Vegan Coconut Cake

Servings: 1 cake
Cooking Time: circa 55 minutes


For the cake:
2 1/2 cups wholewheat flour
1 1/2 cups Just Natural Organic Coconut Sugar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup Just Natural Organic Desiccated Coconut
1/4 cup Organic Kitchen Extra Virgin Coconut Oil, melted
1 can coconut milk
1 cup applesauce
2 tsp Organic Kitchen Apple Cider Vinegar
1 tsp vanilla extract
A generous handful of Just Natural Organic Toasted Coconut for topping

For the icing:
1 cup Organic Kitchen Extra Virgin Coconut Oil, melted
1/2 tsp vanilla extract
2 1/2 cups powdered sugar

How to Make it

  1. Preheat oven to 190°C.
  2. Grease two 8-inch cake pans with coconut oil and set aside.
  3. Combine the flour, sugar, baking soda, baking powder, salt, and desiccated coconut in a large bowl and set aside.
  4. Next, melt the coconut oil in a small pan on the stovetop; set aside to cool for a few minutes.
  5. Meanwhile, combine the milk, applesauce, apple cider vinegar, and vanilla extract in a bowl and mix with an electric mixer.
  6. Fold the wet ingredients into the dry ingredients, using the electric mixer, before adding in the coconut oil. Continue until everything is combined.
  7. Pour the batter evenly into the two cake pans and bake for 35-40 minutes, using a toothpick to test whether ready.
  8. Leave cakes in the pans for 10 minutes before carefully transferring them onto a cooling rack. Wait until cakes are completely cooled off before icing them.
  9. For the icing, melt the coconut oil and pour into a large bowl; add vanilla extract and powdered sugar using an electric mixer. The texture should be similar to buttercream icing (i.e. lusciously thick and creamy).
  10. Use a knife to remove the “dome” part of each cake, ice the top of one cake before placing the second cake on top of it and then ice that cake. Cover the entire cake and top with the toasted coconut. “Yum” just doesn’t suffice…