Vegan Coconut Cream Cake!
This Coconut Cream Cake is so decadent and fluffy. It reminds me of a cross between a coconut cream pie and a vanilla cake. It features two coconut cakes layered between coconut whip cream and topped with shredded coconut.
It’s vegan, gluten-free, refined sugar-free, and made with whole food ingredients. I’ve used ingredients like oats, coconut flour, coconut milk, and flax seeds to create a nutrient dense cake that still tastes delicious. This cake is sweetened with date sugar for a natural sugar option loaded with fibre and minerals. I use this raw date sugar, but you can also use coconut sugar.
Store this cake in the fridge for up to a week. It’s perfect enjoyed slightly warmed or room temperature so that the cake is light and fluffy, but the whip cream is still chilled.
For more healthy cake recipes, try my Carrot Cake with Cashew Cream, Chocolate Layer Cake with Coconut Whip Cream, or Strawberry Swirl Cheesecake Bites.
Tag me and follow along on Instagram @livesimplyhealthy for more healthy meal ideas and nutrition tips.
Vegan Coconut Cream Cake
Ingredients
Coconut Cake:
- 3 flax eggs 3 tablespoons flax meal and 9 tablespoons water
- 2 1/2 cups oat flour 2 1/2 cups oats blended into a fine flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 cup date sugar or coconut sugar
- 1/3 cup coconut cream the thick white part from a can of chilled full fat coconut milk
- 1/2 cup coconut oil melted
- 1 cup coconut milk the thin watery part from a can of coconut milk or coconut beverage
- 4 tablespoons apple cider vinegar
- 2 teaspoons vanilla
- 1 cup unsweetened shredded or flaked coconut
Coconut Whip Cream:
- Coconut cream from two 400 ml cans of full fat coconut milk the thick white part from a chilled coconut milk can
- 2 teaspoons maple syrup
- 1/2 cup unsweetened shredded or flaked coconut for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with parchment paper or grease them with coconut oil.
- Prepare your flax eggs by mixing the flax meal and water together in a small bowl and set aside to thicken.
- In a large bowl, add the oat flour, coconut flour, baking powder, baking soda, and date sugar. Stir until combined. Add the prepared flax eggs, coconut cream, coconut oil, coconut milk, apple cider vinegar, and vanilla. Stir well until fully combined. Add the coconut flakes and stir until combined.
- Pour the batter evenly between the two prepared cakes pans. Bake in the preheated oven for 35-37 minutes. Let cool completely.
- To prepare the coconut whip cream, add the coconut cream to a mixing bowl or stand mixer. Whip on high until light and fluffy. Add the maple syrup and whip again to combine.
- To assemble the cake, place one cake on your serving plate. Top with a thin layer of whip cream. Place the second cake directly on top of the first cake. Frost the cake with the whip cream. Sprinkle the coconut flakes on top of the frosted cake.
- Chill in the fridge before serving. Store the cake in the fridge for up to one week.
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