Vegan Coconut Cake

This cake is both the most decadent and the most nutritionally detrimental item I have ever made before. I should make a warning that you should only ever make it for special occasions because otherwise you might explode from eating all of the junk in here. It really is sinfully good, though.

I created this recipe impulsively while entertaining the possibility of making my own wedding cake someday. For the last year or so of our relationship, Mitch and I have planned to have a wedding on the same day that we first confessed our love for one another: November 8th. As time marches on, we lean more and more toward November 8th of next year but sometimes I get this devilish little spark of spontaneity, and I came up to him shortly before this cake was baked to ask him if we could just get married this November. As in we only have 8 weeks to plan and budget. I thought that the breaking point for our budget would be the cake, so if I made it myself we would clearly be fine.

I was wrong. And even though Mitch probably knew it from the moment I suggested the speedy marriage, he let me dance around and make the cake and fall in love with it before I had the chance to think about everything else that would need to go into a wedding other than a cake, and the truth overcame me. But it wasn’t scary to realize that I couldn’t pull off a wedding so quickly. In fact, it was kind of exciting to think that we still had a year to make decisions and unfold our dream wedding together without stressful haste. As much as I like to spontaneously jump into big life decisions, I also like to realize afterwards that I need more time to organize and create. Because I like to plan too. And now I have a year to decide on every single facet of the wedding other than the wedding cake, so I’m glad we got that knocked out of the way.




When I eat it, though, I still picture a beautiful, elegant, luxurious fall wedding that we will have some day, and that makes me very happy. Because yes, I am one of those types who dreams about weddings and children and a big, beautiful white house with a wrap-around porch and vibrantly green acreage and delicious vegan coconut cake to eat all day long.





Vegan Coconut Cake
Serves 16
Write a review
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
For the cake
  1. ♥ 1.5 cups almond milk
  2. ♥ 2 tablespoons apple cider vinegar
  3. ♥ 3 cups flour of choice (all-purpose used with success)
  4. ♥ 1 cup coconut shreds
  5. ♥ 1 cup coconut sugar
  6. ♥ 1/2 cup stevia
  7. ♥ 2 teaspoons baking powder
  8. ♥ 1 teaspoon baking soda
  9. ♥ 1/2 teaspoon salt
  10. ♥ 1 cup coconut milk
  11. ♥ 2/3 cup softened coconut oil
  12. ♥ 1/3 cup apple sauce
  13. ♥ 2 tablespoons lemon juice
  14. ♥ 1 tablespoon vanilla extract
  15. ♥ 1 teaspoon almond extract
For frosting
  1. ♥ 3 cups cream cheese frosting of choice (I suggest Minimalist Baker’s vegan cream cheese frosting.)
  2. ♥ 1.5 cups coconut shreds
  1. Preheat oven to 350 degrees.
  2. Mix almond milk with apple cider vinegar to form a buttermilk and let sit in a medium mixing bowl while preparing the dry ingredients.
  3. Mix together the flour, coconut shreds, coconut sugar, stevia, baking powder, baking soda, and salt in a large mixing bowl.
  4. In the medium bowl, add in the coconut milk, softened coconut oil, apple sauce, lemon juice, vanilla extract, and almond extract until very well combined.
  5. Slowly pour the liquid ingredients into the large bowl with the dry ingredients, and mix until batter is well formed.
  6. Pour batter into two greased (I used olive oil) 8-inch cake pans evenly.
  7. Bake the two halves together in the oven for 30-35 minutes or until a toothpick comes out of the middle clean.
  8. Let them cook for about 30 minutes and then frost them up! Begin with one half, and then plop the second half on top and frost the cake completely.
  9. Coat the exterior frosting with a layer of coconut shreds. Put a thin layer, just enough to stick to the frosting.
  10. Eat up! Take a quick picture and show me your masterpiece on Instagram, Pinterest, Facebook, or Twitter.





Yields: 1 8-inch round by 5-inch tall cake

Serves: 16


Calories: 581

Fat: 32.7 g

Saturated Fat: 21.7 g

Trans Fat: 0 g

Polyunsaturated Fat: 2 g

Monounsaturated Fat: 2.3 g

Cholesterol: 0 mg

Sodium: 391 mg

Potassium: 45 mg

Carbohydrate: 67 g

Fiber: 3.3 g

Sugar: 39.2 g

Protein: 5.7 g

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