Italian Cream Cake with Cream Cheese Frosting

Vegan Italian cream cake is perfect paired with an easy vegan cream cheese frosting! Contains nuts and coconut, perfect for breakfast or dessert.

For the Cake:
2 cups all purpose flour, minus 2 tablespoons (we are going to make our own self rising flour!)
2 tablespoons cornstarch
¾ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup brown sugar
½ cup granulated sugar
½ cup melted coconut oil
½ teaspoon vanilla extract
1 teaspoon almond extract
1⅓ cups almond milk
1 tablespoon apple cidre vinegar
¾ cup shredded coconut
¾ cup chopped nuts (I used Lush Nuts)

For the Cream Cheese Frosting:
1 small can coconut cream (5.4 oz.)
2 tablespoons maple syrup
2 tablespoons almond milk
2 tablespoons cashews
1 teaspoon almond extract
Extra chopped nuts for topping

View the full recipe at The Frosted Vegan →