Recipes
Celebrate Spring with our Lavva Coconut Cake topped with Coconut Butter-Cashew Frosting. With hints of cardamom, rose + lime, find the recipe below – perfect for Easter (and all season long).
INGREDIENTS
DRY
- 1 2/3 cup GF flour
- 1⁄2 cup coconut flour
- 1 cup coconut sugar
- 1 1⁄2 tsp baking soda
- 1⁄2 tsp fine sea salt
- 2 tsp cinnamon
- 1 1⁄2 tsp ground cardamom
WET
- 1⁄2 cup Vanilla Lavva
- 1⁄2 cup coconut oil (measured when softened, not melted-similar to the consistency of applesauce)
- 1 1⁄2 cup full fat coconut milk
- 2 tsp vanilla extract
- 1 Tb apple cider vinegar

FROSTING
- 3/4 cup cashews, soaked in hot water for 1 hour
- 1/4 cup coconut butter
- 2 Tb coconut milk
- 1 Tb Vanilla Lavva
- 3 Tb maple syrup
- 1 Tb lime juice + zest
- 2 tsp vanilla extract
- 1⁄2 tsp rose water (be careful-very potent, can adjust to your liking!)
- pinch of cinnamon/to taste
- pinch of cardamom/to taste
- pinch of fine sea salt
OPTIONAL GARNISH
- Toasted Coconut Flakes
- Dried Rose Petals
- (Not pictured but) Pistachio Dust would also be great!
CAKE DIRECTIONS
- Line bottom of 9″ round cake pan with parchment and spray bottom + sides with cooking spray to avoid sticking
- Place 3⁄4 cup cashews in hot water to soak for frosting while preparing the cake
- In medium bowl whisk together, dry ingredients
- In separate bowl whisk together, wet ingredients
- Combine wet into dry
- Pour batter into prepared cake pan
- Bake in a 350 degree oven for about 30-35 minutes or until a cake tester/toothpick comes out clean when inserted into the center of the cake
- When cake tester comes out clean, remove from oven and let cool on rack for 15 minutes
- Run knife between cake + cake pan to prevent sticking then invert cake onto cooling rack
- Let cool completely

FROSTING DIRECTIONS
- Drain soaked cashews
- Place all frosting ingredients in small food processor + blend until smooth
ASSEMBLING CAKE
- Once cake is completely cooled, spoon frosting into center of the cake smoothing it over the top, letting it trickle down the sides
- If you choose to add garnishes to the top of the cake, do so while the frosting is still room temp
- Once you have decorated the cake, place in the refrigerator + let icing firm
- Cake can be stored in the refrigerator and brought to room temp before serving
Notes
- Would be lovely served with a scoop of vanilla or coconut vegan ice cream
- This recipe makes enough batter to be divided into two cake rounds to make a two-layer cake as well, just double the frosting!