Vegan, Gluten-free coconut loaf with pomegranate glaze
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 1 cup white flour
  • ½ cup spelt flour
  • ⅓ cup coconut oil, melted
  • ¾ cup birch sugar
  • 3 Vegegg*
  • 1 cup shredded coconut
  • 1 cup non-dairy milk
  • zest of a lime
  • ½ tsp vanilla extract
  • a pinch of fine sea salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • -
  • ¾ cup powdered sugar
  • juice of one pomegranate
  1. Preheat oven to 350F (175 degrees)
  2. Make your Vegg-Eggs by combining 3 tsp of Vegg-Egg powder with approx 5 tsp of water and let sit for 5 minutes.
  3. In a medium bowl, combine the flours with the baking powder and baking soda.
  4. In another bowl. combine the melted coconut oil with the birch sugar, the Vegg-Egg, shredded coconut, milk, vanilla and sea salt.
  5. Using a rubber spatula, fold dry mixture into wet mixture.
  6. Pour into a greased and lined loaf tin and bake for about 35-40 min or until a scewer comes out clean.
  7. For the glaze simply combine the juice of the pomegranate with the powdered sugar and pour over the cooled down cake.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at