Name: Vegan Coconut Cake | Gluten-Free, Healthy Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: Vegan
Ingredients: 2 cups (180 g) oats (gluten-free if needed) ground into flour; ¾ cup (120 g) white rice flour; 1 ½ cups (130 g) shredded unsweetened coconut ground into flour; 1 cup (150 g) coconut sugar (or 150 g regular sugar); 2 tsp baking powder; 1 tsp baking soda; ½ tsp salt; ⅔ cup (160 g) apple sauce or peeled zucchini (160 g); 1 ⅓ cups (320 ml) canned coconut milk; 4 tbsp (80 g) maple syrup or agave syrup; 1 tbsp white vinegar or apple cider vinegar; 340 g Japanese sweet potato (1 medium or 2 small), cooked and peeled; ⅔ cup (160 g) coconut butter; ⅓ cup (105 g) maple syrup or agave syrup; ½ cup (120 ml) canned coconut milk; 4 tbsp (40 ml) coconut rum or additional coconut milk

Jump to Recipe· 4.2 from 51 reviews

If you are craving a dessert that feels indulgent but is actually wholesome and nourishing, this Vegan Coconut Cake | Gluten-Free, Healthy Recipe is an absolute delight. Combining naturally gluten-free ingredients with the tropical richness of coconut and the subtle sweetness of Japanese sweet potato frosting, it’s a cake that’s moist, flavorful, and perfect for anyone looking to enjoy a treat without the guilt. Whether you’re catering to dietary needs or simply seeking a fresh new favorite, this cake brings together healthful elements in a way that tastes like pure celebration.

Ingredients You’ll Need

A close-up image shows a pale yellow batter being poured from a bowl into a round black cake pan, filling it evenly with a smooth, creamy texture that swirls gently from the pouring motion. The pan rests on a white marbled surface, and the batter layer fills about half of the pan's height, creating a soft, thick base layer. The background is simple and neutral, keeping the focus on the batter and pan. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this cake is a joy because it relies on simple, wholesome ingredients that each play a vital role in the final texture and flavor. From the tender oats and shredded coconut flour to the naturally sweet apple sauce and creamy coconut milk, everything contributes to a beautifully balanced and irresistibly moist cake.

Oats (gluten-free if needed): Ground into flour, oats form the hearty base adding fiber and structure.
White rice flour: A light, neutral gluten-free flour that gives softness to the crumb.
Shredded unsweetened coconut: Ground into flour, it intensifies the coconut flavor and adds texture.
Coconut sugar: A naturally caramel-tasting sweetener that pairs perfectly with coconut and sweet potatoes.
Baking powder and baking soda: The perfect rising agents to ensure a fluffy cake.
Salt: Just enough to enhance all the sweet and nutty flavors.
Apple sauce or peeled zucchini: Moisture and a subtle sweetness without overpowering.
Canned coconut milk: Provides richness and creamy texture that helps bind the ingredients.
Maple syrup or agave syrup: Natural sweeteners that add depth and a lovely sticky sweetness.
White or apple cider vinegar: Reacts with baking soda to give lift and lightness.
Japanese sweet potato: For the frosting, cooked until tender to create a smooth, naturally sweet base.
Coconut butter: Adds luscious creaminess and coconut essence to the frosting.
Coconut rum or extra coconut milk: Gives a subtle tropical aroma to finish off the frosting perfectly.

How to Make Vegan Coconut Cake | Gluten-Free, Healthy Recipe

Step 1: Prepare the Dry Ingredients

Start by grinding the oats into a fine flour using a blender or spice grinder. Do the same for the shredded unsweetened coconut to unlock its rich aroma and texture. Then mix these with the white rice flour, coconut sugar, baking powder, baking soda, and salt in a large bowl. This combination is the dry base that defines the cake’s foundation.

Step 2: Prepare the Wet Ingredients

In a blender, combine the apple sauce (or peeled zucchini), canned coconut milk, maple syrup, and vinegar. These wet ingredients infuse moisture and sweetness, while the vinegar communicates with baking soda to create a fluffy rise. Blend until well combined and creamy.

Step 3: Combine Wet and Dry

Pour the wet mixture into the bowl of dry ingredients and whisk thoroughly. The batter should be smooth and well incorporated, a balance of thick and pourable consistency that will bake up wonderfully light and tender.

