Vegan Coconut Cream Cake
🌱 Vegan Coconut Cream Cake 🥥
This Vegan Coconut Cream Cake is a soft white sheet cake with a thick cloud of coconut whipped cream and a cherry on top. No eggs. No dairy. It tastes like the bakery slice you grew up with — just plant-based, and even better cold from the fridge.
I love how simple this is. Bake the cake, cool it, pile on the cream, shower it with coconut. Don’t frost it warm or the cream melts into soup. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Cake 💚
- 🌱 Completely vegan
- 🥥 Real coconut cream
- 🍰 Soft white crumb
- 🍒 Classic cherry finish
- 🧊 Even better chilled
- 🎉 Easy sheet-cake dessert
The Secret to a White Cake That Stays Tender
Don’t overmix once the flour goes in. Vinegar plus baking soda gives you lift without eggs. Full-fat coconut milk in the batter keeps it moist. Chill the coconut cream overnight so it whips stiff instead of staying soupy.
Frequently Asked Questions ❓
Can I make this as a layer cake? 🍰
Yes. Split the batter into two 8-inch pans and bake 22–26 minutes.
What whipped cream should I use? 🥥
Chilled coconut cream, or a store-bought vegan whipped topping.
How long does it keep? 🧊
3–4 days in the fridge. Add cherries when you serve so they don’t bleed.
🌱 Vegan Coconut Cream Cake
Ingredients 🛒
For the Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup canned coconut milk
- ⅓ cup oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract (optional)
For the Topping
- 1½ cups chilled coconut cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup shredded coconut
- 12 maraschino cherries
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 pan.
- Whisk the flour, sugar, baking soda, baking powder, and salt.
- Add coconut milk, oil, vinegar, vanilla, and coconut extract. Mix until just combined.
- Bake 28–32 minutes, until a toothpick has a few moist crumbs. Cool completely.
- Whip the coconut cream, powdered sugar, and vanilla until fluffy.
- Spread over the cake. Add coconut and cherries. Chill 30 minutes before slicing.
Nutrition
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | 290 |
| Protein | 3g |
| Net carbohydrates | 33g |
| Total carbohydrates | 34g |
| Fiber | 1g |
| Total fat | 16g |
| Sodium | 210mg |
Estimates based on coconut milk cake and coconut whipped cream. Exact numbers may vary by coconut cream brand.
Notes & Tips 💡
- Scoop the solid cream off a chilled can. Save the liquid for smoothies.
- A light coconut-milk soak on the warm cake makes it extra moist, like a poke cake.
- Toast half the coconut if you want more crunch on top.
- This cake slices cleanest after an hour in the fridge.
This Vegan Coconut Cream Cake is fluffy, coconut-forward, and finished with a cherry. A white sheet cake that tastes like a celebration. 🥥🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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