If you’re craving a light, airy, and dairy-free dessert, this Vegan Coconut Sponge Cake is your perfect match! It’s soft, moist, and infused with the tropical flavor of coconut. Whether you’re serving it for a family gathering, a festive occasion, or just as a teatime indulgence, this cake is sure to impress.
- Servings: 8 Slices
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cool Time: 30 minutes
- Chill Time: 1 hour (optional for best flavor)
- Total Time: 2 Hour 20 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup coconut milk (unsweetened, full-fat)
- ¾ cup organic cane sugar
- ½ cup shredded coconut (unsweetened, desiccated)
- ½ cup coconut oil (melted)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Directions
Step 1: Preheat & Prepare
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with a parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together baking powder, baking soda, Flour, Salt and shredded coconut.
Step 3: Mix Wet Ingredients
- In another bowl, sugar, vanilla extract, mix coconut milk, melted coconut oil, and apple cider vinegar until smooth.
Step 4: Combine & Fold
- Slowly fold the wet mixture into the dry mixture. Stir gently until no lumps remain, but avoid over-mixing.
Step 5: Bake
- Pour the batter into the prepared pan. Bake for 30–32 minutes, or until a toothpick comes out clean from the center.
Step 6: Cool & Chill
- Let the cake cool in the pan for about 10-12 minutes, then transfer to a wire rack. Allow to cool completely.
- For a firmer, moist texture, refrigerate for at least 30 minutes before slicing.
Nutrition Facts (per serving, approx.)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 265 | — |
| Total Fat | 12g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 0mg | 0% |
| Sodium | 105mg | 5% |
| Total Carbohydrate | 36g | 13% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 17g | — |
| Protein | 3g | 6% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
| Potassium | 180mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Note: Nutrient information is estimated. Values may vary depending on specific ingredients used.
Final Thought
This vegan coconut sponge cake is light, and naturally rich in flavor thanks to shredded coconut and coconut milk. It’s a simple recipe that doesn’t need eggs or dairy to create a fluffy, bakery-style sponge. Perfect for tea-time, birthdays, or even as a chilled dessert on a hot day. Once you try it, this tropical-inspired cake might just become your go-to vegan treat.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.