Step 4: Bake the Cake Layers

Preheat your oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease two 8-inch or 7-inch cake pans and line the bottoms with parchment paper to ensure easy removal. Divide the batter evenly and bake for 30 to 35 minutes or until a toothpick inserted comes out almost clean. Remember, a little crumb is fine – you want moistness, not dryness.

Step 5: Prepare the Frosting

While the cakes bake and cool, make the frosting. Boil and cube the Japanese sweet potato first. Then blend it with coconut butter, maple syrup, canned coconut milk, and coconut rum or extra coconut milk until silky smooth. This frosting is naturally sweet, velvety, and the perfect complement to the cake’s tender crumb.

Step 6: Assemble and Chill

Once the cakes are completely cool, frost them generously. For an extra touch of tropical flair, sprinkle some coconut flakes on top. Then chill the cake in the fridge for about three hours – this helps set the frosting and enhances all the flavors melding together beautifully.

How to Serve Vegan Coconut Cake | Gluten-Free, Healthy Recipe

The image shows a slice of layered cake placed on a small speckled plate. The cake has three visible layers: the bottom and middle layers are light brown with a crumbly texture, and the middle layer is separated by a creamy white filling that looks smooth and thick. The top layer is covered with a white frosting, decorated with thin white coconut flakes with brown edges arranged on top. In the background, the rest of the cake is on a white plate, showing the same three layers and topping, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding toasted coconut flakes or even edible flowers can elevate this cake’s appearance and texture. A light dusting of powdered coconut sugar or chopped pistachios also adds a lovely crunch and color contrast, making every slice a visual treat.

Side Dishes

This cake pairs wonderfully with fresh fruit like mango slices or berries, which add a fresh, juicy brightness to each bite. For a cozy setting, serve alongside a cup of freshly brewed herbal tea or a rich, dairy-free latte to complement the coconut and sweet potato flavors.

Creative Ways to Present

Try serving individual slices with a dollop of coconut yogurt or a drizzle of passion fruit syrup for an exotic twist. You can even cut the cake into bite-sized squares and serve it as part of a dessert platter, making it perfect for gatherings or celebrations.

Make Ahead and Storage

Storing Leftovers

Keep your Vegan Coconut Cake | Gluten-Free, Healthy Recipe covered in the fridge for up to 4 days. Place it in an airtight container to maintain moisture and prevent it from absorbing other flavors.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and layer with parchment paper to avoid sticking. Freeze for up to 2 months. Thaw it slowly overnight in the fridge before frosting or serving for best results.

Reheating

Enjoy leftover slices slightly warmed by placing them in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) wrapped in foil for 10-15 minutes. This gently refreshes the cake without drying it out, bringing back that just-baked softness.

FAQs

Can I substitute the coconut sugar with another sweetener?

Absolutely! You can use regular sugar, maple syrup, or agave syrup in a similar quantity. Just keep in mind that liquid sweeteners might slightly change the batter’s consistency, so you may want to adjust other liquids accordingly.

Is it necessary to use Japanese sweet potato for the frosting?

Japanese sweet potato gives a unique sweetness and creamy texture, but you can substitute with other sweet potatoes or even pumpkin puree if needed. Just be mindful of moisture content to keep the frosting thick enough.

Can I make this cake nut-free?

Yes! This recipe is naturally nut-free as it uses oat and rice flours along with coconut products. Just make sure your coconut butter and coconut flakes are processed in a nut-free facility if allergies are a concern.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester in the center of the cake. If it comes out with a few moist crumbs but no wet batter, the cake is ready. It’s better to slightly underbake than overbake for extra moisture.

Can I use fresh coconut milk instead of canned?

Canned coconut milk is preferred because it is thicker and creamier, which helps with the cake’s texture. Fresh coconut milk tends to be thinner and might result in a runnier batter, so if using fresh, consider reducing any other liquids slightly.

Final Thoughts

This Vegan Coconut Cake | Gluten-Free, Healthy Recipe is one of those rare cakes that feels like a treat and a nourishing bite at the same time. It’s perfect for sharing with friends or savoring as your new weekend favorite. Dive in, enjoy the layers of tropical flavor and tender crumb, and know you’ve made something truly special that your body will thank you for. I can’t wait for you to try it and fall in love!