I took it out, as it seemed done and I didn’t want the outside to overbake or dry out. I loved this! To put it delicately… this cake has an odor. 1.) Best ice cream I’ve ever made!!!!! :) This recipe however, doesn’t seem to come together for me. Followed the recipe exactly with the exception of some added vanilla extract (my coconut oil is refined so it does not have much coconut flavor). Thanks for sharing and best of luck with your new kiddo! I followed your recipe and then doubled it using Simple Truth coconut milk from the carton that had 5 grams of fat per cup/80 cal., turned out delicious! Just … It fascinates me how coconut milk and oil can provide such a lush texture. 3 mashed bananas and between 1/2 – 1 cup of water. I have an ice cream maker, luckily had the bucket in the freezer, I too have little ones that were anxious to make ice cream. I wondered if maybe the icecream maker would break it all down but sadly no…it’s all in there at the moment churning around with great big chunks of hard coconut! Can I use coconut cream instead of the milk? Thanks! Your email address will not be published. It turned out great – tastes good and is very moist for a GF baked good, and didn’t fall apart taking it out of the springform pan I used. Yep, I think that’s exactly where things went wrong for me — but, easy to fix! Can I half this recipe if I only have 1 can of coconut cream? And for some reason no one does just a plain vanilla version. Thanks! I don’t like coconut flavoring can I add to the recipe to try to cover it up and still have vanilla? Mine took a full 50 minutes to cook at 375° (my oven bakes a little cool so I always up by 25°). Hope you don’t mind if I stick my oar in here. I have a question – I would like to use a mango puree as an addition in this recipe, and I was wondering about your thoughts on when to add the puree. Depression Cakes or Cockeyed Cakes, if you’re a Peg Bracken fan, which of course, everyone should be. Baking this cake as we speak and my my how delicious that batter is! It requires just 5 basic ingredients and simple methods. Been wanting to make a run cake, but this is gonna be just 👌. See our new recommendations in the notes! Total hit. Poor Deb. Definitely will make this again!!! Hope you love it, Mel! Hi Megan, we wonder whether it was the brand of coconut milk? I used one can of c. cream and one can of c. milk (because that was all I had) and it came out fantastic. You’re post on standing out through the noise has given me a lot to think about… and someday I hope to be as cool as you! My kids are allegic to all nuts, and I was wondering how I could make a vanilla ice cream with coconut. I also bought some bananas to make your banana/chocolate marble bread when the coconut cake is gone. My daughter wants to do it layer style, but I didn’t see notes about that so I’ve convinced her to do it in a flower/scalloped shaped 9″ pan. It’s ok to give feedback but let’s drop the snark. I was so pumped to see another vegan cake recipe on SK that I made it the same day it was posted. My cake rose beautifully but as others said, the bottom became a little dense as it sat on the counter. The coconut flavor is noticeable so if you don’t like coconut, that may be tricky! I had seen some comments from people who had trouble with the recipe, so I was extra careful when baking, letting it get to a beautiful golden brown color. I can’t wait to give this a go. Soncerely, Teri. Still tastes great, but not a very strong coconut flavor. I made this last night. Thanks for sharing and for the insightful questions, Michael! You certainly could adapt this recipe! I will try this recipe next time and hope for a better outcome. Taking it to a work potluck tomorrow with a piece and a half already gone. In fact, I’m hard pressed to come up with a single reason for using oil in this recipe. Best ever coconut ice cream in terms of flavor and creaminess! Covered the cake and omg 😍. We no longer recommend using Trader Joe’s coconut milk or cream – the formulation has changed and is more prone to separation and oiliness. Forgot to mention – I baked mine for 30 minutes and put it into the oven immediately after mixing in the vinegar and pouring it into the pan. Wondering if others had that experience…, Mine too! as a longtime reader & vegan, i just wanna say, thank you deb for giving plant-based recipes a try! I made this using Bob Red Mill’s GF 1-1 Flour and it didnt work out so well. This recipe looks amazing. I’ll definitely make this again but maybe try to decrease the baking soda and add coconut extract. Can I make this and substitute heavy cream for the coconut milk and sub the coconut oil with melted butter? I usually mix in whole wheat type flours, but for this cake I only substituted a bit of the white for spelt and barley and a tiny bit of buckwheat. I think it was the oil. (I did make the coconut milk/sugar glaze.) Did it work out? I stored that in a glass jar and ladled big spoonfuls over the top of individual servings, cold from the fridge. Make it for me! I