Vegan Coconut Cake Recipe – How To Make Vegan Coconut Cake – Coconut Cake Recipe

Prep: 20 mins – Cook: 35 mins – Total: 55 mins


  • Cake Pans
  • Electric Mixer
  • Spatula
  • Food Processor


  • 1 cup vegan butter , softened
  • 1¾ cups granulated sugar
  • 13.5 oz can whole fat coconut milk (canned)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Cashew Coconut Cream Filling

  • 1 cup raw cashews (soaked in water at least 2 hours up to overnight)
  • ¼ cup agave nectar
  • ½ cup coconut flakes
  • 1 tablespoon coconut oil (see note)

Vegan Vanilla Frosting

  • 3 cups powdered sugar
  • ⅓ cup vegan butter or coconut oil , softened
  • 2-3 tablespoons plant-based milk
  • 1/2 cup coconut flakes , sweetened


For the Vegan Coconut Cake

  • Preheat oven to 350F° degrees. Grease and flour two round 9-inch cake pans. Cut circles of parchment paper to fit in the bottom of the pans. Place rounds in bottom of pans and top with additional vegetable spray.
  • Using an electric mixer, cream the butter until light and fluffy. Add the sugar and cream together for up to 2 minutes, until light. Add the coconut milk, vinegar and coconut flavoring. Cream well until combined.
  • In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed.
  • Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles for a more level cake.
  • Bake for 25 to 30 minutes or until tester inserted in the center comes out clean. Cool in pans for 10 minutes. Invert cakes onto cooling racks. Cool Completely.

For the Cashew Coconut Cream Filling

  • For the filling between the cake layers, you can use frosting or this cashew cream coconut filling. To make the cashew filling, drain soaked cashews and add them to a blender or food processor. Add the agave nectar, coconut oil, and coconut flakes. 
  • Pulse in short bursts to break apart the cashews. Use a spatula to push down contents from the side of the bowl and pulse again in short bursts. Repeat this process until a cream begins to form. Then begin pulsing in longer periods to break down the cashew and coconut bits even more. Once this mixture is creamy to your liking, transfer to a bowl and refrigerate.

Vegan Vanilla Frosting

  • Add the vegan butter to a mixing bowl and use a mixer on medium speed to cream it. Add one cup of powdered sugar and mix that into the butter, until well combined. Repeat with the remaining powdered sugar. Once all the powdered sugar is added, it will be a crumbly mix. Add the plant-based milk one tablespoon at a time until you achieve the desired, spreadable consistency.

Assembling the Coconut Cake

  • Once the cakes have cooled, place the bottom cake on a plate. Use a serrated knife to level the cake (if there is a dome or it’s uneven on the top). Spread either the cashew coconut filling or a layer of icing over the top. Place the second cake on top of the frosting or cream filling. Add additional frosting on top and sides of cakes. Garnish the top and sides with coconut flakes.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Easter Vegan Lemon Cupcake Recipe – Vegan Easter Recipe – Vegan Lemon Cupcake Recipe

Prep: 20 mins – Cook: 25 mins – Total: 45 mins


For the Base:

  • 240 ml / 1 cup unsweetened dairy-free milk 
  • Juice and zest from 1/2 medium lemon (save other half for frosting) 
  • 150 g / 5 ¼ oz self-raising flour* 
  • 2 tbsp cornstarch 
  • 80 ml / 1/3 cup sunflower oil 
  • 150 g / 5 ¼ oz caster sugar 
  • 1 tsp vanilla extract 

For the Icing:

  • 150 g / 5 ¼ oz dairy-free butter
  • 280 g / 9 ¾ oz confectioner’s sugar
  • Juice and zest of 1/2 lemon
  • Vegan-friendly jelly beans


  1. Preheat the oven to 180°C / 350°F and line a cupcake tray with eight liners.
  2. Mix the almond milk, lemon juice and zest together in a jug to “curdle” slightly for a few minutes. Meanwhile, mix the flour and corn starch together in a large mixing bowl.
  3. Add the oil, sugar and vanilla to the almond milk. Then mix the wet ingredients into the dry and whisk until smooth.
  4. Divide the batter between the eight cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch. Tip, when you’re dividing up your mix use a ¼ measuring cup to scoop the batter into the cases. This way, you know you’re getting the same amount for each cupcake plus it helps to avoid any drips!
  5. Leave to cool completely before decorating.
  6. Prepare the buttercream by whisking the dairy-free butter, lemon juice, zest and icing sugar together until a thick frosting is formed. Add more icing sugar, if needed.
  7. Transfer the buttercream to an icing bag with a star-shaped nozzle. Create buttercream swirls on top of the cupcakes.
  8. Now the fun part! Decorate with your pastel-coloured jelly beans. Enjoy!

