This is the best vegan coconut cake recipe layered with a creamy vanilla bean filling and sprinkled with shredded coconut.
The craziest thing about this easy vegan coconut cake recipe is that it was actually cupcakes first! I was on a total coconut kick and whipped up lots of desserts with coconut milk last summer. This was one of our favorites and it totally deserved to become a gorgeous egg-less coconut cake.
Ok, there is one more funny story about this coconut cake recipe. The recipe calls for sweetened coconut cream because my boyfriend accidentally bought it at the store. We usually use regular coconut cream in a creamy vegan penne ala vodka sauce but, sweetened coconut cream? I had no idea what to do with that! So, the sweet coconut milk made its way into this cake and we think you are going to love the outcome!
You can find the full recipe card, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Sweetened Coconut Cream- You can usually find this in the ethnic section of your supermarket or believe it or not in the cocktail mixers. The sweetened coconut cream for those Pina Coladas? Yes, that’s the right one!
- Coconut Sugar- Coconut Sugar has a lovely toasted flavor.
- Orange Juice- This helps act as the acidity to help the cake rise without the need for an egg.
- Non-dairy Milk & Vinegar- Combined these create vegan buttermilk that helps this cake remain soft and moist while baking.
- Baking Soda
- Baking Powder
- Vanilla Extract
- All-purpose flour- I found that all-purpose flour works nicely for this recipe. If you use whole wheat it will change the appearance, taste, and texture too much!
- Fine Macro Coconut- This will add a nice coconut flavor without changing the soft texture of this layer cake too much! Note that this cake is a bit denser than a traditional fluffy cake but it’s a wonderful texture!
Why we love this recipe:
This recipe is really versatile! You can decorate it like a snowy scene for the holidays, or spice it up with a rum frosting for a delicious summertime treat. That’s the best part about this vegan coconut cake, it’s good all year round.
How to make eggless coconut cake
If you noticed, this recipe is eggless and it doesn’t even use an egg replacer! It’s super easy to make and full of coconut flavor! So, let’s check out how to make it. For the full recipe and measurements see the recipe card below.
First, combine the wet ingredients into a bowl and stir. Then in a separate bowl combine all the dry ingredients and sift together. Next, pour the wet mixture into the bowl of dry ingredients stirring continuously until fully incorporated. The orange juice in this cake not only gives this cake a delicious flavor with added moisture, but it also helps this cake to rise and remain egg-less!
Then transfer the batter to greased 8″ round baking pans and bake for 25-35 minutes or until a toothpick comes out clean. Allow the cake to cool for 10 minutes and then transfer them to a cooling rack to cool completely before frosting and layering.
When assembling the cake, shave the top of each cake to create a flat top if needed. Spread an even layer of frosting on the top of one cake and then layer it with the other cake. Repeat with the next layer and then completely frost the outside of the cake. When the cake is fully frosted sprinkle with shredded coconut if desired.
FAQ & Substitions:
Can this egg-less coconut cake be made gluten-free?
I have not tried this cake gluten-free if you try it let me know how it turns out! My favorite gluten-free flour is Bob’s Red Mill 1:1.
Can I make the cake a few day’s before assembling it?
Yes! In fact, I do this too! If you want to prepare a cake in advance (or just want one at the ready if the mood strikes), storing unfrosted cakes in the freezer is simple to do.
Make sure your cakes are completely cool before moving them to the freezer. You don’t want to trap in any excess moisture from steam when you wrap the cake up.
When you’re certain that your cake is cool, wrap it in plastic wrap or store it in resealable freezer bags.
How to transport a vegan layer cake?
I found that an inexpensive way to transport your cake is to purchase a cake box from Wilton Cakes and then place the box inside of a larger box that you can seatbelt into the car. This has worked wonders for me and saved me from a ruined cake many times without being expensive.
How to freeze frosted cake:
I love slicing the cake into pieces and wrapping the individual slices! That way you can just have one slice when you please vs. defrosting the whole cake every time. The tightly wrapped cake should last for up to 2 months in the freezer.
Desserts with coconut milk
If you recreate these Vegan Coconut Cake please let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @flaxandsugar, I love seeing all of your tasty recreations!
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Egg-less Coconut Cake RecipePrint
Delicious coconut cake filled with a dairy-free vanilla bean buttercream filling and sprinkled with shredded coconut flakes. This eggless coconut cake is so delicious no one will notice it’s vegan!
- 3 cup all-purpose flour
- 1 1/2 cup coconut flour
- 3/4 cup fine macaroon coconut
- 3/4 tsp salt
- 3/4 tsp baking soda
- 3 3/4 tsp baking powder
- 22 1/2 oz sweetened cream of coconut
- 6 tbsp melted vegan butter
- 1 1/2 cup orange juice
- 3/4 cup oat milk
- 3/4 cup coconut sugar
- 113 ml. melted coconut oil
Vegan Vanilla Bean Buttercream Frosting:
- 1 1/2 cup vegan butter – I used Earth Balance
- 2 1/4 tsp vanilla bean paste
- 1 tsp. almond extract-optional
- 41/2 – 5 cups powdered sugar
- 2–3 Tbsp. non-dairy milk alternative- I used oatmilk
- Preheat oven to 350 degrees
- In a small bowl combine non-dairy milk alternative with vinegar and set aside to turn to vegan buttermilk.
- In a large bowl whisk together all dry ingredients: flour, coconut flour, coconut sugar, fine macaroon coconut, salt, baking soda, and baking powder.
- Add in melted coconut oil, butter, orange juice, vegan buttermilk (the non-dairy milk alternative and vinegar), with sweetened cream of coconut, and stir until incorporated.
- Pour batter evenly between the three parchment-paper-lined or grease 7″ cake pans.
- Transfer the cakes to the oven and bake for 25-35 minutes or until a toothpick comes out with only a few crumbs.
- Remove the cakes from the oven and allow to cool for 5-10 minutes. Then remove them from the cake pans to finish cooling completely.
- Once the cake has cooled completely make the vegan vanilla bean buttercream frosting by whipping together butter, vanilla bean paste, and almond extract. Then sift the powdered sugar into the mixing bowl while stirring continuously until the desired consistency of frosting is achieved.
- Ensure your cakes are level on the top by shaving the tops off with a serrated knife if needed. Then to assemble, start by placing a small amount of frosting on a cardboard cake placemat and then layering the first cake onto it. This will help the cake stay in place and not slide around.
- Then spread a layer of frosting on the top of the first layer evenly and place the next cooled caked layer on top. Repeat this process until all layers are completed. Then frost the outside of the cake and the top evenly. Sprinkle with shredded coconut if desired, slice, and serve!
To make it easier to frost without crumbs getting into your frosting, work with chilled cake. To do this, allow the cake to cool completely, then double wrap the cake in plastic wrap and place it in the fridge overnight or for a few hours. Then when you go to frost the cake it will be slightly cooler and easier to frost.
- Serving Size: 1 2″ Slice
- Calories: 300
Keywords: eggless cake, coconut cake, vegan cake, layer cake, vanilla bean buttercream, coconut layer cake, vegan coconut cake, chirstmas cake,
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