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Slices of vegan coconut cake being served

Vegan Coconut Cake

  • Author: Mikyla
  • Prep Time: 15
  • Cook Time: 28
  • Total Time: 43 minutes
  • Yield: 7 1x
  • Category: Cake
  • Method: Baking
  • Diet: Vegan

Description

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!

Ingredients

Scale

Coconut Cake:

  • 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 

Instructions

  1. Preheat oven to 350 degrees
  2. In a small bowl combine non-dairy milk alternative with vinegar and set aside to turn to vegan buttermilk.
  3. In a large bowl whisk together all dry ingredients: flour, coconut flour, coconut sugar, fine macaroon coconut, salt, baking soda, and baking powder.
  4. 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.
  5. Pour batter evenly between the three parchment-paper-lined or grease 7″ cake pans.
  6. Transfer the cakes to the oven and bake for 25-35 minutes or until a toothpick comes out with only a few crumbs. 
  7. 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. 
  8. 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.
  9. 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.
  10. 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! 

Notes

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. 

Nutrition

  • 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,

Find it online: https://flaxandsugar.com/vegan-coconut-cake/