Description
This Vegan Coconut Cake is a moist and flavorful plant-based dessert perfect for any occasion. Made with gluten-free oats, shredded coconut, and natural sweeteners like coconut sugar and maple syrup, it packs a tropical punch with the rich taste of coconut milk and Japanese sweet potato for natural sweetness and moisture. The cake is topped with a creamy coconut-based frosting, making it a delightful treat that is both dairy-free and egg-free.
Ingredients
Dry Ingredients
- 2 cups oats (gluten-free if needed, ground into flour)
- 3/4 cup white rice flour
- 1 1/2 cups shredded unsweetened coconut (ground into flour)
- 1 cup coconut sugar (or 150 g regular sugar)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 2/3 cup applesauce (or 160 g peeled zucchini)
- 1 1/3 cups coconut milk (canned)
- 4 tbsp maple syrup (or agave syrup)
- 1 tbsp white vinegar (or apple cider vinegar)
- 340 g Japanese sweet potato (peeled and boiled)
Frosting Ingredients
- 2/3 cup coconut butter
- 1/3 cup maple syrup (or agave syrup)
- 1/2 cup coconut milk (canned)
- 4 tbsp coconut rum (or additional coconut milk)
Instructions
- Measure Ingredients: Use a kitchen scale to measure all ingredients accurately in grams for consistent results.
- Prepare Sweet Potato: Peel and chop the Japanese sweet potato into 1-inch cubes. Boil the cubes in water until fork tender. Drain and weigh out 340 grams for use in the recipe.
- Make Dry Flour Mix: While potatoes cook, process oats and shredded unsweetened coconut in a spice or coffee grinder (or blender) until they form fine flour. Combine this mixture with white rice flour, coconut sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Preheat and Prepare Pans: Preheat the oven to 356°F (180°C). Grease two 8-inch (20 cm) or 7-inch (18 cm) cake pans or springforms, and line the bottoms with parchment paper to prevent sticking.
- Blend Wet Ingredients: Blend the cooked sweet potato, applesauce (or zucchini), canned coconut milk, maple syrup, and white vinegar until smooth. Pour this mixture into the bowl with dry ingredients and whisk thoroughly until just combined.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean but the cake is still slightly crumbly. For a single pan, bake for about 50-55 minutes.
- Prepare Frosting: While the cake bakes, blend the coconut butter, maple syrup, coconut milk, and coconut rum in a blender until the mixture is smooth, creamy, and spreadable.
- Frost and Chill: Allow the cakes to cool completely. Spread the frosting evenly on the cakes, decorate with coconut flakes if desired, then chill in the refrigerator for about 3 hours before serving.
Notes
- For gluten-free baking, ensure oats are certified gluten-free.
- If you don't have coconut sugar, regular sugar can be used as a substitute.
- Japanese sweet potato adds natural sweetness and moisture, but peeled zucchini can be swapped in the wet ingredients as an alternative.
- Using two cake pans helps reduce baking time and ensures even cooking.
- Additional coconut milk may be used if you omit the coconut rum in the frosting.
- Use fresh coconut flakes for decoration to add texture and enhance coconut flavor.
- Measuring ingredients by weight ensures more accurate and reliable baking outcomes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
