Vegan Coconut Buttercream Cake
A fluffy vanilla vegan cake with vanilla buttercream icing and topped with coconut shreds and grated chocolate.
Equipment
- stand mixer
Ingredients
Vegan Coconut Buttercream Cake
- 2 cups almond milk
- 2 Tbsp white vinegar
- 3 cups plain flour or all purpose flour, sifted
- 1.5 cups granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup vegetable oil
- 2 Tbsp vanilla extract
Vegan Vanilla Buttercream Icing
- 1 cup block of vegan butter (not spreadable) softened
- 4 cups icing or powdered sugar sifted
- 2 tsp vanilla extract
- 2 tsp almond milk if required
Cake topping
- 1 cup shredded coconut unsweetened
- 1/4 cup grated chocolate bar optional
Instructions
Vegan Coconut Buttercream Cake
- Mix together almond milk and vinegar in a small bowl and set aside to curdle for 5 minutes.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Make a well in the middle of your dry ingredients. Add vanilla, oil and all the milk. Whisk until combined.
- Divide batter evenly into the two cake pans and place in the oven. Bake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely.
Vegan Vanilla Buttercream Icing
- Add softened vegan butter to a large mixing bowl. Use an electric mixer to beat on a low speed for 30 seconds or so, just until soft and creamy.
- Add sugar and vanilla. Beat until a soft icing forms. If too thick, add a touch of almond milk. If your icing is too soft, place it in the fridge to firm up before frosting your cake.
- Use a spatula to icing the the top of one of your cakes. Place second cake on top of the first. Icing the top and sides of the entire cake.
Cake Toppings
- Sprinkle shredded coconut on top of the cake.
- Using a grater or microplane, shred the flat edge of a bar of vegan chocolate. Sprinkle a large handful of chocolate swirls on the centre of the top of the cake.