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    White Chocolate Coconut Crunch Cake (Gluten-free, Vegan, Dairy-free, Allergen-friendly)

    White Chocolate Coconut Crunch Cake

    It's time to celebrate the New Year, and we have a very special cake that's as delicious as it looks. This recipe for White Chocolate Coconut Crunch Cake is the perfect gluten-free, vegan, and dairy-free cake for anyone looking to celebrate any occasion. It's light, moist, and will make everyone happy to enjoy this delicious sweet treat. The outer crust is made with our White Choco'latte Coconut Chips for added crunchy and chocolate flavour. Happy Crunching!  


    1/2 cup Vegan butter, softened at room temperature

    1 1/4 cups + 2 tablespoons Unsweetened dairy-free milk

    1 tbsp Lemon juice

    1/2 cup Aquafaba (the liquid from a can of chickpeas)

    3 cups Gluten-free all purpose flour

    ½ cup Coconut flour

    1/2 tsp Baking soda

    2 tsp Baking powder

    1/2 tsp Fine sea salt

    1/2 cup Coconut oil, melted

    1 1/4 cups Organic coconut sugar

    1 tbsp Vanilla extract

    2 tbsp Orange juice

    1 tbsp Orange zest

    Coconut Frosting: 

    2 cans Coconut Milk or Coconut cream, left overnight in the fridge to thick

    2 pouches (200 grams) Healthy Crunch White Choco'Latte Coconut Chips



    1. Preheat the oven to 350°F.
    2. Make the vegan buttermilk by combining the dairy-free milk and lemon juice and stir. Set aside to curdle.
    3. Make three parchment paper rounds for three 6x2-inch round cake pans and line each pan.
    4. Pour 1/2 cup of the liquid from a can of chickpeas into a small bowl. With a handheld electric mixer (or stand mixer), beat the aquafaba on medium speed until it‘s foamy throughout.
    5. Add the gluten-free flour and coconut flour, salt, baking soda, and baking powder to a medium bowl and whisk well to combine.
    6. Add the softened vegan butter, coconut oil, and coconut sugar to a large bowl. Using the mixer, beat until the ingredients are well incorporated and starting to get fluffy. Add in the whipped aquafaba (liquid from can of chickpeas), vanilla extract, orange juice and orange zest. Mix until just combined.
    7. Add half of the flour mixture into the butter-sugar mixture, beating on low speed until just combined, taking care to not over beat. Then add the buttermilk and beat until just combined. Finally, add in the remaining flour mix mixture until you have a mostly smooth batter, but do not overmix. Overbeating can cause the cake to become dense or dry. The batter should be fairly light and fluffy at this point.
    8. Divide the batter equally in the prepared pans.
    9. Bake cakes for 30 minutes, or until the center is set and the cake has puffed up a bit and just started to pull away from the pan, and a toothpick inserted comes out with only a few moist crumbs.
    10. Cool the cakes in their pans for at least 30 minutes, then carefully invert them onto a cooling rack. Cool completely before adding assembling the cakes.
    11. To make the Coconut Frosting, using a hand-mixer, add 2 cans of coconut milk that have been chilled overnight. Add coconut milk to a bowl, plus 2 tbsp coconut sugar and mix using a hand mixer, until frosting is all combined and fluffy. 
    12. To assemble the cake, place one layer cake on a cake platter or plate. Spread 1/4 of the Coconut Frosting and smooth with a spatula. Top with the next layer cake and repeat the process. Finish with the final layer cake, adding frosting on top.
    13. Using the spatula, apply the remaining Coconut Frosting.
    14. When the sides are frosted, cover the outside of the cake by sticking the Healthy Crunch White Choco'Latte Coconut Chips to the frosting until the cake is covered. Happy Crunching! 

    We hope you enjoy this recipe! Leave a comment to let us know if you enjoyed this recipe. Please tag @healthycrunch and post a pic of you enjoying this recipe.