This easy single-layer Vegan Coconut Cake is created without eggs and is completely dairy-free. With a luscious and sweet coconut cream frosting sprinkled with shredded coconut, this is the best vegan coconut cake recipe.
🍰 Why You Will Love This Recipe
- Easy vegan vanilla cake.
- Creamy vegan coconut cream frosting.
- Eggless.
- Dairy-Free.
- Vanilla cake is made in one bowl.
- The frosting is also made in one bowl.
Table of Contents
If you have been looking for a single-layer, 8-inch, easy vegan coconut cake, look no further.
This vegan coconut cake has an easy one-bowl, egg-free, and dairy-free vanilla cake with a whipped coconut cream frosting.
To make a successful eggless and dairy-free cake, apple cider vinegar is included as a replacement for the eggs. It reacts directly with the baking powder and baking soda by activating them which makes the cake expand and rise in your oven.
You don’t need any electric beaters for the cake, only the frosting. I used a canned coconut whipping cream, such as this one here or here. It works great as a dairy-free alternative to traditional whipping cream.
If you’re interested in more vegan cake recipes, try my beautiful Hummingbird Cake and this easy Eggless Banana Cake.
For more easy vegan recipes, my current favorites are these Vegan Fudgy Brownies and this morish no-bake Dairy-Free Caramel Slice.
📋 Ingredient Notes & Substitutions
- Plain Flour - also known as all purpose flour in the US.
- Baking powder - gives lift to the cake. For best results use aluminum-free baking powder and make sure it’s not expired. You can test if your leaveners still work with this guide.
- Baking soda - helps the cake rise.
- Caster sugar - you can use either golden/raw or white caster sugar.
- Coconut milk - use coconut milk from a carton, not canned coconut milk, which will be too thick for this vegan coconut cake. You can also use almond milk or any neutral flavoured dairy-free milk.
- Extra virgin olive oil - a quality extra virgin olive oil will produce the best results. Don’t use any other vegetable oil as they can add too much flavor that changes the result.
- Apple cider vinegar - must be apple cider vinegar and not white vinegar.
- Vanilla extract - you can use vanilla extract with or without seeds. I have not tested this cake using a vanilla bean paste.
- Coconut whipping cream - comes in a can. I use this brand here or here. As an alternative, use regular canned coconut cream but scoop out only the coconut cream solids and discard the liquid. Depending on which brand of coconut whipping cream you use, it will need to be refrigerated overnight for best results.
- Maple syrup - A pure maple syrup without any added sweeteners works best.
- Shredded coconut - You’ll love the texture the shredded coconut offers. As an alternative, use either desiccated coconut or flaked coconut.
🥣 Step By Step Instructions
There is a full and detailed recipe card at the bottom of this post.
Note: This recipe uses canned coconut whipping cream that needs to be refrigerated overnight before use. Or make the cake the day before and frost it the next day.
1) In a large mixing bowl, sift together the flour, baking powder, and baking soda. Whisk through the sugar until well combined.
2) Pour in the milk, oil, vinegar, and vanilla. Gently fold and mix with a spatula until incorporated and no streaks of flour remain, ensuring not to over-mix the batter.
3) Pour batter into the prepared baking pan. Smoothing out the top. Bake for 30-35 minutes, until a toothpick inserted into the middle, comes out clean and it’s lightly golden on top.
4) Beat cream for a few seconds until it’s creamy. Pour in maple syrup and vanilla, and beat until fluffy and soft peaks form, ensuring not to over-beat.
5) Dollop frosting onto your cooled cake and spread it out. Sprinkle over shredded coconut. Serve and enjoy!
💭 Tips For Recipe Success
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Do not over-mix this cake batter as it will result in a tough cake texture after baking.
- For best results, use a canned coconut whipping cream chilled overnight for the frosting as opposed to regular canned coconut cream.
