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    Recipes Ā» Recipes Ā» Baking & Desserts

    Gluten-Free Vegan Coconut Cake

    Last updated - December 31, 2021; Published - December 31, 2021 By Rhian Williams 123 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Gluten-Free Vegan Coconut Cake photos

    This Gluten-Free Vegan Coconut Cake is moist and fluffy, sweet and creamy and wonderfully coconutty! It's made in one bowl, is easily customisable and is refined sugar free too. Perfect for Christmas, birthdays, Mother's Day, baby showers and bridal showers!

    A slice of gluten-free vegan coconut cake topped with desiccated coconut and freeze-dried raspberries
    Where does the coconut flavour in coconut cake come from?


    You can add coconut extract to this cake if you like, but I didn't find it necessary. Plus, not many other recipes require coconut extract, so I didn't want to buy it just for this cake only for it to never be used again. Instead, I chose to use desiccated coconut and coconut whipped cream for coconut flavour.

    You can use toasted desiccated coconut if you prefer, although if going down this route I'd definitely recommend using a frying pan on a low heat rather than the oven to toast your coconut. That way, you can stir it very regularly and make sure it doesn't burn, which can be harder to do in the oven, which can burn it very quickly!

    Can you use coconut flour to make coconut cake?


    You can also get coconut flavour by using coconut flour in the sponge. But be careful with the amounts! To do this, you can replace the ground almonds (almond meal) with 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.

    How to make this cake

    Scroll down to the bottom of the post for the full recipe.

    • Mix together all the ingredients in a glass mixing bowl.

    Tip: Use a measuring jug to measure out the plant-based milk.

    Raw gluten-free vegan coconut cake batter in a bowl
    • Transfer into two 18 cm / 7 inch sandwich baking tins.

    Tip: Line the tins with greased baking paper to make the sponges easier to remove afterwards.

    Raw gluten-free vegan coconut cake batter in two circular baking tins
    • Bake in the oven for 15 minutes.
    Gluten-free vegan coconut cake sponges in two circular baking tins
    • Transfer onto a cooling rack and leave to cool completely before applying the frosting.
    Two gluten-free vegan coconut cake sponges on a wire rack

    Tips for making the frosting

    • Keep your tin of coconut milk in the fridge overnight (or for at least 12 hours) for the rich creamy bit to separate from the watery bit at the bottom.
    • Make sure you use full-fat coconut milk, otherwise this separation won’t happen and you won’t be able to whip it up.
    • Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid.
    • Save the watery liquid you pour off for adding to soups or smoothies.
    • Place the thick, creamy part into a bowl along with the other ingredients (maple syrup, lemon juice and vanilla extract).
    • Use an electric whisk (or a manual one and a lot of elbow grease) to whip until light and fluffy.
    • Make sure not to over-whip as you don't want it to be curdly.
    • Make sure the sponges have cooled completely before applying the frosting, otherwise it will melt!

    How to assemble the cake

    • Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and use a palette knife for frosting to cover with just less than half of the frosting.
    A gluten-free vegan coconut cake sponge on a cake stand being spread with coconut cream frosting with a palette knife
    • Place other sponge on top and use remaining frosting to cover the top and sides of the cake.
    • Cover the top and sides of the cake with the desiccated coconut.
    A sliced gluten-free vegan coconut sponge cake topped with desiccated coconut and red goji berries

    How long does this Coconut Cake keep for?

    This Coconut Cake tastes best fresh, but keeps covered in the fridge for up to a few days.

    Substitutions you can make

    • You can use any type of oil: coconut oil, olive oil or vegetable oil.
    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the ground almonds (almond meal) with ground walnuts.
    • For a nut-free version: replace the ground almonds (almond meal) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
    • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
    A sliced gluten-free vegan coconut cake topped with desiccated coconut and red goji berries

    More gluten-free vegan cake recipes

    • Tropical Carrot Cake
    • Lemon Blueberry Cake
    • Cherry Bakewell Cake
    • Matcha Strawberry Cake
    • Chocolate Cake
    • Orange Cake
    • Strawberry Cake
    • Black Forest Cake
    • Red Velvet Cake
    • Peanut Butter Chocolate Cake
    • Lemon Pound Cake

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A sliced gluten-free vegan coconut cake topped with desiccated coconut and red goji berries

    Gluten-Free Vegan Coconut Cake

    This Gluten-Free Vegan Coconut Cake is moist and fluffy, sweet and creamy and wonderfully coconutty!
    4.23 from 151 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free coconut cake, vegan coconut cake, vegan coconut dessert
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 438kcal
    Author: Rhian Williams

    Ingredients

    For the cake:

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 200 ml (ā…˜ cup) unsweetened almond milk (or any other plant-based milk)
    • 4 tablespoons lemon juice *
    • 8 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • Pinch salt
    • 150 g (1 ¼ cup) ground almonds (almond meal) **
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)

    For the frosting:

    • 400 g (14 oz) tin of full-fat coconut milk ***
    • 4 tablespoons maple syrup (or sub any other sweetener)
    • ½ teaspoon vanilla extract

    To decorate:

    • 6 tablespoons desiccated coconut ****

    Instructions

    For the cake:

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
    • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
    • Sift in the flour, baking powder and bicarbonate of soda.
    • Mix well, adding a tiny splash more milk if it's looking too dry.
    • Transfer mixture between two small greased baking tins lined with baking paper (I used two 7inch/18cm baking tins).
    • Bake in oven for around 15 minutes until golden brown and an inserted skewer comes out clean.
    • Once out the oven, immediately remove cakes from baking tins and transfer onto a wire rack to cool.

    For the frosting:

    • You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!
    • Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).
    • Place the thick, creamy part into a bowl.
    • Add the maple syrup and vanilla extract.
    • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.

    To decorate:

    • Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and cover with just less than half of the frosting.
    • Place other sponge on top and use remaining frosting to cover the top and sides of the cake.
    • Cover the top and sides of the cake with the desiccated coconut.
    • Best when fresh, but keeps well covered in the fridge for up to a few days.

    Video

    Notes

    *The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon apple cider vinegar instead.
    **You can alternatively useĀ almond flour.
    ***You can alternatively use 200g (7oz) coconut yogurt.
    ****You can use toasted desiccated coconut if you prefer, although if going down this route I'd definitely recommend using a frying pan on a low heat rather than the oven to toast your coconut. That way, you can stir it very regularly and make sure it doesn't burn, which can be harder to do in the oven, which can burn it very quickly!
    You can also get coconut flavour by using coconut flour in the sponge. But be careful with the amounts! To do this, you can replace the ground almonds (almond meal) with 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
    Nutrition Facts
    Gluten-Free Vegan Coconut Cake
    Amount Per Serving
    Calories 438 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 19g95%
    Sodium 78mg3%
    Potassium 231mg7%
    Carbohydrates 39g13%
    Fiber 4g16%
    Sugar 20g22%
    Protein 7g14%
    Vitamin C 3mg4%
    Calcium 133mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. nana

      May 06, 2022 at 4:52 am

      5 stars

      Reply
    2. Jen Cavallo

      November 19, 2022 at 4:51 pm

      5 stars
      Delicious, fluffy cake we served with mixed berries! I will definitely make this one again!!

      Reply
      • Rhian Williams

        November 20, 2022 at 1:04 pm

        Thank you so much, so happy to hear that!

    « Older Comments

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian!Ā I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

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