🍰 One-Bowl Vegan Coconut Cake
🕒 Prep Time: 10 minutes
🔥 Bake Time: 30–35 minutes
🍴 Serves: 8–10
🌿 Ingredients
Dry Ingredients:
1½ cups (190g) all-purpose flour
¾ cup (150g) organic cane sugar or coconut sugar
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup (40g) unsweetened shredded or desiccated coconut
Wet Ingredients:
1 cup (240ml) canned coconut milk (full-fat or light)
⅓ cup (80ml) neutral oil (like sunflower, avocado, or melted coconut oil)
1 tbsp apple cider vinegar or lemon juice
1 tsp vanilla extract
½ tsp coconut extract (optional, for extra coconut flavor)
🧁 Optional Toppings:
Powdered sugar for dusting
Toasted coconut flakes
Coconut whipped cream or vegan vanilla frosting
Lime or lemon zest for a citrusy kick
👩🍳 Instructions
Preheat oven to 350°F (175°C).
Lightly grease or line an 8-inch round or square cake pan with parchment paper.
Mix dry ingredients in a large bowl:
Whisk together flour, sugar, baking soda, baking powder, salt, and shredded coconut.
Add wet ingredients directly to the bowl:
Pour in coconut milk, oil, vinegar, vanilla, and coconut extract (if using).
Mix until just combined — don’t overmix. A few small lumps are okay.
Bake the cake:
Pour batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve:
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar, top with frosting, or serve as-is!
✅ Tips & Variations
Oil-free? Use ⅓ cup unsweetened applesauce instead of oil for a lower-fat version (texture will be softer).
Gluten-free? Use a good 1:1 gluten-free flour blend with xanthan gum included.
Coconut overload? Mix in ¼ cup toasted coconut or a handful of chopped pineapple for a tropical vibe.
Fancy it up? Bake in two 6-inch pans for a layered cake and frost with vegan coconut cream.
❄️ Storage
Store covered at room temperature for 2–3 days, or refrigerate for up to 5 days.
Can be frozen (wrapped tightly) for up to 2 months.
