Vegan Strawberry Coconut Cake
So you want cake. But not just any cake. You want something sweet, pretty, and impressive—but without spiraling into a full-on kitchen meltdown. Relatable. Enter this vegan strawberry coconut cake, aka the dessert that looks fancy, tastes like a tropical vacation, and doesn’t require selling your soul to the baking gods. 🍓🥥
It’s soft, fruity, lightly coconutty, and honestly? Way easier than it sounds. Let’s bake.
Why This Recipe Is Awesome
First of all, it’s vegan, which means no eggs, no dairy, no stress. Second, it’s shockingly forgiving. Like, “I measured that with vibes instead of cups and it still worked” forgiving.
Other reasons to love it:
- It’s light but still cake, not one of those sad, dry “health cakes.”
- Strawberries + coconut = elite combo. Non-negotiable.
- One bowl energy (okay, maybe two, but still).
- It looks very Pinterest, even if you barely tried.
Basically, this cake is proof that plant-based baking doesn’t have to be complicated or boring. IMO, that alone deserves a round of applause.
Ingredients You’ll Need
Nothing weird. Nothing that requires a specialty store in another dimension.
For the Cake:
- All-purpose flour – the reliable friend of baking
- Sugar (white or cane) – sweetness is the point, let’s not lie
- Baking powder – for that fluffy rise
- Salt – yes, even in dessert. Trust the process
- Coconut milk (full-fat) – creamy, dreamy, essential
- Neutral oil (canola, sunflower, etc.) – keeps things moist
- Vanilla extract – because plain cake is boring
- Fresh strawberries, chopped – the star of the show 🍓
- Unsweetened shredded coconut – subtle tropical vibes
Optional but Highly Recommended:
- Lime or lemon zest – tiny effort, big payoff
- Powdered sugar – for dusting and pretending you’re fancy
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C).
Yes, before you start mixing. Do not skip this. While it heats, lightly grease and line an 8-inch cake pan. Parchment paper is your friend—treat it well. - Mix the dry ingredients.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Give it a good stir so everything’s evenly combined. No flour clumps allowed. - Add the wet ingredients.
Pour in coconut milk, oil, and vanilla. Stir until you get a smooth batter. Don’t overmix—stop once it looks combined, not once your arm is tired. - Fold in the good stuff.
Gently fold in chopped strawberries and shredded coconut. Be nice here. Smashing the strawberries into oblivion is not the goal. - Pour and smooth.
Transfer the batter into your prepared pan. Smooth the top with a spatula and maybe tap the pan once or twice to release air bubbles (very therapeutic). - Bake it.
Bake for 40–45 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are perfect). If it smells amazing, you’re on the right track. - Cool before attacking.
Let the cake cool in the pan for 15 minutes, then transfer to a rack. Do not frost or slice while hot unless you enjoy chaos.
Common Mistakes to Avoid
- Skipping oven preheating. Rookie mistake. Your cake deserves better.
- Using watery strawberries. If they’re super juicy, pat them dry first unless you want a soggy center.
- Overmixing the batter. This isn’t an arm workout. Mix just enough.
- Cutting the cake too soon. I know it’s tempting. Wait. Future you will thank you.
- Thinking vegan cake = bland. Absolutely not. That’s just bad baking propaganda.
Alternatives & Substitutions
One of the best things about this cake? It’s flexible.
- No coconut milk? Use almond or soy milk, but add an extra tablespoon of oil for richness.
- Gluten-free? Swap in a 1:1 gluten-free flour blend. Easy win.
- No fresh strawberries? Frozen works—just thaw and drain them well first.
- Not into coconut? (Who hurt you?) You can skip the shredded coconut and add more strawberries instead.
- Want it sweeter? Add a simple coconut glaze. Powdered sugar + coconut milk = instant upgrade.
FYI, this recipe is very “work with what you’ve got” friendly. Baking doesn’t always need perfection—just intention.
FAQ (Frequently Asked Questions)
1. Can I make this cake ahead of time?
Absolutely. It actually tastes better the next day once the flavors settle in. Store it covered at room temp for a day or refrigerate for up to 4 days.
2. Can I turn this into cupcakes?
Yes, and you should. Bake at the same temperature for about 18–22 minutes. Boom—portable happiness.
3. Do I need a frosting?
Need? No. Want? Probably. A light coconut whipped cream or strawberry glaze works beautifully, but powdered sugar alone still slaps.
4. Can I reduce the sugar?
You can, but don’t go wild. Cutting more than ¼ cup messes with texture, and we’re here for joy, not punishment.
5. Is this cake healthy?
It has fruit and no dairy, so let’s call it “emotionally healthy.” Balance is a mindset.
6. Can I freeze it?
Yes! Wrap slices tightly and freeze for up to 2 months. Future cake emergencies = solved.
Final Thoughts
This vegan strawberry coconut cake is sweet, cozy, and just fancy enough to make you feel like you’ve got your life together—even if you absolutely don’t. It’s perfect for casual weekends, birthdays, or those “I just want cake” moments (which, let’s be real, happen often).
So go bake it. Share it. Or don’t—eat it straight from the plate in your kitchen like a champion. You earned this. 🍰
