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!

Easter Vegan Lemon Cupcake Recipe – Vegan Easter Recipe – Vegan Lemon Cupcake Recipe

Prep: 20 mins – Cook: 25 mins – Total: 45 mins

Ingredients

For the Base:

  • 240 ml / 1 cup unsweetened dairy-free milk 
  • Juice and zest from 1/2 medium lemon (save other half for frosting) 
  • 150 g / 5 ¼ oz self-raising flour* 
  • 2 tbsp cornstarch 
  • 80 ml / 1/3 cup sunflower oil 
  • 150 g / 5 ¼ oz caster sugar 
  • 1 tsp vanilla extract 

For the Icing:

  • 150 g / 5 ¼ oz dairy-free butter
  • 280 g / 9 ¾ oz confectioner’s sugar
  • Juice and zest of 1/2 lemon
  • Vegan-friendly jelly beans

Instructions

  1. Preheat the oven to 180°C / 350°F and line a cupcake tray with eight liners.
  2. Mix the almond milk, lemon juice and zest together in a jug to “curdle” slightly for a few minutes. Meanwhile, mix the flour and corn starch together in a large mixing bowl.
  3. Add the oil, sugar and vanilla to the almond milk. Then mix the wet ingredients into the dry and whisk until smooth.
  4. Divide the batter between the eight cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch. Tip, when you’re dividing up your mix use a ¼ measuring cup to scoop the batter into the cases. This way, you know you’re getting the same amount for each cupcake plus it helps to avoid any drips!
  5. Leave to cool completely before decorating.
  6. Prepare the buttercream by whisking the dairy-free butter, lemon juice, zest and icing sugar together until a thick frosting is formed. Add more icing sugar, if needed.
  7. Transfer the buttercream to an icing bag with a star-shaped nozzle. Create buttercream swirls on top of the cupcakes.
  8. Now the fun part! Decorate with your pastel-coloured jelly beans. Enjoy!

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

Vegan Ice Cream Cake – Vegan Ice Cream Cake Recipes – How To Make Vegan Ice Cream Cake

Looking for a way to make ice cream cake without the eggs and dairy? Well look no further as these vegan ice cream cake recipes are so good you won’t even notice they’re missing!

Vegan Ice Cream Cake – Vegan Ice Cream Cake Recipe By Minimalist Baker

Plate with a slice of delicious Mint Chocolate Brownie Ice Cream Cake

Just looking at these pictures makes us want to stop doing everything else and make this delicious vegan ice cream cake! If you do make it, make sure to send us a piece!

Vegan Ice Cream Cake – Vegan Ice Cream Cake Recipe By The Banana Diaries

sliced vegan ice cream cake

Umm do you see this picture? How on earth could you ever say no to this vegan ice cream cake recipe? Bonus points as she also created a video for how to make it too!

Vegan Ice Cream Cake Recipe By The Tasty K

One of our favorite vegan ice cream cake recipes! The Tasty K does a great job and it only takes about 35 minutes to make!

Vegan Ice Cream Cake Recipe – Vegan Ice Cream Cake Recipe By What The Fork Food Blog

Dairy Free Freezer Cake from What The Fork Food Blog | whattheforkfoodblog.com

The only bad thing about this vegan ice cream cake recipe is eventually you will run out of it. Unless you have a vegan ice cream cake factory continuously rolling these out that is, and if so, we want to visit!

Vegan Ice Cream Cake Recipe – Vegan Ice Cream Cake Recipe By Feasting On Fruit

This might not just be one of the most beautiful vegan ice cream cakes ever created, but it also has to be one of the coolest desserts period! Props to Feasting On Fruit for making this absolutely stunning vegan dessert!

We don’t know if this list helped or hurt when it came to picking which vegan ice cream cake you’re going to make, but we hope you at least make one! If so, please share it with as we would love to hear from you!

Vegan Banana Pudding Recipe – How To Make Vegan Banana Pudding – Vegan Banana Pudding

There is something about banana pudding which just brings back memories of summer, barbecues, and family get togethers. It is definitely a family favorite and very easy to make. What if you could make a family favorite vegan though? That’s what these vegan banana pudding recipes do and none of them take away from the taste! All are great ways for making delicious vegan banana pudding for your next family get together, or just a random Monday evening!

