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Vegan Vanilla Coconut Cake


  • Author: Wholesome Patisserie
  • Prep Time: 20min
  • Cook Time: 35min
  • Total Time: 55 minutes
  • Yield: Serves: 6-8

Description

A beautiful homemade egg and dairy free vanilla cake paired with a dreamy whipped coconut cream frosting topped with shredded coconut. Making a classic vanilla cake vegan style is easy done in one bowl using simple ingredients. 


Ingredients

Scale
  • Cake
  • 2 cups (300g) plain all purpose flour
  • 1 1/2 tsp (8g) baking powder
  • 1/2 tsp (3g) baking soda 
  • 3/4 cup (150g) raw or white caster sugar
  • 1 1/4 cup (300ml) vanilla almond milk, or plain almond milk if you cannot find vanilla flavoured 
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tsp (10ml) apple cider vinegar 
  • 2 tsp vanilla bean extract 
  • Coconut Frosting
  • 200g canned coconut whipping cream (half a full 400g can), refrigerate full can overnight. I use Honest to Goodness Organic Coconut Whipping Cream. If you cannot get canned whipping cream, use regular canned coconut cream chilled overnight.  
  • 1 Tbsp (20ml) maple syrup 
  • 1 tsp (7ml) vanilla bean extract 
  • 3/4 cup shredded coconut 

Instructions

  1. Note: This recipe uses canned coconut cream, ensure you refrigerate the can overnight before baking the cake. Or make the cake the day before and frost the next day. 
  2. Cake
  3. Preheat oven to 180ºC (356ºF). Grease with butter a round 9-inch baking pan and line with baking paper, set aside. NOTE: Alternatively, if you have a quality non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides. 
  4. In a large mixing bowl, sift together flour, baking powder and baking soda. 
  5. Whisk through sugar until well combined. 
  6. Pour in milk, oil, vinegar and vanilla. Gently fold with a spatula until well combined, ensuring not to over-mix, just ensure there is no pockets of flour remaining in the batter.
  7. Pour batter into prepared baking pan. Smoothing out the top. 
  8. Transfer to oven and bake for 30-35 minutes, until a tooth pick inserted into the middle comes out clean and it’s lightly golden on top. 
  9. Remove from oven and allow cake to cool in pan for 10 minutes.
  10. Transfer to a wire rack to cool completely. 
  11. Coconut Frosting
  12. 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. 
  13. Remove overnight chilled coconut can from fridge. 
  14. If you’re using a 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, which might be all of the solids, discarding the liquid underneath. 
  15. Beat for a few seconds until its creamy. 
  16. Add maple syrup and vanilla, beat until well combined, fluffy and soft peaks just begin to form, ensuring not to over-beat, scraping down the sides as needed.
  17. Dollop frosting onto cooled cake and gently spread it out.
  18. Sprinkle over shredded coconut. 
  19. Slice, serve and enjoy!
  20. Store in an airtight container, refrigerated, for 3-4 days.