1 Bowl Vegan Coconut Cake with Cream Cheese Frosting
Hello & Happy Wednesday!!
If there is one thing I love after a long week, it’s cake! Each week I love to produce a new 1 bowl cake concept as they are just so effortless and you can tweak the base I use to cater to whatever you’re craving! If you haven’t delved into our 1 bowl concepts, well you haven’t lived!
Since we’re all dreaming of warmer temps a midst the snow right now and we’re covering every cake flavor you can think of, I just knew..
We had to do a 1 Bowl Vegan Coconut Cake!
I’ll be honest, I’ve never been a huge coconut person. I never crave it, I don’t like it with chocolate, but there was a restaurant in NYC and Miami that had the best coconut cake imaginable. So much that I became a fan of the beloved coconut cake!
What’s great about this cake? Everything! It’s my staple 1 bowl concept, quick, easy, light, fluffy, packed with coconut, features coconut milk, doesn’t even need a flax egg, it’s perfect for any season, the cream cheese icing puts it over the top, it can easily be made into a tiered cake, and it’s just so good!
If you love all things coconut, or just crave an effortless vegan dessert, you have to try this new 1 Bowl Vegan Coconut Cake with Cream Cheese Icing!
Why this recipe is great:
Quick
Easy
Requires 1 Bowl
Affordable
Packs real coconut
Packs coconut milk
Light, fluffy, and doesn’t need even a flax egg!
1 Bowl Vegan Coconut Cake
- Total Time: 0 hours
- Yield: 4-8 slices 1x
Ingredients
- 1 1/2 Cups All-purpose flour
- 3/4 Cup Sugar (You can always modify)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp White vinegar
- 6 tbsp oil
- 1 cup full fat coconut milk
- 1 tsp Pure vanilla extract
- 1 tsp coconut extract (optional)
- 1 2/3 cups shredded coconut, divided
- 1 1/2 tubs ready made vegan icing
- 2 tbsp vegan cream cheese
Instructions
- Preheat oven to 350 degrees.
- Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
- Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla/coconut extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
- Pour the coconut milk over the entire thing and mix until smooth. Gently fold in the 1 cup shredded coconut.
- Bake on the middle rack of the oven at 350 degrees for 25-30 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
- Icing: Throw icing and cream cheese in a standing mixer, and blend until smooth. Once the cake is cooled, top with icing and add 2/3 cup toasted coconut.
- Prep Time: 15 mins
- Cook Time: 25-30 mins
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Can I make this in form of small cupcakes? 🙂
You absolutely can!
Hey there, is this coconut milk from a can? Thank you!
Hi Grace, Yes, this is canned coconut milk.