Best Vegan Gluten Free Coconut Cake Recipe to Try Today

If you’re craving a tropical delight that’s both vegan and gluten-free, this coconut cake recipe will become your new favorite! Bursting with rich coconut flavor, moist texture, and the perfect balance of sweetness, this cake is a celebration of wholesome, plant-based ingredients.

Whether you’re catering to dietary restrictions or simply love the fresh taste of coconut, this recipe is easy to make and yields a stunning, fluffy cake that everyone will adore.

Say goodbye to dense, dry gluten-free cakes and hello to a tender crumb that melts in your mouth. The combination of coconut milk, shredded coconut, and a hint of vanilla brings an irresistible aroma and taste.

Plus, it’s perfect for any occasion—birthdays, brunches, or just a sweet treat to brighten your day. Dive into this detailed guide and discover how to bake the best vegan gluten-free coconut cake that’s as beautiful as it is delicious!

Why You’ll Love This Recipe

This vegan gluten-free coconut cake stands out because it’s:

• Moist and fluffy: Thanks to coconut milk and oil, every bite is tender without being greasy.
• Simple and wholesome: Made with natural, easy-to-find ingredients that cater to special diets.
• Flavor-packed: Real shredded coconut and coconut extract infuse this cake with tropical goodness.
• Versatile: Enjoy it plain, with frosting, or add your favorite fruits and nuts.
• Perfect for celebrations: It’s a showstopper that everyone can enjoy, no matter their dietary needs.

Ingredients

• 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
• 1 cup organic coconut sugar
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ¼ tsp sea salt
• 1 ¼ cups full-fat coconut milk (shake well before opening)
• ½ cup melted coconut oil (plus extra for greasing)
• 1 tbsp apple cider vinegar
• 1 tbsp pure vanilla extract
• 1 cup unsweetened shredded coconut (plus ¼ cup for garnish)
• ½ cup aquafaba (the liquid from canned chickpeas, whipped)

Equipment

• Two 8-inch round cake pans
• Mixing bowls (one large, one medium)
• Electric mixer or hand whisk (for whipping aquafaba)
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Toothpick or cake tester
• Oven preheated to 350°F (175°C)

Instructions

1. Prepare your pans: Lightly grease two 8-inch cake pans with coconut oil and line the bottoms with parchment paper. This ensures easy removal of the cakes.
2. Mix dry ingredients: In a large bowl, sift together the gluten-free flour, coconut sugar, baking powder, baking soda, and sea salt. Stir in the shredded coconut for an even distribution.
3. Combine wet ingredients: In a medium bowl, whisk the coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract until smooth. The vinegar will react with the baking soda to help the cake rise.
4. Whip the aquafaba: Using an electric mixer or a strong hand whisk, beat the aquafaba until stiff peaks form. This acts as an egg substitute and adds lightness to the cake.
5. Combine wet and dry: Slowly pour the wet mixture into the dry ingredients and fold gently with a spatula. Avoid overmixing; just combine until smooth and no flour pockets remain.
6. Fold in whipped aquafaba: Carefully fold the whipped aquafaba into the batter in three parts. This step is crucial for maintaining the airy texture.
7. Divide and bake: Pour the batter evenly into the prepared pans and smooth the tops. Bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool completely: Remove the cakes from the oven and allow them to cool in the pans for 15 minutes. Then, transfer them to a wire rack to cool fully before frosting.
9. Frost and garnish: Once cool, frost your cake with vegan coconut frosting or a simple glaze. Sprinkle extra shredded coconut on top for a beautiful finish.

Tips & Variations

“For an extra coconut punch, toast the shredded coconut lightly before adding it to the batter.”

• Make it a layered cake: Double the recipe to create a three-layer cake for special occasions.
• Use coconut yogurt: Substitute ¼ cup of the coconut milk with unsweetened coconut yogurt for added moisture.
• Add pineapple: Fold in ½ cup of crushed pineapple for a tropical twist reminiscent of a pina colada.
• Frosting ideas: Try vegan cream cheese frosting or whipped coconut cream for different textures and flavors.
• Nut-free option: Omit any nuts or nut-based milk substitutes if allergies are a concern.

Nutrition Facts

Serving Suggestions

This vegan gluten-free coconut cake pairs beautifully with a variety of accompaniments. Serve it with a scoop of dairy-free vanilla ice cream for a decadent dessert experience.

Fresh tropical fruits like mango, kiwi, or pineapple make excellent toppings or side garnishes, adding a refreshing contrast.

For a party, decorate the cake with edible flowers or toasted coconut flakes to impress your guests. You can also drizzle a light coconut glaze or fruit coulis over the top to enhance flavor and presentation.

Looking for other delicious dessert ideas? Check out this Manny Randazzo King Cake Recipe or the fluffy and light Kefir Sheet Cake Recipe for more inspiration.

Conclusion

This best vegan gluten free coconut cake recipe is a delightful treat that proves you don’t need eggs or gluten to bake a fabulous cake. Its moist texture, rich coconut flavor, and light crumb make it perfect for any occasion.

Whether you’re new to vegan baking or a seasoned pro, this recipe is straightforward, reliable, and yields fantastic results every time.

Experiment with different frostings, add-ins, or toppings to personalize your cake and make it truly your own. If you enjoyed this recipe, you might also love exploring other creative recipes on the blog like the Jamaican Minced Beef Recipes or the unique Kosher Sushi Salad Recipe.

Happy baking and enjoy every delicious bite!

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