really wanted to love it but it was just ok. Deb, I am a big fan of yours. I thought I might have overbaked it, since it was a really deep golden brown (darker than in the pictures) but it turned out perfectly on the inside. Worked well. I made the batter with coconut milk and coconut oil but it’s just not enough to come through. Erika, while it’s great that you acknowledge the frustration of not having the recipe come out as expected, your reply was a bit dismissive. I measured out all ingredients, baked for 40 mins until edges were golden but ended up with a gummy/oily texture that made the cake inedible. I will try again with a longer baking time, because we all are happy with the flavor. After much trial and error and puzzling out what was different between us the culprit is over mixing. It has helped get me off my addiction to SoDelicious ice cream which cost me $5 a pint and has double the processed sugar. I followed the instructions to the letter, apart from the vanilla bean pod, and after an hour and 15 minutes in the ice cream maker the mixture was barely the consistency of a thin milk shake. Next time I will bake for 5 or so mins longer then recommended, the center fell. Thanks! tasted the batter and decided it needed more flavor so i added 2t vanilla, 1t lemon extract, the zest and juice of 1 lemon and 1 lime, & 1/4t almond extract. I actually like how coconut cream tastes unsweetened, plus will be putting swirls of honey/cinnamon in mine, but wondered if I had to have sweetener in order for the ice cream to turn out as ice cream. Do you think this recipe could be used for cupcakes as well? I melted everything back down over low heat and whisked in egg yolks, hoping to bind the recipe. Thank you, I’ll try it soon. I’ve seen people cook the ice cream ingredients first to properly melt and mix everything. But let us know if you do! I’m going to try this but with coconut flour, to keep it grain free. My oven runs pretty “normal” but I’m on minute 38 with a 9” pan right now… wondering if that’s likely because of the full-fat coconut milk. I don’t have an ice cream maker, and I’m not taking 5 hours of on/off churning hahahaha. As in, I ate huge bowls of ice cream every night with ALL the toppings. This is the first recipe of Minimalist Baker that has not met, or exceeded really, my expectations. We also almost halve the sugar and it’s still absolutely delicious. Is it worth me trying or should I just go face the corner now? I’m kicking myself that I didn’t realize this sooner and make mine in two, but I’m going to try again (I know, having cake around again will be torture!!) I made the cake in a 9×13 glass dish, and made sure that a skewer came out 100% totally clean and dry in several areas before deciding it was “done”. I thought the texture was lovely, but the cake was a bit bland. I am not a fan of gelato, so I am looking for harder consistency. I’m doing the freeze and stir every hour on my fourth hour and it’s coming out great very tasty and pretty no separation at all. This recipe is fantastic!!! I had to giveaway my ice cream maker when I was moving but I recently bought myself another one and I love it so much. Fingers crossed it doesn’t mess with the consistency! Does it matter here? My oldest is allergic to dairy. The family loved it too! Hi Christina, I’m also in Australia. I didn’t have vanilla bean so I doubled up on the vanilla extract and because I’m a big fan of almond-coconut ice creams I added in a tiny bit of almond extract. My favorite vegan chocolate cake has almost the exact same proportions, same sugar, flour and oil….. So the cream of cononut does not work by its self . I also used ACV b/c I was out of regular, as well as a square pan – and everything was fine. i tried a different recipe last night, and it was kind of a failure. See the recipe notes for our recommendations. Can’t wait to give it another go :), Would you use the whole can? I would describe it as being almost pound cake like texture. Not a big fan of pancakes, so this wasn’t my favorite. What’s the trick here???? Suggest that decreasing the baking soda here might work as well. Trail and error. I also couldn’t find my cake pans, so I baked it in a 9.5 in glass pie pan. I am attempting to modify your vanilla recipe to get it as close to the vegan coconut flavored ice cream found at Zuccaru in Madrid. So light and fluffy, your getting some serious love from our house right now. Hmm, and can you clarify which sugar you used and which brand of coconut milk? ?? Save my name, email, and website in this browser for the next time I comment. I loved that I had everything for it in my pantry. Sweetness is spot on too. My son requested that I make him your chocolate olive oil cake (our favourite) as a layer cake for his sixth birthday on Tuesday (with the glaze on the top and whipped, slightly sweetened, vanilla double and sour cream, and rhubarb & raspberry jam in the middle). I had never made a vegan cake before, but I would definitely make this again! This also happened to me and