1 Bowl Vegan Coconut Cake

Name: 1 Bowl Vegan Coconut Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16
Ingredients: 2 1/2 cup all purpose flour; 2 tbsp cornstarch; 1 tbsp baking powder; 1/2 tsp salt; 1 1/2 cup granulated sugar; 3/4 cup neutral flavored oil or melted vegan butter; 1 1/2 cup non-dairy milk (I used coconut milk, not from a can); 2 tsp apple cider vinegar; 2 tsp pure vanilla extract; 1 tsp coconut extract; 8 oz vegan cream cheese; 1/2 cup vegan butter, slightly softened; 3–4 cup powdered sugar; 1 tsp pure vanilla extract; 1 tsp coconut extract; 1 cup shredded fine coconut, optional for topping cake

By Nora · Nora CooksPublic

Your rating · the average is public, yours is not

This is the easiest vegan coconut cake ever, made in 1 bowl with simple ingredients. Fluffy, light, oh-so-soft and topped with a creamy coconut frosting. If you are a coconut lover, this cake is for you!

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 16

Vegetarian

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Recipe source

This recipe was taken from 1 Bowl Vegan Coconut Cake · by Nora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 16 people

Cooking for

2.5 cupall purpose flour
2 tbspcornstarch
1 tbspbaking powder
0.5 tspsalt
1.5 cupgranulated sugar
0.75 cupneutral flavored oil or melted vegan butter
1.5 cupnon-dairy milk (I used coconut milk, not from a can)
2 tspapple cider vinegar
2 tsppure vanilla extract
1 tspcoconut extract
225 gvegan cream cheese
0.5 cupvegan butter, slightly softened
3–4 cuppowdered sugar
1 tsppure vanilla extract
1 tspcoconut extract
1 cupshredded fine coconut, optional for topping cake

Steps

1
Preheat the oven to 175°C and grease two 8 inch cake pans. I also like to place a circle of parchment paper on the bottom of each pan for easy removal.
2
In a large bowl, add the flour, cornstarch, baking powder, salt and sugar. Whisk well to combine.
3
To the bowl with the dry ingredients, pour in the oil, non-dairy milk, apple cider vinegar, vanilla and coconut extract. Mix with a large spoon until just combined, but be careful not to over mix the batter or your cake won't be soft and fluffy.
4
Pour into prepared pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
5
Let the cakes cool in the pan for 10 minutes, then carefully remove them and place on a cooling rack. Allow the cakes to cool completely before frosting; you can move them to the refrigerator to speed this up.
6
To a large bowl (you can simply wipe out the bowl you used for the cake), add vegan cream cheese, slightly softened vegan butter (not too soft, or your frosting will be melty), 3 cups of powdered sugar, vanilla and coconut extract.
7
With a hand mixer, or stand mixer, mix starting on low, then increase to high until all ingredients are combined and smooth. If the frosting seems too runny, add another cup of powdered sugar. If it still is a bit runny, you can stick it in the refrigerator for 30 minutes or so until it firms up a bit.
8
Frost the cake as desired, then sprinkle with shredded coconut and serve. Enjoy!

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Per portion

Calories: ~293.7 kcal
Protein: ~2.3 g
Fat: ~0.4 g
Carbs: ~71.9 g
Fiber: ~0.6 g
Sodium: ~74 mg

7 ingredients still need USDA food links. baking powder, pure vanilla extract, pure vanilla extract, shredded fine coconut, optional for topping cake are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 16-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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Partial · 9/16 ingredients linked