I love this Vegan Coconut Cake because it is full of tropical flavors, which to me taste of summer at the seashore. Coconut lovers, we’ve got you covered! Because this recipe is a keeper. It is egg-free, dairy-free, and uses only vegan ingredients. Two soft, perfectly moist, sweet, extra delicious, coconut flavored cake layers. Each covered with the most delicious sweet coconut icing. Decorate with toasted shredded coconut, and you will have an awesome coconut cake that is both delicious and beautiful.
This coconut cake recipe is super easy to make too! Start by whisking the dry ingredients in one bowl and wet ingredients in another. Then fold the wet ingredients into dry before adding in the coconut oil. Pour the batter into prepared baking pans and bake. Let cool, and then frost. An easy, delicious cake to enjoy any time of the year!
To make Vegan Coconut Cake, you will need the following ingredients:
Preheat your oven to 350 ºF. Lightly grease with coconut oil or line with parchment paper two 8-inch baking pans.
In a large bowl, combine 2 ½ cups whole wheat flour or all-purpose flour, 1 ½ cups cane sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, and 1 cup unsweetened shredded coconut.
Melt ¼ cup coconut oil and set aside to cool.
In a large mixing bowl using an electric mixer, combine 1 (14-ounce) can coconut milk, 1 cup applesauce, 2 teaspoons apple cider vinegar, and 1 teaspoon vanilla extract and mix until smooth.
Fold the wet ingredients into dry, stirring with the electric mixer, before adding in the cooled coconut oil and stirring to combine.
Divide the cake mixture evenly between the prepared baking pans. Bake for 35-40 minutes, until golden on top and a skewer inserted in the center comes out clean.
Allow the cakes to cool for 10 minutes in the pans before removing and leaving to cool completely on a wire rack.
Place 1 cup shredded coconut on a baking sheet and toast in the oven for 5 minutes or until golden in color. Remove and set aside to cool.
Melt 1 cup coconut oil and pour into a large bowl. Using the electric mixer, stir in ½ teaspoon vanilla extract and 2 ½ cups powdered sugar and mix until thick and creamy. Add more powdered sugar if needed.
Use a serrated knife to remove the dome of each cake. Cover the top of one cake with the prepared icing and place the second cake on top. Frost the top and sides. Decorate with toasted coconut.
Slice and enjoy!
Every bite of this Vegan Coconut Cake is mouthwateringly delicious! Besides, it is easy to make too. Try it soon and don’t forget to tag #cookmerecipes in your baking posts on Instagram!
This is a very good recipe! We really enjoyed it.
Well done! Approved! Thanks for sharing recipe!
Dairy-Free Recipes
Vegan Recipes
Vegetarian Recipes
