Vegan Coconut Cake

This one-bowl vegan coconut cake is incredibly quick and easy to make, but delivers a tasty, not-too-sweet, melt-in-your-mouth tender dessert. Have it ready in under an hour and enjoy a fresh slice with your afternoon cup of coffee.

Course Dessert

Cuisine Western

Prep Time 10

Cook Time 50

Total Time 1

Servings

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
2 cups desiccated coconut
⅔ cup maple syrup
1 cup coconut milk
½ cup coconut oil, melted
1 tablespoon lemon juice
1 teaspoon vanilla extract

Icing (optional)

½ cup 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.

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