Vegan coconut cake

Wholegrain Vegan Sponge Cake with coconut cream

5 from 3 votes

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!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dessert

Cuisine: Italian

Keyword: Plant-Based, Vegan

Servings: people

Calories: 328kcal

Author: Nico

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

Metric - USA

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.
Sift the two flours and the baking powder while adding them to the bowl with the liquids.
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.
Grease your springform pan with some vegetable oil, then dust it with flour and pour the cake batter in it.
Bake for 50 minutes at 180C (356F). Check with a toothpick if it's cooked inside.
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.

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.
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.

For the syrup

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

Assembling the cake

Place the base layer of the sponge cake onto a serving platter and brush it with ⅓ of the syrup.
Cover it with a generous amount of coconut 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.
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.
Brush the top layer with the remaining syrup, then cover the whole cake with your vegan whipped cream.
Cover the whole cake with shredded coconut.
Store in the refrigerator or eat straight away!

Notes

MEASUREMENTS

We recommend using the metric system for this recipe.

Nutrition