Vegan coconut cake - this eggless coconut cake with lemon glaze is really moist and very coconutty. Easy to make and perfect for snacking on!
My husband has declared this vegan coconut cake 'the best cake ever', and although I couldn't possibly label any one cake the 'best ever', it is definitely up there with my favourites!
It is a moist, dense cake, with a lovely coconut flavour. A simple lemon glaze is all that's needed to finish it off (you could also swap the lemon for lime). It is the kind of cake that is best served in fat wedges with a cup of tea; but it is also amazing warm with a scoop of ice cream.
I adapted the recipe for this cake from my raspberry, coconut and lemon layer cake one (not vegan). I did initially set out to make a vegan version of that layer cake, but I had to use such a high proportion of vegetable shortening in the cooked flour frosting to prevent it from splitting that I just wasn't happy with the flavour. One to work on another day I think.
If you do want to make this vegan coconut cake as a layer cake, then the batter can be split between three 15cm/6 inch tins rather than one deep 20cm/8 inch one. They cook rather quickly - in around 15-20 minutes, and will dry out easily if overbaked so keep a close eye on them.
How To Make Vegan Coconut Cake:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Place full fat coconut milk and unsweetened desiccated coconut in a small pan and bring up to the boil. Remove from the heat and set aside to cool to room temperature. Soaking the desiccated coconut like this helps to soften it and gives the cake a nicer mouthfeel.
Whisk in vanilla and coconut extracts (the coconut extract is optional but recommended), melted coconut oil, vinegar, glycerine (also optional but it helps to keep the cake moist) and caster sugar into the coconut mixture until well combined.
In a separate bowl, sift together plain flour, bicarbonate of soda, baking powder and salt. Pour the wet ingredients into the dry and whisk gently until combined.
Pour the batter into a deep 20cm/8 inch round cake tin that you have greased and lined with baking parchment, spread it level and bake for about 40-50 minutes until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. Be very careful not to overbake it as the cake can become dry.
Leave the cake to cool in the tin then carefully turn it out and drizzle with lemon glaze. The cake may dip a little in the middle as it cools - this is normal for a moist cake like this.
How Long Will It Keep?:
This cake will keep in an airtight container for up to five days. Because it is made with coconut oil, it may become a little firm at cool room temperatures. Simply pop a slice in the microwave for about 20 seconds to refresh it if needed.
Can I Freeze It?:
Yes, this cake will freeze well. Wrap it well to prevent freezer burn and allow to defrost at room temperature as needed. Warm through slightly in the microwave before serving.
If you want to make a layer cake instead of a single layer then you could give my vegan coconut layer cake a try!
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
Vegan Coconut Cake
- 250 ml (1 cup) full fat coconut milk
- 50 g (heaped ½ cup) unsweetened desiccated coconut
- 1 tsp vanilla extract
- 1 tsp coconut extract optional
- 150 g (scant ¾ cup) melted coconut oil
- 1 ½ tsp white wine vinegar
- 2 tsp glycerine optional, helps keep cake moist
- 200 g (1 cup) caster sugar
- 260 g (2 cups + 3 Tbsp) plain (all-purpose) flour
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp baking powder
- ¼ tsp salt
- 85 g (⅔ cup) icing (powdered) sugar sifted
- juice of ½ lemon
- Preheat the oven to 180C/350F/gas mark 4. Grease a deep 20 cm / 8 inch round cake tin and line with baking parchment.
- Place the coconut milk and desiccated coconut in a small pan and bring up to the boil. Remove from the heat and set aside to cool to room temperature.
- Whisk the vanilla and coconut extracts, melted coconut oil, vinegar, glycerine (if using) and caster sugar into the coconut mixture until well combined.
- In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and salt.
- Pour the wet ingredients into the dry and whisk gently until combined.
- Pour the batter into the prepared tin , spread level and bake for about 40-50 minutes until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. Be careful not to overbake as the cake can become dry.
- Leave the cake to cool in the tin then carefully turn it out. The cake may dip a little in the middle as it cools - this is normal in moist, dense cakes like this one.
- To make the glaze, place the sifted icing sugar in a bowl and gradually stir in the lemon juice until it forms a runny glaze. Drizzle the glaze over the cake then serve.
- Store any leftovers in an airtight container for up to five days.