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Vegan Coconut Cake


  • Total Time: 1 hour
  • Yield: 1 3 layered 6 inch cake 1x

Ingredients

Scale

Vegan Egg Replacer

  • 2 tbsp flaxseed
  • 5 tbsp boiling water

Dry Ingredients

  • 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

Wet Ingredients

  • 175 mls unsweetened coconut milk (carton kind)
  • 100 mls  water
  • 2 tsp vanilla bean extract

Instructions

  1. 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.


  2. Mix ground flaxseed with boiling water and mix together with a fork. Set aside so it can thicken.
  3. In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until creamy with no lumps.


  4. Sieve flours, baking powder, baking soda and salt in a small mixing bowl.

 Stir through the desiccated coconut.
  5. In a small jug mix coconut milk, water and vanilla together. Add thickened egg replacer and mix well.
  6. 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.


  7. Pause mixer and scrape down sides and mix for a few seconds.


  8. 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.
  9. 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.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Keywords: cake, coconut, vegan, vegan cake

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