I’m so sad! Anyway to save this batch???? That said, I’ll definitely try it again, but will either scrape off the oil or use the full fat coconut milk instead. Since it’s cold it takes very little time to do. I made the glaze and sprinkled with toasted coconut which salvaged it a bit but not much. Hi Deb — I’m excited to try baking this today, but I couldn’t find any parchment paper locally today. I made it. Thank you. Hi Jacquie, we’d suggest this recipe: https://minimalistbaker.com/vegan-chocolate-ice-cream/. I finally made it today, and it is wonderful. Does the end product freeze mix well together? My husband was sent to the store for coconut cream and came back with a giant vat of coconut oil, which I have never used. I used to make a cake like this long ago using vinegar, but haven’t for years — I love the simplicity of it! The cake was much darker because of those changes. I have to say though: everyone else LOVED it. I LOVE this cake! I’ve been baking since my teens and I used to have many vegan cake flops. I followed another poster’s advice and warmed the coconut milk on the stove, with organic coconut sugar (from Whole Foods), Mexican vanilla extract, and salt. Oh my goodness! Pretty sad…. Hi Caitlin, sorry to hear it didn’t work for you! The flavour is beautiful though. I did what was recommended (for no ice cream maker) and stirred every hour for 5 hours. Totally try this recipe. Sci-Fi & Fantasy 01/20/21: Den Mother Pt. Sounds like the brand might be giving you trouble. I tried finishing a few with turbinado sugar, but prefer the coconut milk glaze. I will try this once I’m back home. I think an addition of vanilla, almomd extract and sweetened coconut to the batter would be an improvement. Then I actually made it and wow. The cake is nice and moist but is only slightly sweet and doesn’t have a very strong coconut flavor. (I have a cuisinart ice cream maker w the ice cream bowl that literally lives in my freezer unless I’m using it… just in case I get that random craving:) and no substitutes for good ol fashioned sugar used here :). Great cake. Would I be able to substitute the cane sugar for stevia in this recipe? For a site where almost every recipe is a brilliant success, this is just so rude. I think it means cream, because I used regular coconut milk, which has the liquid and the cream part at the top of the can, and it’s just a weird separated mess. Truth be told, quinoa isn’t my first pick when it comes to grains. I have minimal cooking tools for the moment, but I definitely want to try this sometime! I put in those “add-ins” after the ice cream has firmed up quite a bit, but not completely done. Cover securely and freeze for at least 4-6 hours or until firm. I forgot this time. And we are going to try again, darn it. Try substituting coconut sugar, or maybe even brown rice syrup. After 30 minutes, knife came out clean but I left it in the oven with the heat off for 10 min for good measure. Hi. The least amount of mixing you can do without having obvious streaks of flour the better. We ate it anyway. Mine came out if the oven and sank. Our local TJs has been out of coconut milk for months…not that I can’t grab a different brand at giant :), All in all, this is an awesome recipe. I had no idea this cake was so controversial when I made it! Both virgin and refined coconut oil can be used for food — virgin tastes like coconut and refined is very mild. I just wanted to report back that we have enjoyed this cake anyway, despite the unexpected texture. I love that it’s only 5 ingredients too. Take a look when you get a moment! What do you think ? Thanks. I blended it for about two minutes. Petaluma, CA. And what other sugars can you use? can’t wait!!! Both extract and powder form will work – powder form can be found online or in most grocery stores :D. I used this recipe as a guide for the first batch of ice cream in my new cuisinart maker. I didn’t love it. This looks great, I’m definitely trying it soon. Annalisa, I didn’t make this formula, however a comparable one that did not call for coconut oil. Has anybody doubled it and baked in a 9×13 pan? Good rise and baked through every time. Hi Dana, You’re post on standing out through the noise has given me a lot to think about… and someday I hope to be as cool as you! The next day, we set it out for 10 minutes and it was perfect again. I also *barely* liquefied the coconut oil, so I would hear it more next time so it is more fully liquid. I put it back in the blender for 4 minutes and it smoothed out … and poured it into an already churning icecream maker .. and while it looked smoother it never turned to soft serve. I’m at high altitude–5000 feet–so I made high-altitude alterations: I added about 1 Tbs. It’s moist and firm with just a bit of give…somehow plush is a good adjective for it. I made cupcakes—recipe made 11 (oddly enough) at about 25 minutes in my oven. I was using eggs before which I really would rather not use, but the extra fat helped, the ice cream was not as hard as a rock. I know those