Vegan Banana Pudding Recipe By Ghetto Vegans

We’ve made this vegan banana pudding recipe several times, and each time, leaves us wanting 100x more. Not only is it delicious, but it’s dairy free and vegan friendly!

Vegan Banana Pudding Recipe – Vegan Banana Pudding By Chocolate Covered Katie

The Best Creamy Vegan Banana Pudding

Only ten minutes and five ingredients separate you from this amazing vegan banana pudding! The only problem with this recipe is that we ate it too fast! Please check this one out, you’ll be so glad you did!

Vegan Banana Pudding Recipe By Fly Vegan Recipes

Not only is this a great vegan banana pudding recipe, but their whole channel is filled with awesome vegan recipes. We hope you check this one out!

Vegan Banana Pudding Recipe – Vegan Banana Pudding By The Conscious Plant Kitchen

Healthy Banana Pudding recipeHealthy Banana Pudding recipe

This vegan banana pudding recipe is so easy to make, as it only requires three ingredients! Probably one of the easiest recipes you can use while making a great tasting dessert!

Southern Style Vegan Banana Pudding Recipe – Vegan Banana Pudding Recipe By Making Thyme For Health

Southern Style Vegan Banana Pudding- creamy vanilla pudding with slices of fresh banana tucked inside, finished with a light and fluffy meringue topping. No one will know it's made without eggs!

This vegan banana pudding recipe has a unique take, but it is no less delicious! Plus you get to use the broiler, what’s not to love!

These vegan banana pudding recipes are some of our favorites, but we would love to hear what some of yours are! As always, please let us know if you make one of these, or all five, and share pictures too!

Vegan Lemon Meringue Pie Recipe – The Best Vegan Lemon Meringue Pie Recipes – How To Make Vegan Lemon Meringue Pie

If you’re anything like us, we love sweets and vegan lemon meringue pie is no exception. With so many great recipes to try, it can be hard to narrow down which one you want to make. That’s why we have decided to do the hard work for you, and pick the best vegan lemon meringue pie recipes we could find! These are in no order, as they’re all delicious, but we hope you try them all!

Vegan Lemon Meringue Pie Recipe – Best Vegan Lemon Meringue Pie Recipe

vegan lemon meringue pie slice

This vegan lemon meringue pie is so good, you will definitely have to make it again. We, and our family, are so happy we found it, but the downside is we always want more!

Vegan Lemon Meringue Pie Recipe – Nora Cooks – Vegan Lemon Meringue Pie Recipe

close up on a lemon meringue pie with a slice removed

This might be one of the best vegan summer desserts on the planet, and yes, that is an official ranking. Every bite of this vegan lemon meringue pie consists of light as a feather meringue, tangy lemon curd, and a buttery crust to die for! We’re so glad we found this recipe, and we know you will be too!

Vegan Lemon Meringue Pie With Aquafaba Recipe – Veganosity – Vegan Lemon Meringue Pie Recipe

A slice of lemon meringue pie on a white plate with a silver fork resting on the plate.

It’s hard to believe something this good is made without eggs or an egg-free vegan meringue, but it is! Check this recipe out for how to make an absolutely delicious vegan lemon meringue pie everyone will enjoy!

Epic Vegan Lemon Meringue Pie Recipe – Addicted To Dates – Vegan Lemon Meringue Pie Recipe

With a fresh lemon curd filling, the most perfect meringue topping, and a crisp buttery shortcrust, this vegan lemon meringue pie is going to impress everyone you know! You will be the talk of the town after making this, we guarantee it.

Vegan Lemon Meringue Pie Recipe – Vegetarian Times – Vegan Lemon Meringue Pie Recipe

We’re going to be honest, this recipe had us at the moment they said to use a culinary torch. We’re so glad we stuck with it though, because this vegan lemon meringue pie recipe is amazing! Bonus points for flames/fire!

