Gluten-free coconut cake with vegan coconut frosting
There is nothing better than a slice of a gluten-free coconut cake with vegan coconut frosting. The combination of a coconut cake batter and creamy coconut frosting is just irresistible.
The gluten-free cake batter is so fluffy and very soft. Because of the mashed banana, the cake is not dry at all, actually quite the opposite.
The other part of this cake is a frosting - in this case, a coconut frosting. This frosting is so delicious. It has coconut cream and extra shredded coconut inside.
This cake is for coconut lovers out there.
Why you will love this gluten-free coconut cake
- Vegan – This cake is perfect for your vegan friends or family members! But this gluten-free coconut cake is suitable for everyone, not only for vegans/vegetarians.
- Gluten-free – This cake is naturally gluten-free.
- Easy to make – The full recipe is so easy and very simple to make!
- So soft – This cake is very soft and light.
- Coconut flavored - Coconut flavor is everything when it comes to this coconut cake!
- 100% delicious
Coconut milk vs. coconut cream
There is such a huge difference between coconut milk and coconut cream. Coconut milk is usually very liquid, just like regular milk. But the coconut cream is thicker and it can be used in frostings.
The other difference is that coconut milk can be bought in a traditional milk cartoon pack, but coconut cream can be only bought in a can.
If you want to use coconut cream for frosting, just make sure you are buying high-fat coconut cream, for the best results.
If you've never bought coconut cream, you might be shocked that there might some liquid at the bottom of the can. This is completely normal. For the frosting, you can use only the solid part and the remaining liquid can be used in the cake batter.
- Banana - To make your gluten-free cake moist just add a mashed banana.
- Soy milk - In this recipe is mainly used the remaining liquid from the coconut cream is, but it is not enough for 1 cup, so just add some extra milk for creaminess.
- The remaining liquid from the coconut cream - This ingredient will make the whole cake a lot better.
- Brown sugar - You can use any type of powdered sweetener, but brown sugar tastes the best.
- Vanilla - Vanilla is a must in any dessert.
- Lemon juice - Lemon juice will make the whole cake fluffier. The combination of soy milk, baking powder, and lemon juice creates magical consistency.
- Oat flour - This flour is very neutral with slightly sweet undertones, which is perfect for this recipe.
- Cassava flour - The best flour for cakes. Literally. So smooth, light and it has no taste at all!
- Baking powder - Baking powder is a must when it comes to fluffy and airy recipes.
- Baking soda - The same thing applies to baking soda. The combination of baking powder and baking soda is very much needed in gluten-free recipes.
Vegan coconut frosting
- Powdered sugar - Powdered sugar is a must in any type of frosting. But you can use any powdered sweetener as long as it is in powdered form.
- Vegan margarine - Margarine creates a very delicious buttery taste. The combination of butter and coconut is the best
- Coconut cream - The star of this recipe. Coconut cream makes any frosting heavenly delicious and light. Frosting with coconut cream is the best!
- Shredded coconut - This is our secret ingredient to make this cake EXTRA coconutty. And it also thickens the frosting easily.
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace sugar with any powdered sweetener.
- Vegan margarine can be easily replaceable with vegan butter.
STEP BY STEP INSTRUCTIONS
Step 1: First, create a cake batter by mashing bananas in a large bowl. Then add the remaining part of the coconut cream, soy milk, lemon juice, vanilla, and sugar. Whisk until combined.
Step 2: Next, add oat flour, cassava flour, baking powder, and baking soda. The batter should be smooth and creamy. If your batter is thicker, simply add extra liquid.
Step 3: Pour the batter into a baking pan lined with a baking sheet and bake for about 30 minutes.
Step 4: When the cake is baked, let it cool down completely. Meanwhile, In a high-speed blender or a food processor blend shredded coconut until flour-like consistency.
Step 5: In a large bowl whisk powdered sugar with margarine until fluffy. Add coconut cream and blended coconut and shock until combined.
If the frosting is runny, put it into a fridge for about 1 hour.
Slice the cake two times lengthwise, so you will create 3 long layers.
Add frosting on the first plate, and cover with the second one. Then add frosting again and add the last layer of the cake.
Decorate the gluten-free coconut cake with the frosting from the outside and cover with more shredded coconut.
Put the cake into the fridge for about 1-2 hours and serve. Enjoy!
Serve this cake thinly sliced with fresh strawberries on the side.
Store this coconut cake in the fridge for up to 4-5 days.
You can also freeze it for up to 1 month, but keep in mind the cake tastes best within the first 2 days.
How do you keep a gluten-free cake moist?
To make your gluten-free cake moist, you need to add mashed banana/applesauce or more oil/butter into the batter.
In this recipe, I used mashed banana which created such a fluffy texture and the cake was super moist.
Is coconut milk the same as coconut cream?
No! Coconut milk has the same consistency just like regular milk, on the other side, coconut cream is thick and can be bought in a can.
Coconut cream is perfect for frosting and it can be used as a vegan whipped cream.
How do you thicken coconut icing?
To thicken coconut icing you can add shredded coconut into the frosting. But make sure you are blending the coconut first into flour-like consistency for a smooth texture.
This simple trick will thicken up the frosting and it will give EXTRA coconut flavors.
More gluten-free and vegan cake recipes:
GLUTEN-FREE CHOCOLATE CAKE WITH VANILLA FROSTING
GLUTEN-FREE SUMMER STRAWBERRY CAKE
Gluten-free coconut cake with vegan coconut frosting
- 1 banana
- 1 cup soy milk
- Juice of half of lemon
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 cup gluten-free oat flour
- 1/2 cup cassava flour
- 2 tsp baking powder
- 1/3 tsp baking soda
Vegan coconut frosting
- 1/2 cup vegan margarine *room temperature
- 1/3 cup powdered sugar
- 2 cans coconut milk
- 1/2 cup shredded coconut
- In a large bowl mash a banana using a fork. Then add soy milk, lemon juice, sugar, and vanilla. Combine and add oat flour, cassava flour, baking powder, and baking soda.
- Create a smooth dough. It should be similar to a pancake batter, maybe a little thicker.
- Pour the dough onto a baking sheet lined with baking paper and bake at 400F (200°C) for about 30 minutes.
- When the cake is baked, cool it down, and in the meanwhile let's prepare the coconut frosting.
- In a blender add shredded coconut and blend it into a flour-like consistency.
- In a large bowl whisk margarine with sugar until creamy and fluffy. Add coconut cream and blended coconut. Whisk with a hand mixer until combined.
- When the cake has cooled down, it is ready to assemble with the frosting.
- Cut the cake vertically into 3 long strips. Spread the coconut cream onto the first layer and add the second layer of cake. Then add a layer of coconut frosting and the last layer of the cake. Cover the cake with the frosting and extra shredded coconut.
- Put the cake into the fridge for about 1 hour before serving. Enjoy!