substitutes say they are 1:1, but was curious to hear others’ experience. So easy to make and do delicious! make this excellent cake again. I’ve made countless ice creams in my cuisinart, including vegan options, and this one never seems to solidify. Has anyone tried this recipe with a sugar substitute such as Swerve or Lakanto? And while this is a tighter crumb, it still manages to be extremely soft and moist, not dry or heavy in the least! It remains a consistency not much thicker than when it came out of the blender. Without an ice cream maker, so could you freeze into a ice cube tray. I baked the cake in a buttered and floured BUNDT pan for 50 minutes at 350 degrees on convection mode. I’m going to make it today using one I bought on Amazon. How much of the 5.4oz cans should I use? I replaced the sugar with 3/4 cup of honey, the coconut oil with olive oil, the coconut milk with almond, and added a splash of orange blossom water and some orange zest to the batter. The ice cream had a curdled appearance and the texture was grainy. I tried this recipe twice yesterday night with high quality organic ingredients but, as others have experienced, the curdling of the mixture during blending kind of spoilt the recipe.. It basically took 4 ingredients to make because I omitted the vanilla bean pod (didn’t have it). It looks beautiful. would make again! Though even those without thickeners can vary a lot in their consistency. But it wasn’t the ice cream I’d intended for dessert. It was warm and humid in the kitchen so the glaze only just set, but that was no bother to anyone. Nicely domed top, crunchy actually, like a cookie, in a really good way. i put it in ice cream freezer to see what will happen but i don’t think it will freeze. Hi! Fast forward to today I bought two cans of organic coconut cream from Trader Joes and I followed the recipe and used the blender except I took the coconut oil out of it to see if I would have success that way. Maybe something about the specific kind or brand of either of those ingredients, or a miscalculation in the amounts that were used? I think the problem is the amount of batter. I didn’t substitute anything else & I’m in Toronto, so not sure about sea levels from here. Every day I check in here see whats new of course it is always amazing. I rather like it here. For the maple, we think it might work, but likely won’t be as creamy. Amazing recipe! I was wondering why it was in there…. I have a quick question. Stevia? It did post! Hi Tiffany, we think it was likely due to the brand of coconut milk. Yes! Simply type your search term into the "Search This Blog" window above. To replace the vanilla bean, you can try doubling the vanilla extract. FYI– I doubled it exactly and did it in a 9×13 pan. It was incredible easy to make, and delicious once I cut out the center. Seriously, thanks. In short – great recipe, as most others on this blog. Adding a few soaked cashews makes a world of difference. It’s true that it’s not super coconutty which is spot on for my family, but as others have mentioned there are a multitude of ways to ramp up the coconut flavour should you wish (e.g toasted coconut, coconut extract, malibu rum etc.). Same thing happened to me, in Seattle, so I can’t blame sea level. This looks delicious! There are a lot of other directions you could take it. Maybe she accidentally used self-rising flour? Hi Dana, Please what ice cream maker did you use here or do you recommend for someone (me) who has never used one and would love to get one to start making nice treats such as this. Plus, I suspect my devotion to butter and buttermilk is well-established by now. I’m going to try it again and sub some of the flour out for something drier like a bit of coconut flour. Either works, but if you want a creamier consistency, just use the cream portion. Is Savoy coco cream a canned or a fresh product? I went to churn the ice cream and it still very runny. I put lime juice and zest in the icing and topped it with raspberries and blueberries. For the chocolate olive oil cake, you noted that cakes that sank might have too much baking soda, and suggested decreasing the amount from 1 1/2 teaspoons to 1 teaspoon. This was not my first vegan cake, but first time with coconut oil in a cake – I have a feeling it’s the problem. Flavor wasn’t super coconutty but that was ok with me. Should I have split the batter between two cake pans, or is it possible to do in one but with a different baking temperature? Hope that helps for next time! Delicious flavor on day one though! Hi Jasmine, we’d suggest adding them to the blender to help them mix in. You can also, top picks for coconut cream and milk here, https://minimalistbaker.com/raspberry-coconut-mango-sorbet/, https://minimalistbaker.com/vegan-chocolate-ice-cream/. I’m figuring it’s the soda + vinegar that provides the leavening here. Making this now. It churned up beautifully but by morning (after been the in the freezer over night) was hard as a rock.
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