Go Back
–+ servings
One Bowl MOIST Vegan Coconut Cake

One Bowl MOIST Vegan Coconut Cake That Melts in Your Mouth

This One Bowl MOIST Vegan Coconut Cake is easy to make, rich in coconut flavor, and suitable for everyone, including those on gluten-free diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour / Gluten-Free Baking Flour Provides structure and light texture
  • 1 cup Granulated Sugar / Coconut Sugar Sweetens the cake
  • 2 teaspoons Baking Powder Helps the cake rise
  • 1 teaspoon Baking Soda Works alongside baking powder for leavening
  • 1 cup Coconut Milk / Coconut Cream Adds moisture and richness
  • 1/2 cup Dairy-Free Yogurt Introduces tangy flavor and moisture
  • 1/2 cup Vegan Butter Provides fat content; melted for mixing
  • 2 teaspoons Vanilla Extract Enhances overall flavor
  • 1 teaspoon Coconut Extract Intensifies coconut flavor
  • 1/2 teaspoon Sea Salt Balances sweetness
  • 1 cup Unsweetened Coconut Shreds Provides texture and flavor
For the Frosting
  • 8 oz Coconut Cream Cheese Creates a creamy frosting
  • 2 cups Powdered Sugar Sweetens the frosting
  • 1 teaspoon Vanilla Extract Adds flavor to frosting
  • 1 teaspoon Coconut Extract Enhances frosting flavor

Equipment

  • 8-inch round cake pans
  • Mixing bowls
  • whisk
  • spatula

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare the cake pans by greasing or lining with parchment paper.
  2. In a mixing bowl, whisk together cake flour, baking powder, baking soda, and sea salt until no lumps remain.
  3. In a large bowl, beat together melted vegan butter and sweetener until combined. Then add dairy-free yogurt, coconut milk, vanilla extract, and coconut extract, mixing until smooth.
  4. Gradually sift the dry ingredients into the wet ingredients and stir until just combined, being careful not to overmix. Fold in the unsweetened coconut shreds.
  5. Pour the batter into prepared pans and bake for approximately 27 minutes, or until a toothpick comes out clean.
  6. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. Prepare the frosting by mixing coconut cream cheese, powdered sugar, vanilla extract, and coconut extract until smooth. Once cooled, frost the cake layers.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gCalcium: 2mgIron: 6mg

Notes

Ensure ingredients are at room temperature for the best texture. Avoid overmixing to keep the cake fluffy.

Tried this recipe?

Let us know how it was!