Baking my Simple Vegan Coconut Cake is always a delightful experience. This cake is one of those recipes that makes me fall in love with baking all over again. I love how quick and easy it is to prepare, using just one bowl and simple ingredients. The first time I made this Simple Vegan Coconut Cake, I was amazed by its light and fluffy texture. I remember thinking, “Wow, this is really something special.” I wanted to create a dessert that was not only vegan but also incredibly delicious, and this cake certainly delivers.
A Coconut Lover’s Dream
As someone who adores coconut, I knew this cake would be a perfect addition to my collection of recipes. I often get asked for vegan dessert ideas that are easy to make but still indulgent. That’s exactly why I designed this Simple Vegan Coconut Cake. It’s packed with coconut flavor, from the shredded coconut in the frosting to the coconut flavoring in the cake itself. Every bite feels like a little tropical escape, and I can’t help but smile when I see others enjoying it just as much as I do.
The Magic of Vegan Frosting
One of my favorite parts of making this cake is the frosting. It’s creamy, rich, and has just the right amount of sweetness. I use vegan cream cheese and dairy-free butter, which blend together beautifully to create a smooth, velvety texture. When I spread it over the Simple Vegan Coconut Cake, it looks so inviting and tastes even better. I like to sprinkle a little extra shredded coconut on top for that added crunch and visual appeal. It’s the kind of frosting that could turn any cake into a masterpiece.
This cake isn’t just for vegans—everyone who tries it loves it! Whether it’s for a holiday, a weekend brunch, or just a sweet treat to enjoy with a cup of tea, this Simple Vegan Coconut Cake is always a hit. It’s light, moist, and perfectly satisfying, making it a go-to dessert for me. I’m thrilled to share this recipe because I believe good food should be enjoyed by everyone, no matter their dietary preferences. So if you’re looking for a simple yet impressive dessert, give this cake a try. You won’t be disappointed!
Table of Contents
Chef’s Notes- Simple Vegan Coconut Cake
- Ingredient Prep: For the best results, bring all your ingredients to room temperature before starting. This will help the batter blend smoothly and ensure an even rise in the cake.
- Mixing Tips: Avoid overmixing your batter once the wet and dry ingredients are combined. Overmixing can lead to a denser texture; instead, stir just until no dry streaks remain for a light, fluffy cake.
- Baking Pan Options: This recipe is designed for two 6-inch cake pans, but you can also use a single 8-inch pan. Just increase the baking time by 5-10 minutes and check for doneness with a toothpick.
- Frosting Tips: If the frosting seems too runny, chill it in the refrigerator for 10-15 minutes before frosting the cake. This will help it firm up and make it easier to spread.
- Decoration Ideas: For a more festive look, consider adding toasted coconut flakes on top of the frosting. You could also garnish with edible flowers, fresh berries, or a dusting of powdered sugar for a professional finish.
Simple Vegan Coconut Cake
Dive into the delightful world of vegan baking with this Simple Vegan Coconut Cake! Perfectly fluffy and irresistibly soft, this one-bowl recipe is a breeze to make and delivers a moist texture that’s sure to satisfy your sweet cravings. Topped with a luscious coconut cream frosting, it’s an ideal treat for coconut enthusiasts looking for a healthy, affordable dessert option. Whether you’re a seasoned baker or just starting out, this cake promises both simplicity and exquisite flavor. Get ready to impress your friends and family with a stunning, cruelty-free cake that’s as delicious as it is compassionate!
4
servings15
minutes35
minutes1672
kcal10
minutes1
hourKeep the screen of your device on
Ingredients
- Dry Ingredients
5/8 cup all-purpose flour
1/2 tablespoon cornstarch
1/4 tablespoon baking powder
1/8 teaspoon sea salt
- Wet Ingredients
3/8 cup vegetable oil or melted vegan butter
3/8 cup almond milk
1/2 teaspoon apple cider vinegar
1/2 teaspoon pure vanilla essence
1/2 teaspoon coconut flavoring
- Sweetening
3/8 cup granulated sugar
- Frosting
2 ounces vegan cream cheese
2 tablespoons dairy-free butter slightly softened
3/4 to 1 cup powdered sugar
1/2 teaspoon pure vanilla essence
1/2 teaspoon coconut flavoring
1/4 cup shredded coconut optional for topping
- Alternative Ingredients:
All-purpose flour: Substitute with gluten-free all-purpose flour blend.
