Vegan Coconut Loaf Cake

Being a pastry chef means I get to work almost daily with butter, heavy cream, eggs, milk and all sorts of dairy products that I consider game changing. The taste, flavor, texture, everything is better with the addition of butter or cream. But once in a while I get asked to bake something that doesn’t use any of the butter, cream or eggs that I’m so used to. And I have to admit it – the first time I made a vegan dessert, I freaked out a bit – I thought there wasn’t much left if you take out the dairy, but I was wrong – the possibilities are endless and the flavors are just as intense. How’s that for game changing?! This vegan coconut bread definitely make sure to prove me just that!
And so coconut milk, almond milk, flax seeds, coconut flour, coconut flakes, agave syrup or maple syrup found their place in my kitchen. Amazing ingredients that deserve the perfect recipe to showcase their flavors. I’ve been on a quest for finding the perfect vegan cakes for a while now and I’ve tried a few recipes so far, like these delicious vegan chocolate muffins, but it wasn’t enough as I was certain the vegan world has more to offer than a simple muffin recipe.
Let’s take this vegan coconut loaf cake for instance – look at its texture and imagine the delicate coconut flavor that bursts into every bite – it’s a cake that impresses not necessarily with its look, but with its taste. It’s a dessert that you don’t feel guilservinty about and pairs wonderfully with a mug of vegan milk or coffee.

Vegan Coconut Loaf Cake
Ingrediente
Cake:
- 60 g coconut flakes
- 280 g all-purpose flour
- 4 g baking soda
- 4 g baking powder
- 2 g salt
- 150 g white sugar
- 200 g coconut milk
- 80 g vegetable oil
- 4 g apple cider vinegar
- 3 g vanilla extract
Glaze:
- 2 tablespoons coconut milk
- 100 g powdered sugar
- 20 g coconut flakes (roasted)
Instructiuni
Loaf cake:
- Combine the coconut flakes and the remaining dry ingredients in a bowl.
- Add the wet ingredients and give it a quick mix just until incorporated.
- Spoon the batter in a loaf cake pan lined with baking paper.
- Bake the cake in the preheated oven at 350F for 35 minutes or until it passes the toothpick test.
- Allow the cake to cool in the pan then transfer on a platter.
Glaze:
- Combine the coconut milk with sugar, adding more or less icing sugar to obtain a pourable consistency.
- Pour the glaze over the baked loaf cake and decorate with coconut flakes.


Mulțumesc pentru această rețetă! Aș dori să o transform într-un tort. Crezi că am șanse? Am o formă rotundă de 28 de cm și m-am gândit să dublez cantitățile..
Oana, cred ca ti-ar trebui de 3 ori cantitatile astea pentru o tava asa mare… dar si timpul de coacere creste in acest caz 🙂
Buna. Pentru glazura pot folosi alt lapte, migdale sau soia?
Da, sigur. Chiar si apa sau suc de citrice ori suc din alte fructe.
Da, sigur. Chiar si sucuri de citrice sau apa.
Is this full-fat canned coconut milk, or the refrigerated type in a carton that’s quite thin? Please & thanks 😀
Full fat canned milk.
Do you have another ingredient list in cups?
Please provide recipe in imperial measurement. Cups/tsps/tbsp
Thank you.
I recommend buying a kitchen scale! The results are so much better and consistent when everything is scaled properly!
Hello, can cow’s milk be substituted for coconut milk? Thanks.
In this case, I believe it can.
Hey,
it’s me again. I am making the cake right now. The recipe does not say when we should frost the cake – after it has cooled or right after getting it out of the oven. Thank you.
It says to let it cool down in the pan then transfer on a platter. The glaze needs to be applied when the cake is chilled, otherwise it may run off the cake. I hope this helps 🙂
Thank you! Will update whenever I prepare it. Greetings from Bulgaria!