Vegan Coconut Cake

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Refined-Sugar-Free, Vegan (of course!)

Save the eggs for your Easter basket because this Vegan Coconut Cake is going down in your kitchen for Easter! You heard me right! No eggs, dairy, gluten, grains, OR refined sugar needed to make this ultra-moist and decadent cake! Just plenty of coconut, coconut… and more coconut!

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Ingredients:

For the cake:

Dry:

Wet:

  • One and 1/4 cup of maple syrup
  • Four cups of coconut milk
  • One and a half lemons, juiced
  • One cup of apple sauce
  • Two cups of cooked, mashed Japanese sweet potato flesh
  • One tbsp. of vanilla
  • Optional: 1/4 of a tsp. of almond extract

For the frosting:

  • The cream from two cans of canned full-fat coconut milk that have been refrigerated at least overnight*
  • One and a half tsp. of vanilla
  • Two to three tbsp. of maple syrup (adjust to taste)

Topping:

  • Shredded coconut (enough to cover the entire cake)

How to make:

  1. Preheat your oven to 350 degrees Fahrenheit, and line three circular cake pans with parchment paper.
  2. In a medium-sized bowl, mix together the coconut milk and lemon juice, then set aside.
  3. In a large bowl, mix together the dry ingredients.
  4. Mix the lemon-coconut milk mixture and the remaining wet ingredients into the dry ingredients until smooth and fully combined.
  5. Pour the batter evenly into each lined cake pan.
  6. Bake the cakes for one hour and a half.
  7. Place a large bowl into your freezer to chill for the frosting while the cakes bake.
  8. Once the cakes have finished baking, remove them from the oven, and allow them to cool completely before removing them from their pans or assembling and frosting the cake.
  9. Remove the bowl from the freezer, then add the coconut cream (do not add the water from the can! Only use the cream from the top of the can!) to the bowl and mix the cream with a hand mixer until thick and smooth.
  10. Mix the maple syrup and vanilla into the coconut cream until fully combined, then place the frosting into the refrigerator until it’s time to frost the cake.
  11. Once the cakes have completely cooled, remove them from their pans one at a time, and frost the top of one layer before placing another layer on top of it.
  12. Frost the entire outside and top of the three-tiered cake, then pour and sprinkle the coconut flakes all over the cake.
  13. Cut, serve, and enjoy!

Recipe notes:

  1. When canned full-fat coconut milk is refrigerated, the cream and the liquid separate. To make the frosting, you only want to use the cream, not the water.
  2. When the cakes are done baking, they will still be very soft and fragile; therefore, it is crucial to allow them to cool completely before removing them from their pans.
  3. The frosting will melt easily, so be sure to keep the cake in the refrigerator when it is not in use.

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This post contains affiliate links, which means that when you make a purchase from a link, I receive a small commission and you are supporting LoveThroughPlants with no additional cost to you. Thank you for helping support LoveThroughPlants! For more information about my affiliate policy, please click here.

 

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< Previous Recipe: Asian Cashew Pineapple Boats

 

 

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