Vegan Coconut Cake With Coconut Frosting Recipe

Vegan Coconut Cake With Coconut Frosting Recipe
Vegan Coconut Cake With Coconut Frosting Recipe

Sometimes you just need to treat yourself! One of my all-time favorite treats is vegan coconut cake with coconut frosting recipe. I love coconut cake so much that my husband and I chose it as our wedding cake.

I want to start by saying that I am not a skilled baker! This usually works to my advantage by limiting the delicious vegan treats in my kitchen. However, this recipe is suitable for beginners. Even I can make this work!

This recipe is perfect for a late-night snack attack or even for events such as birthdays, potlucks, or holiday parties. Try pairing our very sophisticated Mushroom and Asparagus Risotto Recipe with this fabulous dessert to impress all your guests. This vegan coconut cake with coconut frosting is decadent, it is simple, and it is satisfying!

Prep time and serving size

  • Total time: 45 minutes
  • Serving size: 1 slice
  • Number of servings: 8

Equipment and utensils

Vegan Coconut Cake Ingredients

Vegan Coconut Frosting Ingredients

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Oil the 8-inch cake pan with oil or non-stick spray and line the bottom of the pan with parchment paper.
  3. Sift the all-purpose flour using a flour sifter or fine-mesh strainer into the large mixing bowl.
  4. Add the sugar, baking soda, salt, and desiccated coconut to the large mixing bowl with the flour. Mix the dry ingredients together.
  5. Add the coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract to the mixing bowl with the dry ingredients.
  6. Stir the wet and dry ingredients together with a large mixing spoon in the large mixing bowl. The mixture will form a thick batter. Ingredients need to be combined well, but be careful not to overmix.
  7. Pour the batter into the 8-inch cake pan. Spread the batter out to the edge of the pan using the mixing spoon. 
  8. Bake the cake for 30 minutes. You can determine whether the cake is baked by inserting a toothpick into the center of the cake. The toothpick should come out clean.
  9. Remove the cake from the oven and allow it to cool before adding frosting to the cake.
  10. To make the frosting, place the plant-based buttery spread into the medium mixing bowl. Use an electric hand mixer to whip the plant-based buttery spread until it is smooth and fluffy.
  11. Gradually add the powdered sugar to the mixing bowl with the plant-based buttery spread. Use an electric hand mixer to blend until ingredients are combined.
  12. Add coconut milk, vanilla extract, and flaked coconut to the medium mixing bowl with the sugar and plant-based buttery spread. Use the electric hand mixer to blend ingredients until creamy.
  13. Once the cake has cooled, spread the creamy coconut frosting on top.
  14. Cut the cake into 8 slices and enjoy!




About Kelly Walch, MS, RDN, LDN 28 Articles
Kelly Walch, MS, RDN, LDN, is a Registered Dietitian and Nutritionist with a master's degree in Nutrition and Dietetics. She is passionate about plant based diets, helping people lead healthier lives, and rescuing animals. She lives on her farm in Florida with her husband Alex and their 20 or so rescued animals.

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