This Vegan Coconut Cake (One Bowl Recipe) is so fluffy and so very delicious. The toasted coconut topping adds another layer of tropical taste to this one-bowl vegan cake. To make this easy yet versatile cake, all you need is just one bowl and 10 minutes maximum to prep the batter. It can’t get easier than this, right!!
Once you taste this wonderful springtime dessert, you may make it your regular spring bake!! An easy-to-make cake batter made with simple pantry ingredients is all we want in our busy lives, right? And the taste?!! If you love coconuts as much as I do, then this Vegan cake is going to be your favorite.
INGREDIENTS YOU WILL NEED TO BAKE THIS SPRINGTIME CAKE
A complete list of ingredients, quantities, and instructions is in the recipe card at the bottom of this post.
- Plain or all-purpose flour
- Granulated sugar (regular sugar)
- Desiccated coconut
- White Vinegar
- Coconut Milk
- Oil
- Baking powder, Baking Soda and Salt
- Sweetened Coconut Flakes
WHY YOU WILL LOVE THIS VEGAN CAKE RECIPE
- Moist: This cake is incredibly moist.
- Easy One Bowl Recipe: No kidding about that. Dump everything in one bowl, mix and bake
- Coconut Flavor: Made with real coconuts, this coconut cake is bursting with tropical flavors.
- Easily available ingredients: We all have flour, oil and sugar in our pantries, right?!
- VEGAN: This is a vegan cake. So any of you who are vegan not by choice or by choice, this cake is for you.
HOW TO MAKE ONE BOWL COCONUT CAKE
This is yet another easy cake to make. This cake needs pantry ingredients and doesn’t really require a grocery store trip. I have even kept it more simple, by topping the coconut cake with some toasted coconut flakes. No need for any fancy icing either.
Lets go over step by step process to bake this moist coconut cake which is not only vegan but also such an easy treat for even non-vegan folks.
- Preheat the oven to 350°F/180 degree C
- Line a 9 inches or loaf pan with parchment paper.
- Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps.
- Add all wet ingredients to the bowl and mix until just combined.
- Pour the cake batter into the lined baking tin. Sprinkle some sweetened coconut flakes
- Bake the cake for around 50 minutes or until a skewer can be inserted into the cake and it comes out clean.
TIPS TO BAKE THE BEST VEGAN CAKE
Instead of almond extract, add coconut extract
Make the cake Gluten Free by using gluten free flour instead of regular all purpose flour
Use sweetened shredded coconut in the batter instead of desiccated coconut for best results! Sweetened coconut is more moist than unsweetened, which helps today’s cake texture.
Be sure to grease and line your cake pan
Do not overbake as it tends to dry the cake out.
Use cream of coconut (not coconut milk) for more coconut flavor
SOME MORE COCONUT RECIPES
Semolina Coconut Cake (Egg Free & Butter Free)
Coconut Loaf Cake Recipe (Dairy Free)
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Vegan Coconut Cake (One Bowl Recipe)
Equipment
- 1 Whisk
Ingredients
Dry Ingredients for the Cake
- 1 cup all-purpose plain flour
- 1 cup granulated sugar
- 1 cup desiccated coconut
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients for the vegan cake
- 1 cup coconut milk
- 1/3 cup light oil
- 2 tablespoons white vinegar
- 1 tablespoon Almond extract
Topping for the coconut cake
- 1/2 cup sweetened coconut flakes
Instructions
Step 1
- Preheat the oven to 180°C (350°F). Line a 9 inches pan with parchment paper.
Step 2
- Add all dry ingredients to a large mixing bowl. Mix until combined and there are no lumps.
Step 3
- Add all wet ingredients to the bowl and mix until just combined.
Step 4
- Pour the cake batter into the prepared cake pan. Sprinkle some coconut flakes on top and Bake the cake for around 50 minutes or until a skewer can be inserted into the cake and it comes out clean.
Step 5
- Slightly toast the sweetened coconut flakes till they brown. Add the toasted coconut flakes to the cooled cake and enjoy
