Vegan Almond And Coconut Cake
So you’re craving cake… but also don’t feel like dealing with eggs, butter, or existential dread from washing too many dishes? Same. Enter this vegan almond and coconut cake soft, nutty, lightly sweet, and chill enough to make on a lazy Sunday afternoon while wearing pajamas you definitely shouldn’t bake in (but will anyway).
This is the kind of cake that feels fancy but secretly isn’t. It tastes like you tried really hard without actually trying that hard. Love that for us.
Why This Recipe is Awesome
Let me count the ways.
First of all, it’s 100% vegan no eggs, no dairy, no weird substitutes that sound like science experiments. Just simple, plant-based ingredients that actually work together like adults.
Second, it’s ridiculously forgiving. Mess up slightly? Cake still tastes great. Forget to sift something? No one will know. Overmix a little? Still fine. Honestly, it’s borderline unbreakable. Idiot-proof, even I didn’t mess it up.
Third, the flavor combo is elite. Almond + coconut = nutty, lightly sweet, and cozy in a “this would go great with tea or coffee or at 11 p.m. straight from the pan” kind of way.
And finally, it looks impressive without being dramatic. No frosting towers. No piping bags. Just a lovely golden cake that screams effortlessly cool.
Ingredients You’ll Need
Nothing wild here. If you bake even occasionally, you probably have most of this already.
- All-purpose flour – The backbone. Don’t overthink it.
- Almond flour – Adds moisture and that subtle, fancy nuttiness.
- Shredded coconut (unsweetened) – For texture and coconut vibes.
- Granulated sugar – Regular white sugar works. Coconut sugar is cool too if you’re feeling earthy.
- Baking powder – Because flat cake is just a sad cookie.
- Salt – Yes, even dessert needs it. Trust the process.
- Almond milk – Or any plant milk, honestly. Almond just stays on theme.
- Neutral oil (canola, sunflower, or melted coconut oil) – Keeps things moist. Nobody likes dry cake.
- Vanilla extract – Mandatory. Always.
- Almond extract (optional but recommended) – Tiny amount, big payoff.
- Apple cider vinegar or lemon juice – Sounds weird. Works like magic. Don’t skip it.
Optional toppings if you’re feeling extra:
- Sliced almonds
- Extra shredded coconut
- Powdered sugar for a low-effort glow-up
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Grease an 8- or 9-inch round cake pan and line the bottom if you’re feeling responsible. Preheating matters don’t freestyle this. - Mix the dry ingredients.
In a big bowl, whisk together flour, almond flour, shredded coconut, sugar, baking powder, and salt. Break up any almond flour clumps like they personally offended you. - Mix the wet ingredients.
In another bowl, whisk almond milk, oil, vanilla, almond extract (if using), and vinegar. It’ll smell amazing already dangerous stage. - Combine wet and dry.
Pour the wet mix into the dry. Stir gently until just combined. Stop when you don’t see dry flour anymore. Overmixing = tough cake. We don’t do that here. - Pour and smooth.
Transfer batter into your pan. Smooth the top with a spatula. Sprinkle almonds or coconut on top if you’re using them. - Bake for 35–45 minutes.
Check around 35 minutes. A toothpick should come out mostly clean, with maybe a few crumbs. Wet batter = not done. - Cool like a patient person.
Let it cool in the pan for 10–15 minutes, then turn it out. Or don’t. I won’t judge. Just don’t burn your mouth.
Common Mistakes to Avoid
- Skipping the oven preheat. Rookie mistake. Your cake deserves commitment.
- Overmixing the batter. You’re making cake, not arm day gains. Stir gently.
- Using sweetened coconut by accident. Not a disaster, but your cake might end up aggressively sweet.
- Forgetting the vinegar. It doesn’t make the cake sour it makes it fluffy. Baking chemistry is wild.
- Cutting the cake too soon. I get it. But hot cake falls apart and ruins vibes.
Alternatives & Substitutions
Not everyone’s pantry looks the same, and that’s okay.
- No almond flour? Swap it with more all-purpose flour, but expect slightly less richness. Still good though.
- Hate coconut texture? Use coconut milk instead of shredded coconut and keep the flavor without the chew.
- Want it gluten-free? Use a 1:1 gluten-free flour blend. Almond flour already helps with moisture.
- Less sugar? You can reduce sugar by about ¼ cup. Cake will be less sweet but still solid, IMO.
- Feeling fancy? Add lemon zest, orange zest, or a splash of rum. Suddenly it’s a brunch cake.
Final Thoughts
This vegan almond and coconut cake is the definition of low-effort, high-reward baking. It’s cozy, flexible, and just fancy enough to make people think you know what you’re doing even if you absolutely winged it.
Serve it with coffee, tea, berries, or straight from the pan while standing in your kitchen. No rules. No judgment. Just cake.
Now go impress someone… or just yourself. Honestly, that counts too.