This delicious recipe and photos were created by, we simply shared it. Please check them out for more great ideas!

Vegan Ice Cream Cake – Vegan Ice Cream Cake Recipes – How To Make Vegan Ice Cream Cake

Looking for a way to make ice cream cake without the eggs and dairy? Well look no further as these vegan ice cream cake recipes are so good you won’t even notice they’re missing!

Vegan Ice Cream Cake – Vegan Ice Cream Cake Recipe By Minimalist Baker

Plate with a slice of delicious Mint Chocolate Brownie Ice Cream Cake

Just looking at these pictures makes us want to stop doing everything else and make this delicious vegan ice cream cake! If you do make it, make sure to send us a piece!

Vegan Ice Cream Cake – Vegan Ice Cream Cake Recipe By The Banana Diaries

sliced vegan ice cream cake

Umm do you see this picture? How on earth could you ever say no to this vegan ice cream cake recipe? Bonus points as she also created a video for how to make it too!

Vegan Ice Cream Cake Recipe By The Tasty K

One of our favorite vegan ice cream cake recipes! The Tasty K does a great job and it only takes about 35 minutes to make!

Vegan Ice Cream Cake Recipe – Vegan Ice Cream Cake Recipe By What The Fork Food Blog

Dairy Free Freezer Cake from What The Fork Food Blog |

The only bad thing about this vegan ice cream cake recipe is eventually you will run out of it. Unless you have a vegan ice cream cake factory continuously rolling these out that is, and if so, we want to visit!

Vegan Ice Cream Cake Recipe – Vegan Ice Cream Cake Recipe By Feasting On Fruit

This might not just be one of the most beautiful vegan ice cream cakes ever created, but it also has to be one of the coolest desserts period! Props to Feasting On Fruit for making this absolutely stunning vegan dessert!

We don’t know if this list helped or hurt when it came to picking which vegan ice cream cake you’re going to make, but we hope you at least make one! If so, please share it with as we would love to hear from you!

Pumpkin Cake Pop Recipe – Vegan Pumpkin Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins


  • 1 cup coconut flour sifted
  • 1/2-3/4 cup pumpkin puree not pumpkin pie filling*
  • 1/4 cup granulated sweetener of choice I used coconut palm sugar
  • Cinnamon to taste optional
  • 1/4 cup dairy free chocolate chips optional**


  1. Preheat the oven to 350 and grease a large cookie sheet or baking tray and set aside.
  2. In a large mixing bowl, combine the coconut flour, pumpkin puree, granulated sweetener and cinnamon mix well. If using chocolate chips, mix those in until fully incorporated.
  3. Using your hands, shape into small balls and place on the greased cookie sheet. Depending on the texture you want, bake for around 10 minutes (for a softer cake texture) or up to 15 minutes (very dense and crumbly). Remove from oven and allow to cool completely before eating.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Vegan Orange Chocolate Cake Recipe – Vegan Dessert Recipe

Prep: 25 mins – Cook: 45 mins – Total: 65 mins


  • 250g vegan spread at room temperature
  • 250ml dairy-free milk, (oat or soya)
  • 2 oranges, zested and one juiced, plus a little extra zest to serve (optional)
  • 2tsp cider vinegar
  • 200g golden caster sugar
  • 1tsp vanilla extract
  • 300g self-raising flour
  • 1tsp baking powder
  • 50g cocoa powder
  • 50g vegan dark chocolate, finely chopped, plus a few shavings to serve (optional)
  • 200g icing sugar


  1. Heat the oven to 180C/160C fan/gas 4. Use a little of the vegan spread to butter the base and sides of a deep 23cm cake tin, then line with baking parchment.
  2. Put the plant milk in a jug and mix in the zest and juice of one orange and the cider vinegar. Leave to thicken slightly for 5 mins.
  3. Beat 150g of the vegan spread with the caster sugar using an electric whisk for 1 min until creamy, then add the milk mixture, vanilla extract and a small pinch of salt. Sieve in the flour, baking powder and cocoa. Beat again until combined, and scrape into the prepared tin. Bake for 35 mins – 40 mins until risen and firm to the touch, and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for 10 mins in the tin, then turn out on a wire rack to cool completely.
  4. To make the icing, melt the chocolate in short bursts in the microwave, stirring well between each burst, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water), until smooth. Leave to cool for 5 mins. Whisk the remaining vegan spread (just under 100g) with the icing sugar and zest of the remaining orange for a few mins until creamy, then mix in the cooled chocolate until smooth.
  5. Put the cooled chocolate cake on a cake stand or plate, and smooth the frosting over the top, spreading it to the sides. Will keep for up to three days in an airtight cake tin. Decorate with more orange zest and chocolate shavings, if you like.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Simple Vegan Chocolate Cake Recipe

