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A slice being taken out of this vegan coconut cake recipe.
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Dairy Free Vanilla Cake

A light and fluffy vanilla cake made without dairy or eggs, soft, tender, and naturally delicious.
Course Dessert, Snack
Keyword 8 inch cake, coconut, vanilla, vegan
Prep Time 25 minutes
Cook Time 30 minutes
Coconut Cream Chill Time: 12 hours
Total Time 12 hours 55 minutes
Servings 12 serves
Calories 261kcal
Author Samantha Pickthall

Ingredients

Cake

  • 2 1/2 cups all purpose flour, scoop & leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup superfine sugar
  • 1 1/4 cup almond milk, or any dairy free milk
  • 1/4 cup extra virgin olive oil
  • 2 tsp apple cider vinegar, or white vinegar
  • 2 tsp vanilla extract

Frosting

  • 7 oz. canned coconut whipping cream, refrigerated overnight. Alternatively, use canned coconut cream chilled overnight & use only the coconut solids on top, discard the liquid.
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup shredded coconut
US Customary - Metric

Instructions

Cake

  • Chill Coconut Cream: Refrigerate the coconut whipping cream overnight (or at least several hours) before making the frosting. This ensures it whips up fluffy and silky.
  • Preheat Oven: Preheat your oven to 356ºF (180ºC). Line a 8 inch round or square baking tin with parchment paper, and set aside. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
  • Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and baking soda. Whisk in the sugar until well combined.
  • Add Wet Ingredients: Pour in the almond milk, olive oil, apple cider vinegar, and vanilla extract. Gently fold with a spatula until fully incorporated and no streaks of flour remain. Do not over-mix.
  • Transfer Batter: Pour the batter into the prepared pan, smoothing the top.
  • Bake: Bake for 30–35 minutes, until a toothpick inserted into the centre comes out clean and the top springs back when pressed lightly.
  • Cool Cake: Remove from the oven and let cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before frosting.

Frosting

  • Chill Bowl: Chill a large mixing bowl in the freezer for 15 minutes before preparing the frosting.
  • Prepare Coconut Cream: Remove the refrigerated coconut whipping cream. Scoop out 200g of solid cream into the chilled bowl (discard any liquid or save for smoothies).
  • Whip Frosting: Beat the coconut cream for a few seconds until creamy. Add the maple syrup and vanilla, then beat until soft peaks form. Avoid over-beating.
  • Frost Cake: Dollop frosting onto the cooled cake and spread evenly.
  • Add Coconut: Sprinkle shredded coconut over the top. Enjoy!

Notes

Room Temperature: Store for 2–3 days in an airtight container away from humidity.
Refrigeration: 3–4 days in an airtight container.
Freezing: Wrap cooled, unfrosted cake tightly in plastic wrap and foil. Freeze up to 3 months. Thaw in the fridge 24 hours before frosting.

Nutrition

Calories: 261kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 98mg | Potassium: 147mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg