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1 Bowl Vegan Coconut Cake

  • Author: Gabrielle St Claire
  • Total Time: 16 minute
  • Yield: 4-8 slices 1x





  1. Preheat oven to 350 degrees.
  2. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
  3. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla/coconut extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
  4. Pour the coconut milk over the entire thing and mix until smooth. Gently fold in the 1 cup shredded coconut.
  5. Bake on the middle rack of the oven at 350 degrees for 25-30 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
  6. Icing: Throw icing and cream cheese in a standing mixer, and blend until smooth. Once the cake is cooled, top with icing and add 2/3 cup toasted coconut.


  • Prep Time: 15 mins
  • Cook Time: 25-30 mins
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