- Before making the frosting, chill your mixing bowl in the freezer for 15 minutes. This helps the coconut cream hold its thick texture.
⏲️ Storage Instructions
Store in an airtight container, refrigerated, for 3-4 days. Or at room temperature away from humidity for 2-3 days.
Freeze this cake without the coconut frosting by allowing it to completely cool after baking. Wrap it tightly in plastic wrap and then wrap it again in foil. Freeze for up to 3 months.
To defrost, remove it from the freezer and place it in your refrigerator, still wrapped, for a full 24 hours until thawed. To serve, make the frosting and serve.
💬 Recipe FAQ's
I have not tested this vegan coconut cake using gluten-free flour. I would suggest trying it out using a pre-made and good quality all purpose plain gluten-free flour blend from the store.
Yes. It won’t be vegan but it will still be egg-free.
Yes. It still needs to be refrigerated overnight and you only need the coconut cream solids on top, discard the liquid.
Yes. Try adding ¼ cup of shredded coconut to the cake batter at the same time you mix through the sugar. It will change the texture of the finished baked cake but it will add extra delicious coconut flavor.
🥄 Related Recipes
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Recipe Card
The Best Vegan Coconut Cake (single layer)
Ingredients
Cake
- 2 cups (300g) plain all purpose flour, scoop & leveled
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup golden or white caster sugar
- 1 ¼ cup coconut milk from a carton not canned, or almond milk, at room temperature
- ¼ cup extra virgin olive oil
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Coconut Frosting
- 200 g canned coconut whipping cream, or half a 400g can, refrigerated overnight Alternatively, use canned coconut cream chilled overnight & use only the coconut solids on top, discard the liquid.
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup shredded coconut
Instructions
- NOTE: This recipe uses canned coconut whipping cream that needs to be refrigerated overnight before use. Or make the cake the day before and frost it the next day.
Cake
- Preheat oven to 180ºC (356ºF). Line a round 8-inch baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of cocoa. This will leave your finished cake with smooth sides.
- In a large mixing bowl, sift together the flour, baking powder, and baking soda.
- Whisk through the sugar until well combined.
- Pour in the milk, oil, vinegar, and vanilla. Gently fold and mix with a spatula until incorporated and no streaks of flour remain, ensuring not to over-mix the batter.
- Pour batter into the prepared baking pan. Smoothing out the top.
- Bake for 30-35 minutes, until a toothpick inserted into the middle, comes out clean and it’s lightly golden on top.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
Coconut Frosting
- Chill a large mixing bowl in the freezer for 15 minutes before starting. If using a stand mixer, chill the bowl, if it’s too large for your freezer chill in the refrigerator for 30 minutes.
- Remove overnight chilled coconut can from the fridge.
- If you’re using a 400g can of coconut whipping cream that’s all solid, scoop out half (200g) into the chilled mixing bowl. If using regular canned coconut cream, only scoop out 200g of the solid cream that has floated to the top. Discard the liquid or add it to a smoothie!
- Beat cream for a few seconds until it’s creamy.
- Pour in maple syrup and vanilla, and beat until fluffy and soft peaks form, ensuring not to over-beat.
- Dollop frosting onto your cooled cake and spread it out.
- Sprinkle over shredded coconut.
- Serve and enjoy!
Notes
Nutrition
This recipe was originally published in June of 2021. It was republished in September of 2022 with new helpful information. The ingredients and method have not been changed.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
Yoshi says
Hi, the cake looks amazing would love to try but I'm just wondering see if we could use gluten free flour instead ..
Samantha says
Hi Yoshi, thank you! If you have a good quality plain all purpose gluten free flour that you have had success with in baked goods, I would suggest that. As I haven't made this cake gluten free myself, I cannot guarantee it will have the same end result. I can only recommend you use a good GF all purpose flour in place of the flour in this recipe, 1:1 ratio so you would use 2 cups for your gluten free flour. Hope that helps 🙂