This is the easiest vegan coconut cake ever, made in 1 bowl with simple ingredients. Fluffy, light, oh-so-soft and topped with a creamy coconut frosting. If you are a coconut lover, this cake is for you!
I am beyond thrilled with how this cake turned out! It took a few attempts to get it just right, and I’m so excited to share it with you.
I worked hard to make the recipe as EASY as possible, with the end result still tasting like something you’d get from a bakery. I love 1 bowl recipes when it comes to baking, and I was able to achieve it here!
Vegan coconut cake is ultra fluffy and soft. It’s light and moist, instead of being heavy and dense. I used a simple vegan cream cheese coconut flavored frosting, with thin layers of frosting on the cake. This cake is truly delightful, and I can’t wait for you to try it!
How to make it
It really could not be easier!
- Whisk the dry ingredients in a bowl – flour, cornstarch, baking powder, salt and sugar.
- Add wet ingredients and mix until just combined – oil, non-dairy milk, vinegar, vanilla and coconut extracts.
- Pour into greased pans and bake.
- Let cool, then frost.
Tips for the best cake
- Grease your pans well and line with a circle of parchment paper. This will prevent your cake from sticking and breaking.
- Do not over mix the cake batter! Your cake will lose it’s fluffiness if you do.
- Cool the cakes completely before frosting, or the cake will slip and break. Also, since this calls for vegan cream cheese frosting, you will need to keep the cake refrigerated so it doesn’t get melty.
- Don’t have access to vegan cream cheese? No problem! Follow the recipe for Vegan Vanilla Frosting instead, adding a teaspoon of coconut extract.
Want more vegan cakes?
- The Best Vegan Chocolate Cake
- Vegan Vanilla Cake
- Vegan Chocolate Sheet Cake
- Vegan Carrot Cake
- Vegan Lemon Cake
- Vegan Red Velvet Cake
- Vegan Strawberry Cake
1 Bowl Vegan Coconut Cake
This is the easiest vegan coconut cake ever, made in 1 bowl with simple ingredients. Fluffy, light, oh-so-soft and topped with a creamy coconut frosting. If you are a coconut lover, this cake is for you!
Ingredients
Coconut Cake
- 2 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup neutral flavored oil or melted vegan butter
- 1 1/2 cups non-dairy milk (I used coconut milk, not from a can)
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
Coconut Cream Cheese Frosting
- 8 ounces vegan cream cheese
- 1/2 cup vegan butter, slightly softened
- 3-4 cups powdered sugar
- 1 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup shredded fine coconut, optional for topping cake
Instructions
Make the cake
- Preheat the oven to 350 degrees F and grease two 8 inch cake pans. I also like to place a circle of parchment paper on the bottom of each pan for easy removal.
- In a large bowl, add the flour, cornstarch, baking powder, salt and sugar. Whisk well to combine.
- To the bowl with the dry ingredients, pour in the oil, non-dairy milk, apple cider vinegar, vanilla and coconut extract. Mix with a large spoon until just combined, but be careful not to over mix the batter or your cake won't be soft and fluffy.
- Pour into prepared pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
- Let the cakes cool in the pan for 10 minutes, then carefully remove them and place on a cooling rack. Allow the cakes to cool completely before frosting; you can move them to the refrigerator to speed this up.
Make the frosting
- To a large bowl (you can simply wipe out the bowl you used for the cake), add vegan cream cheese, slightly softened vegan butter (not too soft, or your frosting will be melty), 3 cups of powdered sugar, vanilla and coconut extract.
- With a hand mixer, or stand mixer, mix starting on low, then increase to high until all ingredients are combined and smooth. If the frosting seems too runny, add another cup of powdered sugar. If it still is a bit runny, you can stick it in the refrigerator for 30 minutes or so until it firms up a bit.
- Frost the cake as desired, then sprinkle with shredded coconut and serve. Enjoy!
Notes
- You could substitute cake flour for all purpose if desired, but if you do omit the cornstarch as well. Gluten free all purpose flour may work, but I haven't tested it.
- I used melted coconut oil, but you can use canola oil or melted vegan butter as well.
- I loved the cake with a cream cheese frosting, but you could also use my Vegan Vanilla Frosting and add 1 teaspoon of coconut extract to it.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 59g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Sodium: 206mg | Potassium: 97mg | Fiber: 2g | Sugar: 41g | Vitamin A: 270IU | Calcium: 73mg | Iron: 1mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Hi Nora, looks amazing- does this cake recipe freeze well (without the icing)? 🙂
Hi Kajal. Yes, the cake freezes well, and by freezing it you will keep it as fresh as possible. Wrap the cakes well, freeze, then defrost and frost the cake the day of or night before. Hope this helps! Happy baking!
Made it. Served it after dinner. Half of the cake remained. The rest was not anywhere to be seen by dinner time the next day. It is that good. Geez, Louise. I did sub in cake flour (and left out the corn starch) and it produced a wonderfully light and airy cake. I’d highly recommend using cake flour for this if you don’t want a dense cake. I also used avocado oil as my fat and soy for my milk.
I’m so glad everyone enjoyed the coconut cake! Yes, cake flour is best here. Thank you!