This Vegan Coconut Cake is a soft, moist, and healthy dessert made without eggs, dairy, gluten, or refined sugar. It’s topped with a smooth, creamy coconut frosting made from Japanese sweet potatoes and coconut butter. Whether you’re looking for a birthday cake or a healthy indulgent treat, this recipe is a coconut lover’s dream.
Looking for inspiration? Try our Skinny Coconut Cheesecake Bars to enjoy another delightful coconut-based dessert.
Ingredients
Dry Ingredients:
- 2 cups (180g) gluten-free oats, ground into flour
- ¾ cup (120g) white rice flour
- 1 ½ cups (130g) shredded unsweetened coconut, ground into flour
- 1 cup (150g) coconut sugar (or regular sugar)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- â…” cup (160g) applesauce or peeled zucchini
- 1 â…“ cup (320ml) full-fat canned coconut milk
- 4 tbsp (80g) maple or agave syrup
- 1 tbsp white vinegar or apple cider vinegar
Frosting:
- 340g cooked Japanese sweet potatoes (1 medium or 2 small)
- â…” cup (160g) coconut butter
- â…“ cup (105g) maple or agave syrup
- ½ cup (120ml) canned coconut milk
Instructions
Step 1: Prepare the Sweet Potatoes
- Peel and chop the Japanese sweet potato into chunks.
- Boil until fork-tender. Set aside 340g for the frosting.
Step 2: Make the Batter
- Preheat oven to 356°F (180°C).
- Grease two 8-inch cake pans and line the bottoms with parchment.
- Blend or grind oats and shredded coconut into a fine flour.
- Mix all dry ingredients in a large bowl.
- Blend all wet ingredients in a blender until smooth.
- Combine wet and dry ingredients and whisk well.
- Divide batter evenly between the cake pans.
Step 3: Bake the Cake
- Bake for 30–35 minutes or until a toothpick comes out nearly clean.
- Let cakes cool completely before frosting.
Step 4: Prepare the Frosting
- In a high-speed blender, blend all frosting ingredients until smooth and creamy.
- Chill in the fridge if it’s too runny.
Step 5: Assemble the Cake
- Spread frosting evenly on the first cake layer.
- Place the second layer on top and frost it.
- Decorate with extra shredded coconut.
Step 6: Chill and Serve
- Refrigerate for at least 3 hours before slicing and serving.
Discover great ideas like Coconut Ice Cream for more tropical vegan treats.
Tips & Substitutions
- Flours: Swap rice flour with a gluten-free blend or spelt flour if not GF.
- Sweet Potatoes: If you can’t find Japanese ones, orange sweet potatoes work too (though color and taste vary).
- No Coconut Butter? Use homemade coconut butter by blending shredded coconut for 20–30 minutes.
- Extra Coconut Flavor: Add coconut extract or rum to boost flavor.
- Make Ahead: Freeze leftover slices for up to 3 months.
Don’t miss our Lemon Coconut Cheesecake Cookies if you love zesty coconut combos.
Storage
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 4–5 days | Store in airtight container |
| Freezer | Up to 3 months | Slice before freezing for easy thawing |
Nutrition (Per Serving – 12 slices)
| Nutrient | Amount |
|---|---|
| Calories | 409 |
| Fat | 20g |
| Carbs | 49g |
| Fiber | 8g |
| Sugar | 28g |
| Protein | 4.6g |
Check out our Royal Purple Velvet Cake if you want a colorful twist on healthy cakes.