Vegan Coconut Cake
Deliciously perfect vegan coconut cake from scratch! Paired with a vegan coconut cream frosting. Simple to make and looks so professional!
Servings: 16 slices
Calories: 659kcal
Ingredients
For the Cake
- 3 cups cake flour (360g) (can sub all purpose or GF- See post notes)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoons salt
- 2 cups vegan sugar (398g)
- ¾ cup vegan butter (170g)
- 1 cup + 1 tablespoon unsweetened applesauce (270g)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (*If almond allergy, omit)
- 1 teaspoon coconut extract
- 13 ½ ounces canned full fat coconut milk (400g)
- 1 tablespoon apple cider vinegar
- ½ cup sweetened coconut flakes (42g)
For the frosting
- 6 cups powdered sugar (680g)
- ⅔ cup vegan butter, softened (150g)
- 2-4 tablespoons dairy free milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ¼ teaspoon almond extract
For decorating
- 12 ounces sweetened coconut flakes (340g) (may not need all)
Instructions
For the Cake
- Preheat oven to 350 degrees.
- Roll out parchment paper and trace around the bottom of 2 9-inch round cake pans. Cut out the circles and place at the bottom of your pans.
- Grease the sides of pans liberally (spread butter or coconut oil). Lightly dust with flour all around. Set aside.
- In a bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In another bowl, cream together butter and sugar for 3-5 minutes.
- Add in applesauce and mix just until combined.
- Add the extracts and mix again.
- Pour the canned coconut milk and apple cider vinegar together in a separate bowl.
- Alternate adding the dry ingredients and the milk. Mixing just until combined.
- Fold in ½ cup coconut flakes.
- Bake for 45 to 55 minutes or until a toothpick inserted comes out clean.
- Remove from the oven. Let the cakes cool for 30 minutes in the pan. Then, turn them onto a baking rack to finish cooling completely before frosting. (*See post notes if need faster).
For the Frosting
- Combine powdered sugar and softened vegan butter in a bowl with a mixer. Add in the extracts and mix together. Add in one tablespoon of milk at a time until you get your desired spreadable consistency.
- Spread a layer of frosting between the cakes and then all around the cake.
- Carefully pat handfuls of coconut flakes onto cake.
- Store cake covered at room temperature for 4-5 days.
Video
Notes
*Nutritional facts are only estimates. Utilize you own brands for accuracy.
Tip: If you aren't used to or don't want a super sweet cake, you can use ½ unsweetened and ½ sweetened coconut flakes or all unsweetened.
Nutrition
Serving: 1slice | Calories: 659kcal | Carbohydrates: 95g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Sodium: 328mg | Potassium: 282mg | Fiber: 4g | Sugar: 72g | Vitamin A: 775IU | Vitamin C: 0.8mg | Calcium: 43mg | Iron: 1.8mg
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