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vegan coconut cake 3

Vegan Coconut Cake with Pink Frosting

A few simple ingredients yield a marvelously dense and moist cake. This recipe is almost exactly the same as a wonderful recipe called PLUSH Coconut Cake from Smitten Kitchen.

Prep Time 10 minutes
Cook Time 25 minutes
resting time 20 minutes
Total Time 35 minutes
Servings 9 servings
Author we are all magic


For the cake:

  • 2 cups + 3 TB all-purpose flour 285g
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar 200g
  • 1/2 cup coconut oil in liquid form 110g
  • 13.5 ounces coconut milk, I used Goya
  • 1 tbsp apple cider vinegar

For the frosting:

  • 1/3 cup vegetable shortening
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 2-3 tbsp almond milk you could use whatever type of non-dairy milk you want
  • 1 drop red food coloring optional


  1. Preheat oven to 350F and line a 9x9 square pan with parchment paper.

  2. Measure dry ingredients into a large mixing bowl. I measure by weight so I just put the bowl on the scale and tare it each time I need to add a new ingredient. Whisk everything together.

  3. Measure and melt your coconut oil if it's not liquid. And add to the bowl.

  4. Add coconut milk and mix well.

  5. Finally add the vinegar and mix until fully incorporated.

  6. Pour silky batter into prepared pan and pop it in the oven for 25-30 minutes. It will be golden and you can test for doneness with a toothpick.

  7. Allow to cool completely.

  8. For the frosting, beat all ingredients together until light and airy.

  9. Frost the top of the finished cake, cut, and enjoy!