Coconut Milk Cake Recipe Vegan: Easy & Delicious Guide

Welcome to a delightful journey into the world of vegan baking with this luscious coconut milk cake recipe vegan. If you’re looking for a moist, tender cake that’s completely plant-based yet rich in flavor, this recipe is your new best friend.

Made with creamy coconut milk, natural sweeteners, and a hint of vanilla, this cake promises a tropical twist that’s perfect for any occasion. Whether you’re vegan, lactose intolerant, or simply craving something wholesome and delicious, this cake offers a perfect balance of fluffy texture and subtle coconut aroma.

Beyond being a treat to your taste buds, this cake is incredibly easy to make and uses pantry staples you might already have. From birthdays to casual tea times, it’s a versatile dessert that impresses everyone.

Plus, it’s free from eggs and dairy, making it a healthier alternative without compromising on indulgence. Keep reading to discover why this coconut milk cake recipe will become a staple in your vegan baking repertoire.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this coconut milk cake recipe vegan. First, it’s incredibly moist and tender, thanks to the rich coconut milk that adds natural fats and flavor without the need for butter or cream.

The cake has a delicate crumb that’s light yet satisfying, making it ideal for layering or enjoying on its own.

What’s more, this recipe is straightforward and beginner-friendly. No complicated techniques or obscure ingredients here—just simple, wholesome components combined with love.

It also adapts beautifully to various dietary needs, being gluten-free if you swap the flour accordingly, and free of refined sugars if you choose natural sweeteners.

Lastly, the subtle tropical flavor makes it a refreshing change from traditional cakes. It’s perfect for summer gatherings but comforting enough to enjoy year-round.

If you want to try other creative vegan recipes, check out our Peda Recipe Ricotta Cheese or the Peanut Butter Gelato Recipe for more vegan-friendly delights.

Ingredients

• 1 ¾ cups all-purpose flour (or gluten-free flour blend)
• 1 cup coconut sugar or brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• 1 cup full-fat canned coconut milk (well stirred)
• ¼ cup vegetable or melted coconut oil
• 1 tbsp apple cider vinegar or white vinegar
• 1 tbsp vanilla extract
• ½ cup unsweetened applesauce (acts as egg replacer)

Equipment

• Mixing bowls (medium and large)
• Electric mixer or whisk
• Measuring cups and spoons
• 9-inch round cake pan or 8×8-inch square pan
• Parchment paper
• Cooling rack
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt until combined evenly.
3. In a separate bowl, mix the coconut milk, melted coconut oil, vinegar, vanilla extract, and applesauce. Stir well to combine the wet ingredients.
4. Pour the wet ingredients into the dry ingredients. Using an electric mixer or whisk, mix the batter just until smooth. Avoid overmixing to keep the cake tender.
5. Pour the batter into your prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden crust and spring back when lightly pressed.
7. Remove from oven and let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before frosting or serving.

Tips & Variations

For an extra moist cake, use full-fat coconut milk and do not shake the can before opening to retain the creamy layer.

• Flavor Variations: Add shredded coconut, lemon zest, or a teaspoon of almond extract to the batter for different tropical profiles.
• Frosting Ideas: Try a vegan cream cheese frosting or a simple coconut whipped cream topping.
• Make it Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Storage: Store the cake covered at room temperature for up to two days or refrigerate for up to a week.

Nutrition Facts

Serving Suggestions

This vegan coconut milk cake is incredibly versatile when it comes to serving. For a simple yet elegant presentation, dust the top with powdered sugar or toasted shredded coconut.

Pair it with a scoop of vegan vanilla ice cream or fresh tropical fruits like mango, pineapple, or kiwi to enhance the coconut flavor.

It also works wonderfully as a layered cake with vegan buttercream frosting or dairy-free chocolate ganache. For a special occasion, decorate with edible flowers or toasted coconut flakes for a stunning visual and textural contrast.

If you’re interested in other delicious recipes to complement your baking, don’t miss our Thelma Sanders Squash Recipe for a savory side or our Bariatric Meatloaf Recipe for hearty main dishes.

Conclusion

This coconut milk cake recipe vegan is a wonderful addition to any baker’s collection. It captures the essence of tropical flavors in a moist, fluffy cake that’s entirely plant-based and easy to prepare.

Whether you’re new to vegan baking or an experienced cook, this recipe offers a perfect balance of simplicity and indulgence.

Using wholesome ingredients and straightforward steps, you can create a delicious dessert that satisfies cravings without compromise. It’s perfect for celebrations, casual weekends, or whenever you need a sweet pick-me-up.

Try it out and watch this cake become a favorite in your home and among your friends. For more inspiring recipes, explore our other blog posts and keep baking with passion!

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