I’m so happy with how this vegan coconut cake recipe came out. Beautiful buttery moist texture with a sweet coconut flavour. The cake crumb is tight yet fluffy which makes it a great vegan cake for stacking. It keeps for 5 days in an airtight container out of the fridge. If you keep it in the fridge you need to add sugar syrup in between the layers to help keep the moisture in.
I used 3 x 6-inch cake tins for this recipe, however, you can also use two 6-inch cake tins too. Here are a few tips for this recipe:
- For perfectly flat layers use baking strips. Here is a quick video on how to make them. Just remember that if you do use baking strips you may need to bake for an extra 5-7 minutes.
- Bake your cake on the middle oven rack and make sure your oven has preheated to the correct temperature.
- Use sugar syrup between the layers if you’re not eating the cake straight away or storing in the fridge.
- Use unsweetened coconut milk for this recipe.
- To get perfect equal-sized layers, weigh each tin when it’s filled with batter.
- Dust your cake pans with flour after greasing. This will stop them from going really dark on the outside.
- This cake pairs well with my lemon curd recipe as a filling.
I have photographed some of the steps so you can follow along.
Make sure your flaxseed egg has thicked before you add it to your other liquids.
To achieve those perfectly even cake layers I weighed each cake tin with batter to approximately 380 grams.
Vegan Coconut Cake
Vegan Egg Replacer
- 2 tbsp flaxseed
- 5 tbsp boiling water
- 220 g vegan butter or margarine room temperature
- 200 g caster sugar
- 350 g plain all-purpose flour
- 2 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 90 g desiccated coconut
- 175 mls unsweetened coconut milk (carton kind)
- 100 mls water
- 2 tsp vanilla bean extract
- Preheat oven 150°C/302°F and line 3 x 6IN / 15.24CM cake tins with baking paper, grease with oil and dust with flour.
- Mix ground flaxseed with boiling water and mix together with a fork. Set aside so it can thicken.
- In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until creamy with no lumps.
- Sieve flours, baking powder, baking soda and salt in a small mixing bowl. Stir through the desiccated coconut.
- In a small jug mix coconut milk, water and vanilla together. Add thickened egg replacer and mix well.
- Add one-third of the flour mix very slowly and mix on lowest speed to the creamed butter, then add one-third of the liquid. Repeat until all ingredients are just combined. It will be a very thick batter.
- Pause mixer and scrape down sides and mix for a few seconds.
- Divide between tins, tap tins on the bench to release air bubbles, bake 36 to 39 mins, check with a skewer through the centre, if it comes out clean it's ready. If you want perfect layers, weigh the cake tins with batter in them. It should weigh approximately 380 grams in each cake tin.
- Let cool in the tin for 5 minutes, then flip on a cake rake. Decorate with your favourite buttercream. You can also use my lemon curd recipe for the cake filling.