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Gluten-Free Vegan Coconut Cake

A delightful and moist coconut cake that is gluten-free and vegan, perfect for indulgence without guilt.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 cup granulated sugar or coconut sugar for a healthier option
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup coconut milk canned for richness
  • 1/2 cup melted coconut oil or any neutral oil
  • 1 teaspoon vanilla extract
Additional Ingredients
  • 1 cup shredded unsweetened coconut
  • 1 tbsp zest of 1 lemon optional for an added zing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine gluten-free flour, granulated sugar, baking powder, and salt. Stir until well blended.
  3. In another bowl, whisk together coconut milk, melted coconut oil, and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring until just combined.
  4. Gently fold in shredded coconut and lemon zest if using.
Baking
  1. Pour the batter into a greased 9-inch round cake pan.
  2. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  2. Optional—drizzle with a lemon glaze or top with toasted coconut flakes before serving.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the fridge. This cake freezes well if wrapped tightly.