While this list is no way all encompassing, it is definitely an awesome starting point on your way to making delicious vegan lemon meringue pies! Please share with us if you make one, we’d love to see it!

Vegan Sweet Potato Chocolate Milkshake Recipe – Vegan Milkshake Recipe

Prep: 5 mins – Cook: 5 mins – Total: 60 mins

INGREDIENTS

  • 2 medium-sized sweet potatoes (about 14 ounces or 400g)
  • 3 cups (720 mL) creamy plant-based milk (something like oat milk, coconut milk, cashew milk, soy milk or macadamia nut milk; use a nut-free or soy-free milk as needed)
  • 3 large, ripe frozen bananas
  • 1/4 cup (20-24g) raw cacao powder or unsweetened cocoa powder
  • 2 tablespoons maple syrup (optional, sweeten to taste)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Optional garnishes: melted dark chocolate, vegan chocolate chips, coconut whipped cream or nondairy whipped topping

INSTRUCTIONS 

  1. To bake the sweet potatoes in the oven, preheat the oven to 400ºF/200ºC. Use a knife to slash several holes through the skin. Place on a parchment paper-lined baking sheet and bake for 40-60 minutes (depending on size), until completely fork-tender. Allow the potatoes to cool slightly until you can handle them, and then slide the skins off.
  2. In a high-powered blender, add the plant-based milk, sweet potato flesh, frozen bananas, cacao powder, maple syrup (if using), cinnamon, and ginger. Blend until the bananas and sweet potatoes are completely pureed and you have a thick, smooth, and creamy texture. Taste, and add maple syrup to sweeten, as needed.
  3. Pour the milkshake into glasses and top as desired. Store leftovers in the fridge for up to 2 days.

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

Pumpkin Cake Pop Recipe – Vegan Pumpkin Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

Ingredients

  • 1 cup coconut flour sifted
  • 1/2-3/4 cup pumpkin puree not pumpkin pie filling*
  • 1/4 cup granulated sweetener of choice I used coconut palm sugar
  • Cinnamon to taste optional
  • 1/4 cup dairy free chocolate chips optional**

Instructions

  1. Preheat the oven to 350 and grease a large cookie sheet or baking tray and set aside.
  2. In a large mixing bowl, combine the coconut flour, pumpkin puree, granulated sweetener and cinnamon mix well. If using chocolate chips, mix those in until fully incorporated.
  3. Using your hands, shape into small balls and place on the greased cookie sheet. Depending on the texture you want, bake for around 10 minutes (for a softer cake texture) or up to 15 minutes (very dense and crumbly). Remove from oven and allow to cool completely before eating.

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

Vegan Chocolate Banana Ice Cream Recipe – Vegan Ice Cream

Ingredients

  • 1 frozen banana
  • 1 tsp cocoa powder

Directions

  1. In a blender, blitz the frozen banana with the cocoa powder until smooth. Eat straight away.

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

Vegan Cherry Almond Brownies Recipe – Vegan Dessert Recipe

Prep: 20 mins – Cook: 45 mins – Total: 65 mins

Ingredients

  • 80g vegan margarine, plus extra for greasing
  • 2 tbsp ground flaxseed
  • 120g dark chocolate
  • ½ tsp coffee granules
  • 125g self-raising flour
  • 70g ground almond
  • 50g cocoa powder
  • ¼ tsp baking powder
  • 250g golden caster sugar
  • 1 ½ tsp vanilla extract
  • 70g glacé cherry (rinsed and halved)

Directions

  1. Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
  2. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
  3. Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin.
  4. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.
  5. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.

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

Best Vegan Brownies Recipe – Vegan Dessert Recipe

Prep: 15 mins – Cook: 45 mins – Total: 60 mins

Ingredients

  • 2 tbsp ground flaxseed
  • 200g dark chocolate, roughly chopped
  • ½ tsp coffee granules
  • 80g vegan margarine, plus extra for greasing
  • 125g self-raising flour
  • 70g ground almonds
  • 50g cocoa powder
  • ¼ tsp baking powder
  • 250g golden caster sugar
  • 1½ tsp vanilla extract

Directions

  1. Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
  2. In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
  3. Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.
  4. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

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