilk coconutmilk to a boil.
  • While you wait, measure out 3 1/2 cups of powdered sugar into your mixing bowl. When the oil-milk mixture barely boils, pour it over the sugar and beat well.
  • Add the salt. Add the coconut extract, if you want.
  • Pour the warm frosting immediately over the warm cake and spread. Serve warm or room temperature.
  • Garnish with fresh strawberries or raspberries, sliced.
  • Keep this cake in the fridge, but let sit for a half hour on the counter before serving. It's best eaten at room temperature. If you think you will have leftover cake, don't add strawberries to the part you think you won't eat. Save them in another container, the cake will last longer.

Notes

Here is the original Almond Sheet Cake. It's amazing!!

Nutrition

Serving: 1slice | Calories: 407kcal | Carbohydrates: 63g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 19mg | Fiber: 1g | Sugar: 51g | Calcium: 26mg | Iron: 1mg