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Vegan Coconut Cake

Vegan Coconut Cake with Lime Glaze – A Tropical Delight

This Vegan Coconut Cake offers a sweet and tangy tropical dessert experience with its delicious coconut-lime glaze.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Tropical
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup Vegan Butter Substitute with olive oil or other plant-based butter if needed.
  • 1 cup Organic Cane Sugar Regular granulated sugar can be used as an alternative.
  • 1 1/2 cups Cake Flour All-purpose flour can be substituted.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Baking Soda Crucial for lift.
  • 1 tbsp Lime Zest Use fresh limes.
  • 1/4 cup Lime Juice Bottled lime juice can be used.
  • 1 tsp Coconut Extract Can be replaced with additional vanilla extract.
  • 1 cup Canned Full-Fat Coconut Milk Shake the can well before use.
  • 1 cup Shredded Unsweetened Coconut Sweetened coconut can be swapped.
  • 1/4 cup Egg Replacer or Flaxseed Meal For flax eggs, combine 2 tbsp flaxseed meal with 5 tbsp water.
For the Glaze
  • 2 cups Powdered Sugar Sift for a lump-free result.
  • 1/4 cup Coconut Milk Adjust for desired consistency.
  • 1 tbsp Lime Zest Perfect finishing touch.

Equipment

  • 8-inch cake pan
  • mixing bowls
  • whisk
  • Spatula

Method
 

How to Make Vegan Coconut Cake
  1. Preheat your oven to 350°F (175°C). Prepare an 8-inch cake pan with parchment paper and baking spray.
  2. Mix your chosen egg replacer or flax eggs and allow them to rest.
  3. In a bowl, whisk together the cake flour, baking powder, baking soda, lime zest, and a pinch of salt.
  4. In another bowl, beat the vegan butter and organic cane sugar until light and fluffy, about 2-3 minutes.
  5. Add the prepared egg replacer, coconut and lime extracts, full-fat coconut milk, and lime juice. Mix until smooth.
  6. Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Pour batter into the prepared pan.
  7. Bake for 35 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
  8. Whisk together the powdered sugar, coconut milk, and lime zest for the glaze until smooth.
  9. Once the cake is cool, pour the glaze over the top, allowing it to drip down. Sprinkle with shredded coconut.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 120mgFiber: 1gSugar: 24gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Use fresh ingredients for optimal results and allow the cake to cool completely before glazing.

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