Vegetable oil: Can be replaced with melted coconut oil or canola oil.
Almond milk: Use any other non-dairy milk such as soy oat, or coconut milk.
Apple cider vinegar: Replace with white vinegar or lemon juice.
Vegan cream cheese: Use silken tofu blended until smooth or another dairy-free cream cheese alternative.
Powdered sugar: Use coconut sugar powdered or another vegan powdered sweetener.
Shredded coconut: Omit or use toasted coconut for added flavor.
Directions
- Prepare Baking Pans – Start by preheating your oven to 350°F. Lightly grease two 6-inch cake pans and line the bottoms with parchment paper circles. This ensures your cakes release effortlessly after baking. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, sea salt, and granulated sugar until well blended, about 2 minutes.
- Mix Wet Ingredients – In a separate bowl, mix the vegetable oil, almond milk, apple cider vinegar, vanilla essence, and coconut flavoring until smooth. This mixture forms the base of your cake batter. Gradually pour the wet ingredients into the dry ingredients. Stir gently with a large spoon or spatula until just combined. Be careful not to overmix to maintain a fluffy texture, approximately 3 minutes
- Bake the Cakes – Divide the batter evenly between the prepared cake pans. Place them in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Carefully remove them from the pans and transfer to a cooling rack to cool completely, about 20 minutes. For faster cooling, place them in the refrigerator.
- Prepare the Frosting – In a clean mixing bowl, combine the vegan cream cheese and dairy-free butter. Beat with a hand mixer on low speed, gradually increasing to high, until creamy and smooth, about 4 minutes. Gradually add powdered sugar, one cup at a time, mixing thoroughly after each addition. Stir in vanilla essence and coconut flavoring. If the frosting is too runny, add more powdered sugar or refrigerate for 30 minutes to firm up. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of coconut frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake. Sprinkle shredded coconut over the frosting for added texture and decoration.
- Serve and Enjoy – Slice the cake into 4 generous pieces and serve. This cake pairs wonderfully with a cup of tea or a glass of almond milk. Enjoy your homemade Simple Vegan Coconut Cake!
Equipment
- mixing bowls
- measuring cups and spoons
- chef’s knife
- cutting board
- hand mixer
- baking sheet
- cake pans
- cooling rack
Nutrition Facts
- Calories: 1672kcal
- Fat: 80g
- Saturated Fat: 12g
- Cholesterol: 0mg
- Sodium: 824mg
- Potassium: 388mg
- Carbohydrates: 238g
- Fiber: 8g
- Sugar: 164g
- Protein: 12g
- Vitamin A: 1080IU
- Calcium: 292mg
- Iron: 4mg
FAQs- Simple Vegan Coconut Cake
Can I use canned coconut milk instead of almond milk?
Yes, canned coconut milk can be used, but it will make the cake richer. Choose the full-fat variety for the best results, and adjust the baking time as the batter may be slightly thicker.
How can I make this cake gluten-free?
Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum to help with binding, as this will give the cake a better structure.
Is there a way to reduce the sugar content in this cake?
You can reduce the sugar by 25%, but the cake will be slightly less sweet. Alternatively, you can use a natural sweetener like coconut sugar or maple syrup, though this may slightly alter the texture.
Can I make the frosting without vegan cream cheese?
Yes, you can substitute vegan cream cheese with whipped coconut cream for a lighter, dairy-free frosting. Just refrigerate a can of full-fat coconut milk, scoop out the solid part, and whip it with powdered sugar.
How long will this cake last, and can I freeze it?
The cake will keep in the refrigerator for up to 5 days in an airtight container. You can also freeze it for up to 2 months by wrapping individual slices in plastic wrap and storing them in a freezer-safe container. Thaw overnight in the refrigerator before serving.
