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    Home » Desserts

    Vegan Coconut Cake

    Published: Jan 8, 2021 · by Nico

    Jump to Recipe

    This vegan coconut cake is a simple and healthy-ish recipe made with a soft and moist wholegrain sponge cake and filled with delicious vegan coconut custard. This cake is perfect for kids and adults alike, for birthdays and special occasions. It's dairy-free, egg-free, but still moist and delicious. Everyone will love it!

    Wholegrain-Vegan-Sponge-Cake
    On this page:
    • Tips
    • Storage
    • Similar recipes
    • Recipe

    Check out our best plant-based dessert recipes!

    Tips

    Wholegrain-Vegan-Sponge-Cake
    • Take your time. Each component of this recipe is very easy to make, however when seen all at once it might seem daunting. Make sure you have time at hand, if not make the spongecake a day in advance.
    • Use the syrup to moisten the spongecake. This is common practice in most Italian sponge cakes. It really makes a massive difference and it will make your cake super moist and yummy.
    • Apply coconut with a small spatula. We tried applying the coconut with our hands, but that's very very messy.

    Storage

    Whole vegan Sponge cake with coconut cream on platter

    Our vegan coconut cake keeps at room temperature for up to 4 to 5 days before turning stale. Keep it in a cool place, and cover it with an upside-down bowl or cake keeper. You can also store it in the refrigerator if you have space.

    Similar recipes

    • Vegan Vanilla Cake with Strawberry Jam
    • Easy vegan lemon cake
    • Vegan apple cake
    • Chocolate strawberry cake
    • Sponge cake with different fillings

    You can easily customise your Sponge Cake with your preferred jam or custard. Chocolate, Pistachio and vanilla custard are some of our favourites that are perfect with a Wholegrain Sponge cake

    • Chocolate custard for a perfectly indulgent cake experience.
    • Pistachio custard for a creamy and irresistibly nutty cake.
    • Strawberry Jam for a summer-y and fruity cake.
    • Vegan vanilla custard for a neutral, general crowd-pleaser.

    If you liked this coconut cake recipe, please leave a comment below and a star rating. Feedback really helps us improve our content, and it helps other too.

    For many more easy dessert ideas, check out our desserts category page.

    Recipe

    Wholegrain Vegan Sponge Cake with coconut cream

    Vegan coconut cake

    Author: Nico
    This vegan coconut cake is a simple and healthyish recipe made with a soft and moist wholegrain sponge cake, and filled with a delicious vegan coconut custard. This cake is perfect for kids and adults alike, for birthdays and special occasions. It's dairy free, egg free, but still moist and delicious. Everyone will love it!
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine Italian
    Servings 16 people
    Calories 328 kcal

    Equipment

    • Springform pan or cake pan, 18 cm diameter (7 inches)

    Ingredients
     
     

    For the sponge cake

    • 240 g whole-wheat flour
    • 240 g bread flour
    • 21 g baking powder
    • 400 g plant milk
    • 250 g brown sugar
    • 60 g sunflower seed oil
    • 2 teaspoon vanilla extract

    For the coconut custard

    • 500 g plant milk
    • 200 g coconut milk
    • 70 g cornstarch
    • 100 g sugar
    • 1 teaspoon vanilla extract

    For the topping

    • ½ cup shredded coconut
    • 250 ml vegan whipped cream

    For the syrup to moisten the cake

    • 200 g water
    • 100 g sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    For the sponge cake

    • Preheat the oven to 180C (356F). In a large bowl, add plant milk, oil, sugar, vanilla extract and mix well together with a spatula until the sugar is dissolved.
      mixing liquids
    • Sift the two flours and the baking powder while adding them to the bowl with the liquids.
      sifting flours
    • With a spatula, incorporate the flour and the liquids together trying to break the lump. Do not over-mix. It whould only take you 1 or 2 minutes.
      making the cake batter
    • Grease your springform pan with some vegetable oil, then dust it with flour and pour the cake batter in it.
      Pourin the cake batter into a form
    • Bake for 50 minutes at 180C (356F). Check with a toothpick if it's cooked inside.
      Baking in the oven
    • Let cool down on a cooling rack before taking it out of the form and cutting it into 3 equal layers of about 2cm (0.8 inches) each. Use a serrated knife/bread knife to cut the cake.
      cutting the cake in layers

    For the custard

    • In a pot off the heat, whisk together all the ingredients for the custard till there are no lumps in the liquid.
      making the custard
    • Bring onto the heat, and keep whisking, on low-med heat, until the liquid truns into a thick custard. Then take off the heat and let cool down for 20 min, stirring occasionally.
      cooking the custard

    For the syrup

    • In a small pot on low heat, dissolve the sugar in the water, then add the vanilla and set aside.
      making the syrup

    Assembling the cake

    • Place the base layer of the sponge cake onto a serving platter and brush it with ⅓ of the syrup.
      building the coconut cake first layer
    • Cover it with a generous amount of coconut custard.
      covering the layer with custard
    • Put the middle layer of sponge cake on top of the custard, applying some gentle pressure to fix it in place. Brush another ⅓ of the syrup on top, and cover with another layer of custard.
      adding the second layer
    • Add the last piece of the sponge cake on top of the custard, but flip it upside down. Then with a spatula level off the custard coming out on the side of the cake.
      fixing the sides
    • Brush the top layer with the remaining syrup, then cover the whole cake with your vegan whipped cream.
      covering the vegano coconut cake with whipped cream
    • Cover the whole cake with shredded coconut.
      covering the vegan coconut cake with shredded coconut
    • Store in the refrigerator or eat straight away!
      serving the vegan coconut cake

    Notes

    MEASUREMENTS
    We recommend using the metric system for this recipe.

    Nutritional Values

    Nutrition Facts
    Vegan coconut cake
    Amount Per Serving
    Calories 328 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 4g25%
    Potassium 339mg10%
    Carbohydrates 58g19%
    Dietary Fiber 2g8%
    Sugar 30g33%
    Protein 6g12%
    Vitamin A 221IU4%
    Vitamin B6 1mg50%
    Vitamin C 4mg5%
    Vitamin E 3mg20%
    Vitamin K 1µg1%
    Calcium 158mg16%
    Folate 31µg8%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 33mg8%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    « Vegan Chocolate Custard
    Vegan Apple Fritters »

    Reader Interactions

    Comments

    1. Heather

      April 04, 2021 at 1:18 am

      How much vanilla extract?

      Reply
      • Nico

        April 04, 2021 at 6:21 am

        Hi Heather, 2 tsp for the sponge, 1 tsp for the custard, 1 tsp for the syrup, but if you like a stronger vanilla aroma feel free to add more. 🙂 Thanks!

        Reply

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