Best Gluten Free Vegan Coconut Cake

Here is my go-to gluten free vegan coconut cake recipe, with a moist, tender crumb and plenty of natural coconut flavor in both the cake and frosting.

This cake has become a regular at our family gatherings, especially since more of our friends have dietary restrictions. I often bake two – one for the party and one to keep at home. Because let’s be honest, there’s nothing wrong with having cake for breakfast the next day, right?

What Kind of Flour Should I Use?

For this coconut cake, you’ve got three main flour options: cake flour, all-purpose flour, or gluten-free 1-to-1 flour blend. Cake flour will give you the lightest, most tender crumb since it has less protein than all-purpose flour. If you’re using all-purpose or gluten-free flour, adding that teaspoon of arrowroot helps mimic the tenderness you’d get from cake flour. When choosing a gluten-free blend, look for one that contains xanthan gum (most 1-to-1 blends do) – this helps hold your cake together and prevents it from being crumbly. Just remember to sift your flour before measuring to avoid any lumps and ensure your cake turns out light and fluffy.

Options for Substitutions

This vegan coconut cake is pretty adaptable – here are some helpful swaps you can try:

• Gluten-free 1-to-1 flour: You can use regular cake flour or all-purpose flour if you don’t need the cake to be gluten-free. Just remember to add that 1 teaspoon of arrowroot as mentioned in the recipe.
• Coconut sugar: Regular granulated sugar works perfectly fine here. The coconut flavor comes mainly from other ingredients, so you won’t lose much by using regular sugar.
• Dairy-free yogurt: If you can’t find vegan yogurt, you can use applesauce or mashed banana instead. Keep in mind that banana will add its own flavor, while applesauce stays neutral.
• Vegan butter: Softened coconut oil can work in place of vegan butter. For the frosting, though, stick to vegan butter as coconut oil might make it too soft.
• Vegan cream cheese: If you can’t find vegan cream cheese, you can make a simple buttercream instead by just using more vegan butter and powdered sugar.
• Coconut essence: While it adds extra coconut flavor, you can skip it if you can’t find it. The coconut milk, cream, and shreds will still give plenty of coconut taste.

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan coconut cake is achieving the right moisture balance – using room temperature ingredients is crucial, as cold dairy-free yogurt or butter can create a dense, uneven texture. Measuring flour correctly is another common pitfall – always spoon it into the measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour and lead to a dry cake. When working with gluten-free flour, don’t skip the arrowroot powder as it helps bind the ingredients together and prevents the cake from becoming crumbly. For the best coconut flavor, toast the coconut flakes ahead of time until they’re light golden brown, but keep a close eye on them as they can burn quickly. Finally, make sure to let your cake cool completely before frosting – even slightly warm layers can cause your vegan frosting to melt and slide off.

What to Serve With Coconut Cake?

This sweet and tropical coconut cake pairs wonderfully with a hot cup of coffee or tea – I especially love it with a creamy coconut latte to really play up those island flavors! For a refreshing summer dessert combo, serve a slice alongside fresh tropical fruits like mango, pineapple, or passion fruit. If you’re hosting a dessert party, consider offering some dairy-free vanilla ice cream or coconut sorbet on the side, which complements the cake’s rich coconut flavor without overwhelming it. A drizzle of warm berry compote over the top can add a nice pop of color and tartness to balance out the cake’s sweetness.

Storage Instructions

Counter Storage: This coconut cake can hang out on your counter for up to 2 days when stored in a cake keeper or under a cake dome. Just make sure it’s covered well to keep it moist and fresh. If your kitchen is warm, you might want to pop it in the fridge instead.

Refrigerate: Since this cake has cream cheese frosting, it’s best to keep it in the fridge if you’re planning to enjoy it over several days. Place it in an airtight container and it’ll stay good for up to 5 days. The coconut flavor actually gets even better after a day or two!

Freeze: You can freeze this cake either whole or in slices. Wrap it well in plastic wrap, then aluminum foil, and it’ll keep in the freezer for up to 3 months. When you’re ready to eat it, let it thaw overnight in the fridge – this slow thaw helps maintain the texture of both cake and frosting.

Preparation Time	30-45 minutes
Cooking Time	22-30 minutes
Total Time	52-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 50-60 g
• Fat: 350-400 g
• Carbohydrates: 650-700 g

Ingredients

For the cake:

• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 3/4 cups granulated sugar (I prefer Zulka Morena pure cane sugar for baking)
• 1 tsp coconut extract
• 1 tsp arrowroot (if using all-purpose or gluten-free flour)
• 1 cup unsweetened coconut shreds
• 3/4 cup dairy-free yogurt
• 1 tbsp baking powder
• 1/2 cup vegan butter (softened, about 70°F, I like Miyoko’s Kitchen Cultured Vegan Butter)
• 3 1/4 cups gluten-free 1-to-1 flour (or cake flour)
• 1 1/2 cups canned coconut milk (full-fat for richness)
• 1/2 tsp baking soda

For the frosting:

• 1 cup vegan cream cheese (softened, Kite Hill is my go-to brand)
• 1 tsp coconut extract
• 1 tsp vanilla extract
• 4 cups powdered sugar (sifted to remove lumps)
• 1 cup vegan butter (room temperature, I use Earth Balance Vegan Butter Sticks)
• 2 tbsp coconut cream

For the garnish:

• 3 cups toasted coconut flakes (for a golden, crunchy topping)

Step 1: Prepare the Cake Pans and Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease three 6-inch or 8-inch cake pans with olive or coconut oil to prevent sticking.

This step ensures that your cakes will release easily from the pans after baking.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together softened vegan butter and sugar until the sugar is dissolved, using a flat beater paddle if available.

Add in dairy-free yogurt or unsweetened applesauce, vanilla extract, coconut extract, and sea salt.

Continue to mix on medium-low speed, then increase to medium speed until everything is well combined.

Scrape down the sides of the bowl as needed to ensure uniform mixing.

Step 3: Combine Dry Ingredients and Fold in Coconut

In a separate medium-sized bowl, whisk together the flour, sea salt, baking soda, and baking powder.

Gradually add half of this flour mixture to the wet ingredients, followed by half of the coconut milk or cream.

Beat on low speed, gradually incorporating the rest of the dry ingredients and coconut cream, until just combined.

Be careful not to over-mix the batter.

Finally, fold in the shredded coconut until evenly distributed.

Step 4: Bake the Cakes

Divide the batter evenly among the prepared cake pans.

Place them in the preheated oven and bake for 22-24 minutes for 6-inch pans or 27-30 minutes for 8-inch pans, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

Step 5: Prepare the Frosting

Once the cakes have cooled, ready your frosting by adding vegan butter and cream cheese to a large bowl or stand mixer.

Cream together for 2-3 minutes.

Gradually incorporate 1 cup of powdered sugar at a time, beating until you achieve a thick buttercream consistency.

Add vanilla and coconut extract, along with 2-4 tablespoons of coconut cream or milk, and beat until the desired texture is reached.

Step 6: Frost the Cake and Finish

Frost each layer of the cooled cakes with the prepared buttercream.

Press shredded coconut flakes around the sides of the frosted cake for added flavor and decoration.

Slice and enjoy the rich and delicious coconut cake!