How long does coconut vanilla cake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make coconut vanilla cake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

1.6K Views 12 months ago

This cake makes a perfect gift with that added personal touch. Ditch the conventional flowers and chocolate; bake a cake instead!

Dry:

Wet:

To decorate:

Mix all the dry ingredients together in a large bowl.
Grab a second bowl and whisk all the wet ingredients together. Pour the mixture into a lightly greased tin that's also dusted with coconut flour.
Bake in a pre-heated oven, 375 degrees, for about 30-35 minutes or until lightly browned on top and firm to the touch. There may be a few cracks on the top - don't worry about that! Allow the cake to cool in the tin for 20 minutes.
Turn the cake out carefully onto a flat surface. Allow to cool for a further 30 minutes before decorating.
Spread a layer of raspberry jam over the top of the cake.
Make the coconut cream topping by opening a refrigerated can of coconut milk and scooping out the solid coconut 'fat' into a bowl. Add a tablespoon of the coconut liquid that has settled at the bottom of the tin then discard the rest of the liquid. Add 2 tbsp icing sugar and a 1/4 tsp vanilla bean paste to the coconut fat. Combine well to form your coconut 'cream'. Place the cream in a piping bag and start to decorate the top of the cake. I just created little mounds of cream over the top of the cake.
Garnish with fresh raspberries and toasted coconut chips. Serve and enjoy!