Warmed-up cake for breakfast? When it’s got coconut, banana, chia seed, and very little added sugar, why not?! O.K., call it banana bread. There you go — permission to have cake for breakfast. Improvised from a recipe at Maple Spice. Take this to any gathering — no one has to know it’s vegan, but it may start a conversation. Ha, maybe I’ll call that ‘cake activism’. Readers of Honk if You’re Vegan will understand that!
Toasting coconut makes it crunchy and nutty. it’s almost as if there are walnuts in the cake. You can lower sugar content even further by skipping the lime glaze, but it does add a nice citrus zing.
Prep Time: 25 minutes (includes time to toast coconut flakes and squeeze/zest limes)
Bake Time: 45 minutes
2 1/2 c all-purpose flour
1/2 c whole wheat flour
1/2 c chia seed
1 1/4 c flaked unsweetened coconut
2 t baking powder
1 t baking soda
1 t salt
1 ripe mashed banana
1 14 oz can coconut milk
1/2 c light brown sugar, lightly packed
1/2 c lime juice (juice of about 5 limes)
zest of 4 -5 limes
1 t vanilla extract
1/2 c confectioner’s sugar
1 T lime juice
Preheat oven to 350.
Lightly grease (with vegan buttery stick) and flour ten-inch Bundt pan or two eight-inch cake pans.
Step One: Gather all ingredients. Toast coconut on stovetop over medium-high heat, stirring pretty constanly once it begins to brown to avoid it burning. Set aside 1/4 cup toasted coconut for topping. (If skipping glaze, go ahead and put all the coconut in with the dry ingredients.)
Step Two: Zest and Juice limes for both cake and glaze (5-6 limes including glaze, 4 -5 limes if skipping glaze).
Step Three: Mix dry ingredients, in larger of two mixing bowls: the flours, chia seed, coconut, baking powder, baking soda, and salt.
Step Four: Mix wet ingredients in smaller bowl: banana, coconut milk, brown sugar, lime juice, zest, and vanilla.
Step Five: In larger bowl, combine wet ingredients with dry.
Step Six: Spoon mixture into cake pan and bake at 350 for 45 minutes or till golden brown.
Step Seven: While cake is baking, whisk lime juice into confectioner’s sugar and save it in the fridge.
Step Eight: Remove cake from oven. Let cool fully. Drizzle glaze over cake and press reserved toasted coconut over top. Some of it will fall off; that’s so you can sample it. Slice and enjoy!