GLUTEN-FREE COCONUT LOAF CAKE

So I suddenly got quite interested in vegan, gluten-free baking because challenges are cool (raw stuff doesn't count because you use crazy ingredients anyway. Uhuh) and this is my very first vegan, gluten-free, non-raw (that is, baked. That's the normal word people use. I'm foreign) cake. I wanted to make sure you couldn't tell it was vegan and gluten-free and as I'm very thorough I just ate half of it with my hands over the sink. No, you can't tell it's vegan and gluten-free.

GLUTEN-FREE COCONUT LOAF CAKE

Cake recipe slightly adapted from In Vegetables We Trust

1 can (400ml) coconut milk
25g (1/4 cup) ground flaxseed
1 teaspoon vanilla extract

150g (3/4 cup) caster sugar

135g (1 cup) rice flour
40g (1/3 cup) soya flour

1 teaspoon gluten-free baking powder

½ teaspoon baking soda
40g (1/2 cup) desiccated coconut

Glaze:

180g (3 cups) icing sugar
3 tablespoons soya milk or other non-dairy milk
1 teaspoon agave syrup 

20g (1/4 cup) desiccated coconut
20g (1/4 cup) toasted desiccated coconut

Preheat the oven to 180°C (360°F) and lightly grease a loaf tin. In a mixing bowl, whisk together coconut milk, ground flaxseed and vanilla extract until you have a thick, creamy mixture. Stir in the sugar, then sift and fold in the rice flour and soya flour, baking powder and baking soda. Add the desiccated coconut and mix until just incorporated, then pour into the tin. Bake for 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin to cool for about 15 minutes, then invert onto a cooling rack to cool completely. Once cool, make the glaze – mix together icing sugar and agave syrup, then gradually add the soya milk a tablespoon at a time, until everything is well combined. Next add the coconut, mix well then spread the glaze over the cake, then sprinkle with some more desiccated coconut if you like.