This cake recipe is cooling and refreshing whilst being indulgent and moist, perfect for balancing pitta over the summer months. Pitta comes in to the environment during the summer and can aggravate vata, due to the heat causing a drying effect. Coconut by nature is cooling and moistening, helping both pitta and vata. The other ingredients in this cake have been chosen to keep all dosha in balance so it shouldn't be an issue for the majority of health conditions. It is also vegan making it cruelty free, appropriate for kapha and easier to digest for impaired digestive systems.
Ingredients:
3/4 cup melted coconut oil
2 tsp apple cider vinegar
1 1/2 cups of coconut milk
1 tsp vanilla extract
2 1/2 cups spelt flour
2 tbsp cornflour
3tsp baking powder
1 1/3 cup coconut sugar
Pinch of grated nutmeg
1/4tsp of pink salt
For the frosting:
200g vegan cheese spread
1 cup desiccated coconut
1/4 cup of maple syrup
Option to decorate with toasted desiccated coconut
Instructions:
Pre-heat oven to 180 degrees celsius
Grease and flour two medium layer tins
Mix together the wet ingredients then sift in the dry ingredients
Fold together, careful not to over mix
Place half the mixture in each layer tin and bake for around 25-30 mins or until a skewer comes out clean
Place the tins on a cooling rack then when the cakes have cooled slightly take them out and leave then to cool completely on the rack
Cream or whisk (with electric whisk) together the topping ingredients and 2 thirds on the first layer of the cake, place on the second layer followed by the last third and a dusking of desiccated coconut.
Enjoy!
