Dessert Recipes Tasty Treats

Vegan Coconut Cake

Can I be honest? Up until recently, I’ve had negative connotations towards desserts that claim to be vegan (or gluten free). I know it’s narrow-minded but it was difficult to wrap my mind around a cake void of eggs (or cream cheese frosting! Blasphemy!) Having a few good friends who’ve recently switched to veganism for various reasons has opened my eyes to a whole new world.

I originally tried a piece of this cake* in Montreal and had nobody told me it was vegan I would have been none the wiser. The results were moist and flavourful and it took virtually all of my willpower to not devour it entirely in one sitting. In celebration of a friend’s birthday this past weekend, I quickly relished in the opportunity to recreate it. It was a huge hit and, much to my dismay, we were left with one measly piece for me to enjoy the next day. (Click read more at the bottom of the post for the recipe)

*cute story: my friends boyfriend made her this cake as a surprise on Valentines day. The original recipe called for cocoa in both the batter and the glaze. He sweetly mistook cocoa for coconut and made the switch without realizing. The results were so delicious that I decided to officially alter the recipe and it will hereby be referred to as a coconut cake. I love happy accidents.
::what you’ll need::
(for the cake)
1.5 cups of all purpose flour
1 cup sugar
1/2 cup unsweetened coconut
2 tsp cinnamon
1 tsp baking soda
1/4 tsp cayenne pepper
1/4 tsp salt
1 cup cold water
1/4 cup canola oil
1 tbsp balsamic vinegar
1 tablespoon vanilla extract

(for the glaze)
1 cup confectionary sugar
1/2 cup coconut
6 tablespoons water
a few strawberries (to decorate)

::what you’ll do::
.Preheat your oven to 350 F
.Line the bottom of 10″ square cake pan with parchment paper (cut to size), and coat sides with cooking spray
.Combine all of the cake ingredients in a mixing bowl and stir until smooth
.Pour batter into pan and bake 25-30 minutes until toothpick comes out clean
.Let cool in pan for 10 minutes
.Remove from pan and cool completely
.Once cooled, whisk together glaze ingredients
.Dip strawberries in glaze and set aside
.Pour remaining glaze on top of cake and set aside to dry
.Decorate with glazed strawberries (whole or cut) as you see fit

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  • Reply
    Jackie {York Avenue}
    March 1, 2012 at 4:52 am

    These pictures are so gorgeous! That cake looks delicious and I want to make it immediately. Such a cute story to go with it, too.

    • Reply
      March 1, 2012 at 1:40 pm

      I would definitely recommend making it immediately

  • Reply
    Gabrielle | Savvy Home
    March 1, 2012 at 5:14 am

    Yummy! That story about your friend’s boyfriend is so adorbs :)

    PS – you need to let me know next time your in Montreal! Would love to meet up :)

    • Reply
      March 1, 2012 at 1:45 pm

      Isn’t it so cute?
      That would be awesome! My best friend and brother both live in Montreal so I try to head down a few times a year – it’s usually jam-packed trying to fit it all in there but it would be so fun to meet!

  • Reply
    March 1, 2012 at 5:36 am

    Love the story behind it! I have a feeling the coconut version would be yummier anyway!

    • Reply
      March 1, 2012 at 1:45 pm

      I haven’t tried the cocoa version – but I think you’re probably right!

  • Reply
    March 1, 2012 at 10:26 am

    I too had the same attitude as you, but things change :D. This looks incredible – beautiful shots.

  • Reply
    ana {bluebirdkisses}
    March 1, 2012 at 10:57 am

    yum! I am completely in love with the vegan chocolate peanutbutter pie I make so I wll have to try this too

    • Reply
      March 2, 2012 at 1:31 pm

      ooo I am intrigued – care to share the recipe?

  • Reply
    Leah @ Freutcake
    March 1, 2012 at 12:39 pm

    That is the cutest story and so brave of your friend’s boyfriend to attempt a birthday cake! It makes me smile just to think of Jason trying to bake a cake…if fact I would pay good money to see that! :)

    • Reply
      March 2, 2012 at 1:32 pm

      isn’t it sweet? Justin once made me a heart shapped cake (he had his mom help him) and to date it’s one of my favourite things he’s ever done

  • Reply
    March 1, 2012 at 5:25 pm

    Yum! I had a vegan/gluten-free cupcake recently and was blown away by how delicious it was. I might have to try this out. :)

    • Reply
      March 2, 2012 at 1:33 pm

      It really has made me re-evaluate my stigma towards vegan/glutten-free desserts (Although this one does have glutten – but you know)

  • Reply
    March 1, 2012 at 8:57 pm

    a little hello… i just found your blog today and wanted to tell you how beautifully done it is.. i look forward to peeking around and playing catch up.. xo, tiffany

  • Reply
    March 3, 2012 at 12:06 am

    Yum. The balsamic addition is so intriguing…!!! I guess with chocolate it would’ve been something else entirely.

  • Reply
    March 13, 2012 at 5:37 pm

    The first time I made this cake, it was a little thick and didnt raise well. I added 1/4 tsp of baking powder and and 1/2 cup coconut butter and it added moisture and lift.
    Thanks for the recipe.

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