The Best Vegan Coconut Cake (single layer)
This easy single-layer Vegan Coconut Cake is created without eggs and is completely dairy-free. With a luscious whipped coconut cream frosting.
Servings 8 slices
Calories 326kcal
Ingredients
Cake
- 2 cups (300g) plain all purpose flour, scoop & leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup golden or white caster sugar
- 1 1/4 cup coconut milk from a carton not canned, or almond milk, at room temperature
- 1/4 cup extra virgin olive oil
- 2 tsp apple cider vinegar
- 1 tsp 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 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 3/4 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
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.
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.
Nutrition
Calories: 326kcal | Carbohydrates: 52g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 93mg | Potassium: 146mg | Fiber: 1g | Sugar: 27g | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 2mg