Prep: 30 mins – Cook: 25 mins – Total: 55 mins


For the cake

  • a little dairy-free sunflower spread, for greasing
  • 1 large ripe avocado (about 150g)
  • 300g light muscovado sugar
  • 350g gluten-free plain flour
  • 50g good-quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400ml unsweetened soya milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract

For the frosting

  • 85g ripe avocado flesh, mashed
  • 85g dairy-free sunflower spread
  • 200g dairy-free chocolate, 70% cocoa, broken into chunks
  • 25g cocoa powder
  • 125ml unsweetened soya milk
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • gluten-free and vegan sprinkles, to decorate


  1. Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
  2. Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
  3. Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
  4. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
  5. Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
  6. While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
  7. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
  8. Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
  9. Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
  10. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Buckle Blueberry Cake Recipe

Total: 60 mins


  • 1 + 1/2 cups all-purpose flour (200 grams)
  • 2 teaspoons baking powder
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk (120 grams)
  • 1/4 cup vegetable oil (60 grams)
  • 1 egg
  • 1 lemon, juiced and zested
  • 1 + 1/2 cups fresh blueberries


  • 1/3 cup unsalted butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 350 F. Lightly grease an 8-inch springform pan with butter or oil.
  2. In a large mixing bowl, combine all flour, baking powder, sugar and salt. Whisk together until evenly distributed and set aside.
  3. In a medium mixing bowl, whisk to combine milk, oil, egg, lemon juice and lemon zest.
  4. Pour the wet mixture into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the cake denser and firmer). Gently fold in the blueberries until they are evenly distributed.
  5. In a small mixing bowl, stir well to combine all the streusel topping ingredients including butter, sugar, flour and cinnamon. Mix well until crumbly. Set aside.
  6. Pour and spread the batter evenly into the prepared pan and sprinkle streusel topping evenly.
  7. Bake for 45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then open the springform to remove the cake. Slice and serve as is or with a drizzle of lemon glaze.

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Simple Apple Cake Recipe

Prep: 25 mins – Bake: 35 mins


  • 1-3/4 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2 cups finely chopped peeled tart apples
  • 1 cup chopped walnuts
  • 1-1/4 cups whipped topping


  1. Preheat oven to 350°.
  2. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended.
  3. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts.
  4. Transfer to a greased 13×9-in. baking dish.
  5. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes.
  6. Cool on a wire rack.
  7. Serve with whipped topping.

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Icebox Lemon Cake Recipe

Prep: 15 mins – Chilling: 4 hrs – Total: 4.25 hrs


  • 2 3.5oz instant lemon pudding mix (dry, unprepared)
  • 2 1/2 cups milk
  • 1 TBS lemon zest
  • 8 oz cool whip (thawed, divided)
  • 3 1/2 sleeves graham crackers


  1. Place a layer of graham crackers, into the bottom of a 9×13 pan. Set the graham crackers side by side to cover the whole bottom of the pan. Break graham cracker pieces as needed to fill the whole pan.
  2. Stir together your dry pudding mix and milk in a large bowl for about 2 minutes till it starts to thicken.
  3. Fold in the lemon zest and 1/2 cup of the cool whip until mixed throughout. Set aside.
  4. Carefully spread half of the pudding mixture over the top of the graham crackers. Spread evenly to the edges.
  5. Place another layer of graham crackers to cover the pudding completely and go to the edges of the pan.
  6. Spread the remaining pudding over the top of the graham crackers, evenly to the edges.
  7. Add final layer of graham crackers, placed evenly over the pudding.
  8. Spread remaining cool whip over the top of the final layer of graham crackers, evenly to the edges.
  9. Cover the cake with plastic wrap and set in the fridge for 4 hours, up to overnight.
  10. **Or place ice box cake in the freezer. Remove from freezer and allow to come to room temperature for about 15 minutes before serving.
  11. Slice and serve.

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New Zealand Lolly Cake Recipe


  • 250g packet malt biscuits
  • 170g eskimo lollies, cut into quarters
  • 120g butter
  • ½ tin condensed milk
  • 50g chocolate chips
  • ½ cup coconut


  1. In a kitchen processor place the biscuits and blitz until they resemble fine breadcrumbs, or place in a plastic bag and crush with a rolling pin. Place in a large bowl with the eskimos.
  2. Melt the butter, condensed milk and chocolate in a microwave or small pot. Add to the biscuits and mix thoroughly.
  3. On a piece of baking paper roll into a log about 25cm. Roll in the coconut. Wrap in the paper and place in the fridge for 3-4 hours.
  4. Remove and cut into slices.

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