Description
This 1 Bowl Vegan Coconut Cake is a delightful and easy-to-make dessert featuring a moist coconut-infused cake layered with smooth vegan cream cheese frosting. Perfect for vegan and dairy-free eaters, this recipe uses simple pantry ingredients, comes together in one bowl, and bakes into a fluffy, flavorful treat topped with shredded coconut for added texture and taste.
Ingredients
Scale
Cake
- 2 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup neutral flavored oil or melted vegan butter
- 1 1/2 cups non-dairy milk (coconut milk, not from a can)
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
Frosting
- 8 ounces vegan cream cheese
- 1/2 cup vegan butter, slightly softened
- 3–4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
Topping (Optional)
- 1 cup shredded fine coconut
Instructions
- Make the cake: Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans. For easy removal, place a parchment paper circle at the bottom of each pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and granulated sugar until well combined.
- Add wet ingredients: Pour the neutral oil or melted vegan butter, non-dairy coconut milk, apple cider vinegar, vanilla extract, and coconut extract into the dry ingredients. Stir gently with a large spoon until just combined, being careful not to overmix so the cake stays fluffy and soft.
- Bake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then carefully remove them and transfer to a wire rack. Allow them to cool completely to room temperature; you can refrigerate them to speed up this process.
- Make the frosting: Using a large clean bowl, combine the vegan cream cheese, slightly softened vegan butter, 3 cups of powdered sugar, vanilla extract, and coconut extract. Beat initially on low speed with a hand or stand mixer, then increase to high and mix until smooth and creamy. If the frosting is too runny, add more powdered sugar up to 1 cup more. Chill in the refrigerator for 30 minutes if still too soft.
- Frost and assemble: Spread the frosting evenly over the cooled cakes as desired. Optionally, sprinkle shredded fine coconut on top for additional texture and flavor.
- Serve and enjoy: Slice and serve the vegan coconut cake at your gathering or enjoy it as a sweet treat anytime.
Notes
- Do not overmix the batter to ensure a light and fluffy cake texture.
- Using non-dairy coconut milk that is not canned helps keep the cake lighter and less dense.
- If frosting is too soft, chilling it before spreading helps it set well and prevents melting.
- Adding shredded coconut as a topping is optional, but it adds a lovely texture and enhances the coconut flavor.
- This cake stays fresh covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
Keywords: vegan coconut cake, dairy-free cake, easy vegan cake, coconut dessert, vegan cream cheese frosting
