Vegan Coconut Cake Recipe
This 1 Bowl Vegan Coconut Cake is a moist and fluffy plant-based delight made with simple pantry staples and flavored with coconut and vanilla extracts. Perfectly tender and topped with a creamy vegan cream cheese frosting and optional shredded coconut, this cake is easy to prepare and baked in just one bowl, making cleanup a breeze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
Wet Ingredients
- 3/4 cup neutral flavored oil or melted vegan butter
- 1 1/2 cups non-dairy milk (coconut milk, not from a can)
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
Frosting
- 8 ounces vegan cream cheese
- 1/2 cup vegan butter, slightly softened
- 3–4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
Optional Topping
- 1 cup shredded fine coconut
Instructions
- Prepare the cake pans: Preheat your oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans and place a circle of parchment paper at the bottom of each for easier removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all purpose flour, cornstarch, baking powder, salt, and granulated sugar until thoroughly combined.
- Combine wet ingredients: To the dry mixture, add the neutral flavored oil or melted vegan butter, non-dairy milk, apple cider vinegar, pure vanilla extract, and coconut extract. Stir gently with a large spoon until just combined; avoid over mixing to keep the cake soft and fluffy.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully release them and transfer to a cooling rack. Let the cakes cool completely before frosting. For quicker cooling, you can place them in the refrigerator.
- Make the frosting: In a clean large bowl, combine the vegan cream cheese, slightly softened vegan butter, 3 cups of powdered sugar, vanilla extract, and coconut extract. Using a hand mixer or stand mixer, beat on low initially then increase to high speed until the mixture is smooth and fully incorporated. If the frosting is too runny, add up to 1 additional cup of powdered sugar. Chill in the refrigerator for about 30 minutes if it remains too soft.
- Assemble the cake: Frost the cooled cakes as desired with the vegan cream cheese frosting. Optionally, sprinkle shredded fine coconut over the top for extra flavor and texture.
- Serve and enjoy: Slice the cake and serve immediately or store refrigerated until ready to enjoy.
Notes
- Ensure non-dairy milk is not canned coconut milk, as it tends to be thicker and may alter the batter consistency.
- Do not over mix the batter to maintain a light, fluffy texture for the cake.
- If frosting is too soft or runny, chilling it helps it firm up for easier spreading.
- You can substitute neutral oil with melted vegan butter for richer flavor.
- Refrigerate leftovers and consume within 3-4 days for best freshness.
Keywords: vegan coconut cake, dairy-free cake, plant-based dessert, vegan cream cheese frosting, easy vegan cake recipe
Find it online: https://www.sanacooks.com/vegan-coconut-cake-recipe/
