Vegan Coconut Cake | Gluten-Free, Healthy Recipe
This Vegan Coconut Cake is a deliciously moist and fluffy gluten-free treat made with wholesome ingredients like ground oats, shredded coconut, and coconut sugar. Sweetened naturally with maple syrup and apple sauce or zucchini, it uses a creamy Japanese sweet potato frosting enriched with coconut butter and a hint of coconut rum, making it a healthy yet indulgent dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 55 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten Free
Ingredients
Dry 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
Wet Ingredients:
- 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
Frosting:
- 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
Instructions
- Prepare Sweet Potato: Peel and chop the Japanese sweet potato into 1-inch cubes. Boil in water until fork-tender. You will need about 340 grams of cooked sweet potato for the frosting.
- Prepare Dry Ingredients: While the sweet potato is cooking, grind the oats and shredded unsweetened coconut using a spice/coffee grinder or blender until finely ground. Combine these with the rice flour, coconut sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Preheat Oven and Prepare Pans: Preheat your oven to 356°F (180°C). Grease two 8-inch (20 cm) or 7-inch (18 cm) cake pans or springform pans and line the bottoms with parchment paper to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the apple sauce or peeled zucchini, coconut milk, maple syrup or agave syrup, and vinegar. Blend until smooth.
- Combine Batter: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Whisk thoroughly until the batter is well combined and smooth.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean but may still have a few crumbs. Avoid overbaking; the cake should be moist but not wet. If baking in a single pan, increase baking time to about 50-55 minutes.
- Prepare Frosting: While the cake bakes, blend the cooked sweet potato, coconut butter, maple syrup, coconut milk, and coconut rum (or extra coconut milk) until completely smooth and creamy to create the frosting.
- Frost and Chill: Once the cakes have cooled completely, spread the frosting evenly between the layers and on the top and sides of the cake. Optionally decorate with coconut flakes. Chill the frosted cake in the refrigerator for about 3 hours to set before serving.
- Serve: Slice and enjoy this moist, flavorful vegan and gluten-free coconut cake perfect for any special occasion or everyday treat.
Notes
- Measuring ingredients by weight using a kitchen scale ensures accuracy and consistent results.
- Grinding oats and shredded coconut into flour creates a gluten-free base with great texture.
- Using apple sauce or zucchini as a wet ingredient adds natural moisture without fat.
- Coconut rum in the frosting is optional and can be replaced with extra coconut milk if preferred.
- Use two cake pans for even and quicker baking; single pan baking requires a longer time.
- Japanese sweet potatoes are slightly sweeter and creamier than regular sweet potatoes, enhancing frosting flavor.
- Ensure the cake cools completely before frosting to prevent melting the frosting.
