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slice of vegan coconut cake

Super Moist Vegan Coconut Cake (Gluten Free Option)

  • Author: thebananadiaries
  • Prep Time: 15
  • Cook Time: 27
  • Total Time: 42 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This is truly the best vegan coconut cake I’ve ever had! So moist and fluffy, and full of fresh coconut and vanilla with a dairy free coconut cream cheese frosting that just sets this coconut cake apart from the rest!


Ingredients

Units Scale
  • 3 1/4 cups cake flour, all-purpose flour or gluten free 1-to-1 baking flour, sifted (do NOT skip- add in 1 tsp arrowroot powder if using all-purpose flour or gluten free 1-to-1 baking flour, see Note)
  • 1 1/4 cup granulated sugar or coconut sugar (see Note)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup coconut cream, from a can*
  • 3/4 cup unsweetened applesauce, room temperature
  • 1/2 cup vegan butter, softened (stand mixer method) or melted (by hand method)
  • 2 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut shreds, unsweetened

Vegan Coconut Cream Cheese Frosting:

  • 1 cup vegan butter
  • 1 cup vegan cream cheese
  • 4 cups powdered sugar
  • 2 tbsp coconut cream
  • 1 cup toasted coconut

Instructions

No equipment version:

  1. Preheat the oven to 350F and grease three 6″ or 8″ cake pans with olive or coconut oil.
  2. In a small bowl, melt the vegan butter or coconut oil and allow to cool for 10 minutes. Set aside.
  3. In a large bowl, whisk together flour, sugar baking powder, and baking soda. Set aside.
  4. In a medium bowl, add coconut cream, vegan butter or coconut oil, applesauce, vanilla, and coconut extract together. Mix until thoroughly combined.
  5. Fold in the coconut flakes.
  6. Pour wet ingredients into dry and stir until there are no more clumps of batter. If your cake batter looks a little dry, you can add in by the tablespoon a little more coconut cream.
  7. Divide the batter evenly into the cake pans.
  8. Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.
  9. Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

Stand mixer or hand mixer version:

  1. Preheat the oven to 350F and grease three 6″ or 8″ cake pans with olive or coconut oil.
  2. Whisk together just the flour, baking soda, and baking powder in a medium bowl. Set aside.
  3. Next, you’ll cream together the softened vegan butter and sugar until the sugar dissolves into the butter about 3 minutes. I used the flat beater paddle. Scrape down the sides as needed.
  4. Then add in the unsweetened applesauce vanilla and coconut extract, and continue to beat again on medium-low speed, then increasing it to medium speed until combine, scraping down the bowl as needed.
  5. Gradually add in half of the flour mixture, followed by half of the coconut cream, and continue beating until the entire flour mixture and the coconut cream are in the batter. Beat until the dry ingredients are just incorporated, being careful not to over mix. Scrape down the sides as needed.
  6. Fold in the coconut flakes.
  7. Divide the batter evenly into the cake pans.
  8. Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.
  9. Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

Vegan Coconut Cream Cheese Frosting:

  1. When ready to frost the cakes, add vegan butter and cream cheese to a large bowl or stand mixer and cream for 2-3 minutes.
  2. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.
  3. Add in vanilla and 2-4 tablespoons of coconut cream or milk and continue to beat until desired texture.
  4. In between each layer, add 1/8 cup coconut flakes. Frost the rest of the cake and top with coconut flakes. Slice and enjoy!

Notes

*make sure to shake the coconut cream can before beginning. Sometimes the fat can separate from the water. Shaking the can will help everything combine.

Keywords: vegan coconut cake, dairy free coconut cake, eggless coconut cake, coconut cake recipe