This vegan coconut loaf cake is simple, moist and full of warm coconut flavour; the kind of bake you can throw together in one bowl whenever you need an easy treat. It’s lightly sweet, tender and perfect with a cup of coffee or tea. Because it uses pantry staples and comes together quickly, it’s a great everyday loaf that works for both casual snacking and more special occasions.
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Why You’ll Love This Coconut Cake
- One-bowl recipe: Everything comes together in a single bowl with a whisk or spatula, making it ideal for quick baking and minimal cleanup.
- Simple ingredients: Made with everyday pantry staples like flour, coconut milk and maple syrup. No specialty items required.
- Stays moist for days: The combination of coconut milk and coconut oil keeps the loaf soft and tender, even after sitting out overnight.
- Easy to slice and serve: Its slightly denser, loaf-style texture makes for clean slices without crumbling.
- Fully plant-based: A great option for anyone avoiding dairy or eggs and delicious enough that non-vegans won’t notice the difference.
🥥 Ingredients and Substitutions
- Flour – All-purpose flour works best for a soft but structured loaf. Whole wheat flour makes the loaf dense and heavy, so avoid it. A 1:1 gluten-free flour blend can work, though the texture will be slightly more delicate.
- Baking soda – Helps the loaf rise. Because this recipe relies on soda + acid, don’t swap it for baking powder.
- Salt – Just a pinch to balance the sweetness and enhance the coconut flavour.
- Desiccated coconut – Adds texture and boosts the coconut flavour. It’s much finer and drier than shredded coconut — shredded coconut will make the loaf too moist and change the crumb.
- Maple syrup – Naturally sweetens the loaf and adds depth of flavour. Agave syrup is the best alternative; avoid honey if you want to keep the recipe vegan.
- Coconut milk – Use full-fat canned coconut milk for richness and moisture. Make sure to shake the can well before opening so the cream mixes evenly with the liquid.
- Coconut oil – Unrefined oil gives the loaf a light coconut aroma, but refined coconut oil works too if you prefer a more neutral taste.
- Lemon juice – Provides the acidity needed to activate the baking soda. Apple cider vinegar works as a substitute.
- Vanilla extract – Rounds out the flavour and adds a little sweetness.
📋 How to Make Vegan Coconut Loaf
Step One: Prepare the batter
In a large bowl, mix together the flour, baking soda, salt, and desiccated coconut. Add the maple syrup, coconut milk, coconut oil, lemon juice, and vanilla extract, and mix until just combined. Be careful not to overmix the batter.
Step Two: Bake
Pour the batter into a standard bread tin and bake in a preheated oven for 50 minutes, or until a toothpick inserted into the centre comes out clean.
Step Three: Serve drizzled with icing
Allow the cake to cool completely, then drizzle with icing if desired to add a touch of sweetness.
💬 Vegan Coconut Cake FAQs
Can I use low-fat coconut milk?
Yes, you can use either full-fat or low-fat coconut milk. Using full-fat milk will make the this vegan coconut loaf cake slightly richer, but you can easily pull it off with low-fat milk as well, for a slightly less calorie-dense cake.
Why do I have to add lemon juice?
The only leavening agent used in this cake is baking soda, which only works when used with an acid, such as vinegar or lemon juice. I opted for lemon juice in this recipe because it gives the cake a nice tangy taste, and does a great job of leavening as well.
Can I use a different sweetener?
Yes, you can easily substitute the ⅔ cup of maple syrup with ⅔ cup of agave syrup, honey or even refined sugar. If you’re using refined sugar, make sure to add ⅓ cup less coconut milk.
Should the batter be this thick?
Yes, the batter is slightly thicker than what you might expect for this kind of recipe. Once you pour it into the baking tin, spread it out with a spatula to make sure it bakes evenly.
How do I know it’s done?
The cake takes approximately 50 minutes to bake. Once done, the top should be dark golden brown and a toothpick inserted in the middle should come out clean.
How long does it keep?
Vegan coconut loaf cake will keep up to 3 days at room temperature when stored properly. In the fridge, the cake can last for up to 7 days. Individual slices can be frozen for up to 2 months.
Do I have to keep it in the fridge?
While the cake will stay fresh at room temperature for a couple of days, it’s best to keep it in the fridge. Make sure to take it out about 15 minutes before serving, because it tastes best at room temperature.
Can I freeze this cake?
Yes, to freeze it, separate individual slices with parchment paper and store them in the freezer in an airtight container for up to 2 months.
More Vegan Cake Recipes
More Vegan Coconut Recipes
- Steel Cut Overnight Oats with Coconut
- Chocolate Coconut Energy Balls
- Chocolate Energy Date Balls
- No-Bake Chocolate Oatmeal Cookies
Vegan Coconut Loaf Cake
Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 cups (170 g) desiccated coconut
- ⅔ cup (215 g) maple syrup
- 1 cup (225 g) coconut milk
- ½ cup (110 g) coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Icing (optional)
- ½ cup (60 g) icing sugar
- 2 tablespoons lemon juice
- Coconut flakes or desiccated coconut, for decoration (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Line a bread pan with parchment paper so that the sides are hanging out. This will help you lift the cake from the pan once baked.
- Sift the flour into a mixing bowl, then add the baking soda, salt and desiccated coconut. Mix together.
- Pour in the maple syrup, coconut milk, melted coconut oil, lemon juice and vanilla, and stir into a thick batter. Make sure it’s well mixed, but be careful not to overmix.
- Pour the batter into the prepared baking pan and spread it out to the edges of the pan with a spatula or the back of a spoon. The batter will be too thick to spread out on its own.
- Bake for 50 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Lift the cake out of the pan using the overhanging parchment paper, carefully peel the parchment paper off, and transfer the cake onto a cooling rack.
- Prepare the icing by mixing ½ cup of icing sugar with 2 to 3 tablespoons of lemon juice. Add lemon juice one tablespoon at a time to avoid lumps in your icing, and to be able to control the consistency of the icing better.
- Once the cake is completely cool, drizzle with icing and sprinkle with toasted coconut flakes, or more desiccated coconut.
Ale says
This cake is such a delicious treat!! I love the coconut taste, the texture, the fact that it is not too sweet. Everything!! Thank you so much for sharing this awesome recipe. 🙂
In case anyone is wondering – This cake comes out amazing with oat flour or einkorn flour as well.