Vegan Coconut Cake Recipe – How To Make Vegan Coconut Cake – Coconut Cake Recipe

Prep: 20 mins – Cook: 35 mins – Total: 55 mins

Equipment

  • Cake Pans
  • Electric Mixer
  • Spatula
  • Food Processor

Ingredients

  • 1 cup vegan butter , softened
  • 1¾ cups granulated sugar
  • 13.5 oz can whole fat coconut milk (canned)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Cashew Coconut Cream Filling

  • 1 cup raw cashews (soaked in water at least 2 hours up to overnight)
  • ¼ cup agave nectar
  • ½ cup coconut flakes
  • 1 tablespoon coconut oil (see note)

Vegan Vanilla Frosting

  • 3 cups powdered sugar
  • ⅓ cup vegan butter or coconut oil , softened
  • 2-3 tablespoons plant-based milk
  • 1/2 cup coconut flakes , sweetened

Instructions

For the Vegan Coconut Cake

  • Preheat oven to 350F° degrees. Grease and flour two round 9-inch cake pans. Cut circles of parchment paper to fit in the bottom of the pans. Place rounds in bottom of pans and top with additional vegetable spray.
  • Using an electric mixer, cream the butter until light and fluffy. Add the sugar and cream together for up to 2 minutes, until light. Add the coconut milk, vinegar and coconut flavoring. Cream well until combined.
  • In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed.
  • Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles for a more level cake.
  • Bake for 25 to 30 minutes or until tester inserted in the center comes out clean. Cool in pans for 10 minutes. Invert cakes onto cooling racks. Cool Completely.

For the Cashew Coconut Cream Filling

  • For the filling between the cake layers, you can use frosting or this cashew cream coconut filling. To make the cashew filling, drain soaked cashews and add them to a blender or food processor. Add the agave nectar, coconut oil, and coconut flakes. 
  • Pulse in short bursts to break apart the cashews. Use a spatula to push down contents from the side of the bowl and pulse again in short bursts. Repeat this process until a cream begins to form. Then begin pulsing in longer periods to break down the cashew and coconut bits even more. Once this mixture is creamy to your liking, transfer to a bowl and refrigerate.

Vegan Vanilla Frosting

  • Add the vegan butter to a mixing bowl and use a mixer on medium speed to cream it. Add one cup of powdered sugar and mix that into the butter, until well combined. Repeat with the remaining powdered sugar. Once all the powdered sugar is added, it will be a crumbly mix. Add the plant-based milk one tablespoon at a time until you achieve the desired, spreadable consistency.

Assembling the Coconut Cake

  • Once the cakes have cooled, place the bottom cake on a plate. Use a serrated knife to level the cake (if there is a dome or it’s uneven on the top). Spread either the cashew coconut filling or a layer of icing over the top. Place the second cake on top of the frosting or cream filling. Add additional frosting on top and sides of cakes. Garnish the top and sides with coconut flakes.

This delicious recipe and photos were created by NamelyMarly.com, we simply shared it. Check them out for more great ideas!

Vegan Orange Chocolate Cake Recipe – Vegan Dessert Recipe

Prep: 25 mins – Cook: 45 mins – Total: 65 mins

Ingredients

  • 250g vegan spread at room temperature
  • 250ml dairy-free milk, (oat or soya)
  • 2 oranges, zested and one juiced, plus a little extra zest to serve (optional)
  • 2tsp cider vinegar
  • 200g golden caster sugar
  • 1tsp vanilla extract
  • 300g self-raising flour
  • 1tsp baking powder
  • 50g cocoa powder
  • 50g vegan dark chocolate, finely chopped, plus a few shavings to serve (optional)
  • 200g icing sugar

Directions

  1. Heat the oven to 180C/160C fan/gas 4. Use a little of the vegan spread to butter the base and sides of a deep 23cm cake tin, then line with baking parchment.
  2. Put the plant milk in a jug and mix in the zest and juice of one orange and the cider vinegar. Leave to thicken slightly for 5 mins.
  3. Beat 150g of the vegan spread with the caster sugar using an electric whisk for 1 min until creamy, then add the milk mixture, vanilla extract and a small pinch of salt. Sieve in the flour, baking powder and cocoa. Beat again until combined, and scrape into the prepared tin. Bake for 35 mins – 40 mins until risen and firm to the touch, and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for 10 mins in the tin, then turn out on a wire rack to cool completely.
  4. To make the icing, melt the chocolate in short bursts in the microwave, stirring well between each burst, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water), until smooth. Leave to cool for 5 mins. Whisk the remaining vegan spread (just under 100g) with the icing sugar and zest of the remaining orange for a few mins until creamy, then mix in the cooled chocolate until smooth.
  5. Put the cooled chocolate cake on a cake stand or plate, and smooth the frosting over the top, spreading it to the sides. Will keep for up to three days in an airtight cake tin. Decorate with more orange zest and chocolate shavings, if you like.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!

Simple Vegan Chocolate Cake Recipe

Prep: 30 mins – Cook: 25 mins – Total: 55 mins

Ingredients

For the cake

  • a little dairy-free sunflower spread, for greasing
  • 1 large ripe avocado (about 150g)
  • 300g light muscovado sugar
  • 350g gluten-free plain flour
  • 50g good-quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400ml unsweetened soya milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract

For the frosting

  • 85g ripe avocado flesh, mashed
  • 85g dairy-free sunflower spread
  • 200g dairy-free chocolate, 70% cocoa, broken into chunks
  • 25g cocoa powder
  • 125ml unsweetened soya milk
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • gluten-free and vegan sprinkles, to decorate

Directions

  1. Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
  2. Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
  3. Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
  4. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
  5. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
  6. While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
  7. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
  8. Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
  9. Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
  10. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!

Vegan Chocolate Cake Recipe – How To Make Vegan Chocolate Cake – Moist Vegan Chocolate Cake

Ingredients

  • 2 C. all purpose unbleached organic flour
  • 1 C. organic whole wheat pastry flour (or you could just use 3 cups all purpose flour)
  • 2 and 3/4 cups organic coconut sugar (or Sucanat)
  • 3/4 C. Cocoa Camino fair trade organic cocoa powder
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 C. sunflower oil
  • 2 C. water
  • 1/4 cup vinegar
  • 2 tsp. vanilla
  • 2 medium (or 1 large), ripe banana

Directions

  • Lightly oil two round cake pans and flour the sides to avoid sticking.
  • Turn oven on to 350 degrees F.
  • Mix all dry ingredients well (making sure to break up any sugar lumps).
  • Combine your bananas, water, oil, vinegar and vanilla in a blender. Secure lid and blend until smooth. Add this mixture to your dry ingredients and fold all together gently with a spatula, scraping down the sides of the bowl as you go. Avoid over mixing.
  • Divide the batter between your two prepared cake pans, and place both on the same rack in your pre-heated oven.
  • Bake for thirty minutes before testing with a toothpick (or a sharp knife.) If it doesn’t come out clean, give the cake another 5 minutes and test again. It should spring back to the touch.
  • Cool before decorating with chocolate frosting. I make mine with unbleached organic sugar ground to a fine powder in my Vitamix. Add organic coconut butter, a dash of vanilla and melted Cocoa Camino unsweetened chocolate in your food processor, and thin with a little almond or soy milk as needed.

This recipe and photos were created by TheTransitionKitchen.com, we just shared it! Check them out for more great ideas!