Easy Vegan Coconut Cake Recipe

Not to be confused with “difficult vegan coconut cake recipe” 😀

But seriously this recipe doesn’t get much simpler!
It’s a one bowl mix up with all the ingredients you already have!

Yes It’s true I do have several Vegan Coconut Cake Recipes here on my website

Each of them designed for a different application like my Coconut Mango Joconde Cake recipe which is slightly more advanced

Introducing super easy recipe for those of us who “ain’t got time fo’ dat!”

All you need is a large bowl and a whisk to make this one! 

Notes for Success:

Included in the recipe below is the American Buttercream icing to make the Classic version of this Easy Vegan Coconut Cake
Of course you can use whatever icings and fillings you like the most!

My preference is to use 3-7″ cake pans for a 3 layer cake
But this batter will equally bake into 2-8″ cake layers

Using vegetable oil in the cake recipe will keep your cake whiter and lighter versus using vegan butter
However it is completely your preference to use either or a combination of both

Bob’s Red Mill egg replacer is my go-to for dry blend replacers, but you can use whatever one you prefer
Honestly I have left it out on accident and still had a great cake! Shhh! LOL

Easy Vegan Coconut Cake Recipe

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Ingredients

  

For the Cake

• 1¾ cup Canned Full Fat Coconut Milk 414ml
• 2 teaspoon Vinegar or Lemon Juice 10ml
• 1½ teaspoon Coconut Extract *optional 7ml
• 1½ cups Cake Flour 180g
• 2¼ cups All Purpose Flour 280g
• 3 teaspoons Egg Replacer 3 teaspoons *see notes
• 1¼ cups Granulated Sugar 250g
• 3 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 cup Melted Vegan Butter OR Vegetable Oil 237g
• 2 cup Flaked Coconut

For the Icing

• 1 Recipe American Buttercream
• 2 Teaspoons Coconut Extract

For the Garnish

• 2 Cups Flaked Coconut toasted or raw ~ your choice

Instructions

 

• Preheat the oven to 350F then grease & parchment line your cake pans
• Combine all the wet ingredient together in one bowl
• Then sift all the dry ingredients together in a larger bowl *including the dry blend egg replacer- I do not reconstitute
• Add the wet ingredients to the dry & whisk smooth then add the flaked coconut
• Bake in 3- 7" greased & parchment lined cake pans in a preheated 350F oven for approximately 25-30 minutes or when you gently press the centers it is springy to the touch
• Meanwhile prepare the American Buttercream recipe as per the instructions on that post & be sure to add the coconut extract at the last stage of mixing
• Garnish with coconut all over the outside of the cake

Notes

Read the notes for success section above the recipe before beginning

Storage Coconut cake can be kept at room temperature for up to 3 days. For longer storage refrigerate for up to 1 week. Freeze wrapped well for up to 1 month

Tried this recipe?Let us know how it was!