Last updated on October 3rd, 2025 at 12:50 pm
This Moist and Creamy Vegan Coconut Cake is a delightful treat. Made without dairy or eggs, it is both fluffy and rich in flavor. The sweet potato adds a unique twist, making it a favorite for all. Enjoy it for special occasions or just because!
Why You’ll Love This
You will love this recipe because it is simple and quick to make. It captures a wonderful coconut flavor that pleases everyone. Plus, it’s gluten-free, making it a great option for those with dietary restrictions. It is a proven crowd-pleaser that can brighten up any day.
Recipe Time
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Cake pan
- Cooling rack
How to Make It
Making this cake is easy and straightforward. You’ll combine your dry and wet ingredients separately. Then, mix them together and pour the batter into a pan. After baking, you’ll frost it and add the finishing touch with coconut flakes.
Ingredients
1 cup all-purpose gluten-free flour
1/2 cup coconut flour
1 cup coconut milk
1 cup sweet potato (mashed)
1/2 cup maple syrup
1 tablespoon baking powder
1 teaspoon vanilla extract
a pinch of salt
coconut flakes (for topping)
Directions
- Preheat the oven to 350°F (175°C). Grease a cake pan.
- In a bowl, mix the gluten-free flour, coconut flour, baking powder, and salt.
- In another bowl, combine the coconut milk, mashed sweet potato, maple syrup, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool and frost with sweet potato frosting. Top with coconut flakes.
- Enjoy your vegan coconut cake!
How to Serve This Recipe
Serve slices of the cake with a cup of your favorite tea or coffee. It also makes a great dessert for gatherings or celebrations. Everyone will love the moist texture!
How to Store This Recipe
Store leftovers in an airtight container at room temperature for 2-3 days. You can also refrigerate it for a week. Just make sure to cover it well to keep it fresh!
Tips for Success
- Use room temperature ingredients for better mixing.
- Make sure to whisk well to avoid lumps in the batter.
- Let the cake cool completely before frosting to avoid melting.
- Customize your toppings with fruits or nuts if desired.
Variation
This recipe is already perfect as it is! However, you can switch out sweet potato for pumpkin or applesauce for a different twist.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, regular flour works fine if you don’t need it to be gluten-free.
Can I substitute the coconut milk?
Yes, almond milk or soy milk can be used as alternatives.
How can I make the frosting?
You can make a simple frosting using mashed sweet potato mixed with a little maple syrup and coconut cream.
