I was asked to bring a vegan cake for a potluck for earth Day and this is what I came up with. The cupcakes were amazingly good.

Vegan Coconut Cake:

  • 2 and 1/2 cups (312g) All Purpose Flour
  • 1 and 1/2 cups (300g) White Sugar
  • 2 tsp Baking Soda
  • 3/4 tsp Salt
  • 2 cups (160g) CoconutFlakes
  • 1 and 1/2 cups (360ml) Coconut Milk
  • 1/2 cup (120ml) Coconut Oil Melted)
  • 1 Tbsp White Vinegar
  • 1 tsp Vanilla Extract


  • 4 and 1/2 cups (540g) Icing Sugar
  • 1/2 cup (112g) Coconut oil ( not melted)
  • 1/4 cup (60ml) Rum flavouring
  • 8 Tbsp Coconut Milk


  1. Preheat the oven to 350°F (180°C).
  2. Line 24 cupcakes with black liners .
  3. Sift the flour into a mixing bowl and then add the sugar, baking soda, salt and coconut. Mix together.
  4. Then add in the coconut milk, melted coconut oil, vinegar, and vanilla and stir into a thick batter. Make sure it’s well mixed but be careful not to overmix.
  5. Fill the each cupcake ½ full of batter.
  6. Bake for 20 minutes or until a toothpick inserted comes out clean.
  7. Transfer the cupcakes to a cooling rack and allow to cool completely before frosting.
  8. Prepare the frosting by adding the powdered sugar, coconut oil, rum flavouring and coconut milk to a mixing bowl and mixing with an electric mixer.
  9. Let the cupcakes cool then pipe the icing on top. Decorate with coconut desired.

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