Easy 1-Bowl Vegan Coconut Cake (Fluffy & Moist)

If you believe a truly decadent cake has to be complicated, this recipe is here to change your mind. I’m so excited to share my go-to one-bowl vegan coconut cake, a recipe I’ve tested and perfected to ensure it’s as effortless as it is delicious.

We’re talking about a cake that’s incredibly light, fluffy, and packed with dreamy coconut flavor, but doesn’t require a mountain of dishes. It’s the kind of dessert that tastes like it came from a high-end bakery but is secretly simple enough for a spontaneous Tuesday treat.

Let’s bake something amazing together.

Why This Will Be Your New Favorite Cake Recipe

This recipe isn’t just easy; it’s practically foolproof. The magic lies in its simplicity and the science behind the ingredients, which work together to create a consistently perfect cake.

Here’s why you’ll fall in love with it:

• One-Bowl Wonder: All the batter ingredients come together in a single bowl. This means less time washing up and more time enjoying your incredible creation.
• Unbelievably Fluffy Texture: Many vegan cakes can be dense. We use the classic combination of baking powder and apple cider vinegar, which creates a chemical reaction that produces extra lift, resulting in a light, airy crumb that rivals any traditional cake. According to baking experts at King Arthur Baking, this acid-base reaction is a reliable way to create a tender crumb in eggless baking.
• Rich, Layered Coconut Flavor: We use both coconut milk in the cake and coconut extract in the cake and frosting. This ensures a deep, authentic coconut flavor shines through in every single bite without being overpowering.
• Bakery-Quality Results: The addition of cornstarch to the all-purpose flour is a baker’s trick that mimics the effect of cake flour, inhibiting gluten development and resulting in a softer, more tender cake.

A Closer Look at Your Ingredients

The beauty of this cake is in its simple, accessible ingredients. Understanding what each one does will help you become a more confident baker.

Here’s our lineup:

• All-Purpose Flour & Cornstarch: The combination creates a tender, cake-flour-like texture. The cornstarch softens the harsh proteins in the all-purpose flour. If you have cake flour, you can use that instead and omit the cornstarch.
• Non-Dairy Milk: I prefer using refrigerated carton coconut milk (like So Delicious or Silk) to layer the coconut flavor. However, almond or soy milk also work wonderfully. It’s best to avoid canned coconut milk for the batter, as its high fat content can make the cake heavy.
• Neutral Oil: This is our source of fat and moisture. Melted coconut oil is a great choice to enhance the theme, but any neutral oil like canola, vegetable, or a light olive oil will work. If you enjoy baking with coconut oil, you’ll love our one-bowl chewy coconut oil cookies. Melted vegan butter is also a fantastic option for a richer, buttery flavor.
• Apple Cider Vinegar: Don’t worry, you won’t taste it! The vinegar’s acidity reacts with the baking powder, creating tiny air bubbles that make the cake exceptionally light and fluffy. You can substitute with white vinegar or lemon juice in a pinch.
• Vegan Cream Cheese & Butter: These form the base of our tangy, creamy frosting. For the best results, use stick-style vegan butter (like Miyoko’s Kitchen or Melt) and a cream cheese you enjoy the flavor of (like Tofutti or Kite Hill). Ensure they are slightly softened, but not melty.

Step-by-Step Instructions for a Flawless Cake

This process is designed to be straightforward and rewarding. Follow these steps closely for a perfect result.

1. Prepare Your Pans and Oven

First things first, preheat your oven to 350°F (175°C). Proper oven temperature is crucial for an even bake. Grease two 8-inch round cake pans thoroughly with oil or vegan butter. For guaranteed easy removal, place a circle of parchment paper on the bottom of each pan. This little step is a game-changer and prevents any sticking.

2. Mix the Dry Ingredients

In a large mixing bowl, add the all-purpose flour, cornstarch, baking powder, salt, and granulated sugar. Whisk them together for about 30 seconds. This step is important because it evenly distributes the leavening agents, ensuring your cake rises evenly.

3. Add the Wet Ingredients

Now, pour the oil, non-dairy milk, apple cider vinegar, vanilla extract, and coconut extract directly into the same bowl with the dry ingredients. Using a spatula or wooden spoon, mix everything together until it’s just combined. A few small lumps are perfectly fine. Be careful not to overmix!

4. Bake to Perfection

Divide the batter evenly between your two prepared pans. Bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean. Let the cakes cool in their pans for 10 minutes before carefully inverting them onto a wire rack to cool completely.

