This glorious, triple layer cake is composed of three layers of lentil-based, gluten-free sponge, and decadent coconut cream. It’s dense but still nice and moist, and there are flecks of coconut all throughout that you taste in every bite. Garnish with flowers for a beautiful presentation.

Triple Layer Coconut Cream Cake [Vegan, Gluten-Free]

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For the Cake:

  • 2 cups brown rice flour
  • 1 cup tapioca flour
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup unsweetened desiccated coconut
  • 1 1/2 cup cooked red lentils
  • 1 large banana
  • 1/4 cup, plus 3 tablespoons maple syrup
  • 3 tablespoons melted coconut oil
  • 3 cups unsweetened almond milk
  • 2 teaspoons vanilla

For the Icing:

  • 2 13-ounce cans full-fat coconut milk
  • 1/4 teaspoon stevia powder
  • 1/2 teaspoon vanilla powder


To Make the Cake:

  1. Add the brown rice flour, tapioca flour, coconut flour, baking powder, baking soda, and unsweetened coconut to a large bowl and stir to combine.
  2. Meanwhile, in a blender, add the lentils, banana, maple syrup, melted coconut oil, unsweetened coconut milk, and vanilla. Purée until smooth.
  3. Add the blender mixture to the flour mixture and stir until combined, making sure not to over-mix.
  4. If you have three small round cake pans, line each one with baking paper and divide batter 3 ways. If you only have two, fill one with 2/3 of the batter and place the remainder in the third, and then split the larger cake in half lengthwise once cooled. If you only have one pan, divide the same as you would for two cake pans, but bake in two batches.
  5. Once you have the batter in the pan(s), bake at 375°F for 30-45 minutes. The baking time will depend on how you divided your batter, so check your cakes often and test by sticking a skewer in the center to see when it comes out clean.
  6. When cakes are finished, set on a rack to completely cool.

To Make the Icing:

  1. Open the cans of refrigerated coconut milk and scrape the firm, top layer into a medium-sized bowl.
  2. Add the stevia and vanilla powder to the coconut cream and then beat with an electric mixer until stiff peaks form.
  3. Place in the refrigerator to firm up while the cakes cool.

To Assemble:

  1. When the cakes are cool and the icing is firm, spread 1/3 of the icing on the bottom layer of the cake, and then add the next layer of cake on top. Repeat for a second layer, and then with an icing layer on top.
  2. Garnish with flowers and toasted coconut. Refrigerate and then remove from the refrigerator 20 minutes before serving. Slice and serve.


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