How to prepare it:


Mix together the plant milk, oil and lemon juice in a large bowl and set aside.
In a different bowl, mix the flour, sugar, cornstarch, baking powder and baking soda then start incorporating the dry ingredients into the wet ones while mixing with a spatula. Pour the mixture onto a large short tray lined with parchment paper and bake in the preheated oven at 180° for 25-30 minutes or until lightly golden. Once finished, let the cake cool to room temperature, then cut into small rectangles.

For the syrup, add the water and sugar to a pan and bring to boil. Once the sugar has melted, add the coffee and vanilla extract then set aside to let it cool to room temperature. Once cooled, add the coconut milk and whisk until smooth. 

Spread the coconut flakes on a plate.

Take a small piece of cake, dip it in syrup then cover all edges in coconut flakes. Repeat the process with the rest of the cake, add to a plate and refrigerate for 1-2hrs before serving.

Enjoy the cake bites with a cup of coffee!