5. Whip Up the Frosting

While the cakes cool, make the frosting. In a separate large bowl, combine the slightly softened vegan cream cheese, vegan butter, vanilla, and coconut extract. Using a hand mixer or stand mixer, beat on low speed, gradually adding the powdered sugar. Once incorporated, increase the speed to high and beat until completely smooth and creamy. If it’s too soft, chill it in the refrigerator for 20-30 minutes to firm up.

6. Assemble Your Masterpiece

Once the cake layers are completely cool (this is critical!), place one layer on your cake stand or serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides as desired. For a classic look, sprinkle shredded coconut over the entire cake.

Expert Tips for Perfect Results Every Time

Achieving that ‘bakery-quality’ feel comes down to a few simple techniques. Keep these tips in your back pocket for this recipe and all your future vegan baking.

• Measure Your Flour Correctly: How you measure flour can dramatically affect your cake’s texture. Instead of scooping directly from the bag (which compacts the flour), use the ‘spoon and level’ method. Spoon the flour into your measuring cup until it’s overflowing, then use the back of a knife to level it off. This prevents a dry, dense cake.
• Resist the Urge to Overmix: As soon as you add the wet ingredients to the dry, you’re on the clock. Mixing develops gluten, which is great for bread but bad for cakes, making them tough and rubbery. Mix only until you no longer see dry streaks of flour. A few lumps are okay!
• Don’t Skip the Cooling Time: This is non-negotiable. Attempting to frost a warm cake will result in a soupy, melted mess. The cake layers must be at room temperature or even slightly chilled before you begin. Patience is your best friend here.
• Room Temperature Ingredients for Frosting: For the smoothest, creamiest frosting, make sure your vegan butter and cream cheese are slightly softened, but not warm or melted. If they are too cold, the frosting will be lumpy; too warm, and it will be runny. Aim for a cool room temperature.

How to Store Your Vegan Coconut Cake

Proper storage is key to keeping your vegan coconut cake fresh and delicious. Here’s how to do it:

• Room Temperature: If you plan to eat the cake within 24 hours, you can store it in an airtight cake carrier at room temperature. However, because of the vegan cream cheese frosting, I recommend refrigeration for best results.
• Refrigeration: This is the best option. Store the cake in a sealed container in the refrigerator for up to 5 days. The cake may become firmer when cold; for the best texture, allow a slice to sit at room temperature for 15-20 minutes before serving.
• Freezing: This cake freezes beautifully! You can freeze individual slices or the entire cake. For slices, wrap them individually in plastic wrap and then place them in a freezer-safe bag. For the whole cake, place it on a baking sheet in the freezer until the frosting is firm, then wrap it well in a layer of plastic wrap followed by a layer of aluminum foil. It will keep for up to 3 months. To thaw, simply unwrap and let it sit in the refrigerator overnight.

Frequently Asked Questions & Troubleshooting

Here are answers to some of the most common questions about this recipe. If you don’t see your question here, feel free to ask in the comments!

Can I make this cake gluten-free?

I haven’t tested this specific recipe with a gluten-free flour blend, but many readers have had success using a high-quality 1:1 gluten-free baking flour (like Bob’s Red Mill in the blue bag). The texture may be slightly different, but it should still be delicious.

Why did my cake turn out dense or gummy?

The most common culprits are over-mixing the batter or inaccurately measuring the flour. Over-mixing develops gluten, which makes the cake tough. Using too much flour, by scooping it directly from the bag, can make the cake heavy. Use the ‘spoon and level’ method for best results.

Can I make this into cupcakes?

Absolutely! This recipe will make approximately 18-24 cupcakes. Line a muffin tin with paper liners and fill them about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Can I use a different pan size?

Yes. You can bake this in a 9×13 inch rectangular pan for a wonderful sheet cake. The baking time will be similar, around 30-35 minutes. Always check for doneness with a toothpick.

My frosting is too runny. What did I do wrong?

This usually happens if your vegan butter or cream cheese was too soft or melted. To fix it, you can try adding more powdered sugar, a little at a time, until it thickens. The easiest fix is to simply place the entire bowl of frosting in the refrigerator for 30-60 minutes. It will firm up significantly as it chills.

Conclusion

There you have it – a simple, reliable, and utterly delicious vegan coconut cake that’s perfect for any occasion. From its soft, fluffy crumb to the creamy, coconut-infused frosting, this cake is a dream come true for coconut lovers.

By following these tips and understanding the role of each ingredient, you’re not just baking a cake; you’re mastering the art of simple, elegant vegan desserts. For another delightful treat, why not try these melt-in-your-mouth vegan lemon shortbread cookies? I can’t wait for you to try it and share the joy!