Okay, okay, easy does it; there’s no need for the eye rolling. I’m not here to push some vegan agenda or convince you that a bunch of chia seeds, rice flour and soy milk will make a delicious cake, because let’s face it – when you want a piece of cake, you want the best damn piece of cake there is!
This vegan coconut cake just happens to be that cake. I swear that you won’t be able to tell the difference between this one and the real thing. The point is this cake is absolutely delicious and as far as I’m concerned the fact that it’s vegan is just the coconut ice on top of the cake!
I hope you’ll give this vegan coconut cake a go, and if you’ve got any vegan friends I’m sure they’d love you to share it with them!
Vegan Coconut Cake Recipe
This recipe makes an 8 inch round cake
- 4tsps Organ Egg Replacer + 4tbsps Water (or replacement equiv. of 2 eggs)
- ½cup Desiccated Coconut
- 1½cups Self-Raising Flour
- 1cup Tofutti Sour Supreme (or other vegan sour cream)
- ⅓cup Coconut Milk ½cup Nuttelex w/Coconut Oil (or other vegan butter)
- 1cup Caster Sugar
- 2tsps Coconut Essence
- 1tsp Vanilla Essence
- 4tsps Organ Egg Replacer + 2tbsps Water (or replacement equiv. of 2 eggwhites)
- 2cups Icing Sugar
- 1⅓cups Desiccated Coconut
- 1tsp coconut essence
- 1tbsp Water
- Optional: Food Colouring, Coloured Shredded Coconut, Edible Gold Leaf
- Preheat oven to 180oc.
- Grease an 8 inch round cake tin and line the bottom with baking paper.
- In a small glass, add the egg replacement powder and water, whisk until combined and set aside.
- In a medium bowl stir together the flour and coconut until combined and set aside.
- In a small jug stir together the sour cream and coconut milk until combined and set aside.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer – cream together the butter, sugar and essences until light and fluffy.
- Add the egg replacer mixture and beat slowly until incorporated.
- Scrape down the sides of the mixing bowl, add half the flour/coconut mix and beat slowly until incorporated.
- Add half of the sour cream/milk mixture and beat in slowly until incorporated.
- Repeat with remaining ingredients.
- Scrape down the bowl and mix one last time to ensure all ingredients are combined.
- Transfer the cake batter into the prepared pan and smooth the top.
- Bake for 50minutes or until a skewer comes out of the cake clean.
- Leave the cake in the tin until cool, then side a knife around the edge of the cake and remove onto a wire rack.
- Allow cake to cool completely before icing.
- In a small glass, add the egg replacer powder and water, whisk until combined and set aside.
- Into a medium mixing bowl, sift the icing sugar then add the coconut, essence, egg replacer mixture and extra water, mix well with a spatula until combined.
- If desired add a few drops of food colouring and combine.
- Spread icing onto the cooled cake; use a palette knife or the back of a butter knife to distribute evenly.
- Dip the knife into a mug of hot water and smooth it across the icing to create a seamless look.
- Decorate as desired and serve.
Vegan Coconut Cake: Recommendations and Notes
Use Nuttelex with Coconut Oil to enrich the coconut flavour in this cake.
Use Tofutti Sour Supreme – Better Than Sour Cream. This is the best vegan sour cream alternative.
Use Queen 50ml bottle range of liquid food colours as they are vegan friendly, experiment with mixing colours to create different shades of icing.
This recipe has been created using Organ No Egg – Egg Replacer, as it is the most readily available brand in Australia if using a different brand substitute the product’s recommended quantities. The equivalent of 2 eggs is needed for the cake and the equivalent of 2 egg whites for the icing.
This recipe is an adaptation of a recipe from Australian Women’s Weekly. It isn’t intended to be necessarily healthy but rather an allergy/vegan friendly alternative to cake, which doesn’t sacrifice delicious flavours.