Welcome to the delectable world of vegan Tropical Coconut Cake!
This mouthwatering cake recipe is the perfect combination of tropical ingredients that will tantalize your taste buds and make you feel like you’re on a paradise vacation. The fluffy white cake is made with coconut milk, shredded coconut, and a hint of lime zest, giving it a delicious tropical flavor.
The creamy frosting is made with Coconut Glaze, giving it an extra layer of tropical goodness. It’s the perfect cake for a summer party or to enjoy any time of year. So let’s get baking!
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Adapted from The 100 Best Vegan Baking Recipes by Kris Holecheck
- 1 1/2 cups flour
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup sugar
- 1/3 cup oil
- 1 cup coconut milk
- 1 tablespoon vanilla
- 1 teaspoon apple cider vinegar
- 2 small cans of mandarin oranges, well drained and chopped
- Coconut Glaze
- shredded coconut
Preheat the oven to 350 degrees. Lightly grease and flour a 9-inch springform pan or a 9-inch cake pan and line it with parchment paper.
In a large bowl, combine flour, baking soda, and salt. In a small bowl, combine sugar and oil. Add milk, vanilla, and apple cider vinegar. Combine wet ingredients with dry vegan ingredients and fold in mandarin oranges until just mixed.
Spread batter into a prepared pan. Bake for 30 to 35 minutes or until the cake looks browned and springs back when you touch it and the toothpick comes out clean. Cool completely on the rack and top with Coconut Glaze and shredded coconut. Store leftover cake covered at room temperature.
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This vegan tropical coconut cake is a delicious and unique dessert that is perfect for any special occasion. It has a light and fluffy texture, thanks to the coconut milk and shredded coconut that are used in the recipe.
Adding mandarin oranges and ACV gives the cake a refreshing and summery flavor, while the coconut shreds provide a delightful crunch.
You can enjoy this delicious vegan cake with only a few ingredients and minimal effort!