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Vegan Raspberry Coconut Cake Recipe

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★★★★★

4.6 from 116 reviews

Vibrant vegan raspberry coconut cake layered with a fluffy pink-tinged buttercream, studded with freeze-dried raspberries and rolled in desiccated coconut for a tropical, indulgent dessert.

Ingredients

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Cake Batter

  • 480ml dairy-free milk (soya milk works best)
  • 2 teaspoons apple cider vinegar
  • 420g self-raising flour
  • 300g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 120ml sunflower oil
  • 1 teaspoon vanilla extract
  • 40g desiccated coconut
  • 2 tablespoons freeze-dried raspberries
  • 300g dairy-free butter (block, softened)
  • 500g icing sugar (powdered sugar)
  • 1/2 teaspoon vanilla extract or vanilla bean paste
  • 2 tablespoons freeze-dried raspberry powder
  • Pink food gel (optional)
  • 1 jar raspberry jam
  • 400g desiccated coconut
  • Coconut flakes
  • Fresh raspberries (for decoration)

Buttercream & Filling

  • 300g dairy-free butter (softened)
  • 500g icing sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons freeze-dried raspberry powder

Decoration

  • Coconut flakes
  • Fresh raspberries

Instructions

  1. Prepare oven and tins: Preheat to 180°C fan and line three 8-inch loose-base cake tins with greaseproof paper. If you don’t have three tins, bake in batches and cover unused batter with a damp towel.
  2. Make vegan buttermilk: In a bowl, combine dairy-free milk with apple cider vinegar and whisk until fully mixed. Let sit for 10 minutes to curdle.
  3. Mix dry ingredients: Sift flour, caster sugar, baking powder, and bicarbonate of soda into a large bowl and mix well.
  4. Combine wet ingredients: Add the oil and vanilla to the vegan buttermilk and whisk to combine.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients and mix until just combined.
  6. Fold in coconut and raspberries: Add desiccated coconut and freeze-dried raspberries; fold in until evenly distributed but do not overmix.
  7. Divide into tins: Pour equal batter into the lined tins. Tap tins on the work surface to remove air bubbles.
  8. Bake: Bake in the center of the oven for 25–30 minutes, or until a skewer comes out clean and the cakes spring back when touched.
  9. Cool: Remove from oven and cool briefly in tins, then transfer to a cooling rack to cool completely before frosting.
  10. Make buttercream: In a large bowl, beat vegan butter until creamy. Sift in icing sugar, add vanilla and raspberry powder, then whip on high until light and fluffy (about 5–8 minutes).
  11. Color (optional): Add a small drop of pink food gel if a vibrant pink color is desired and mix until even.
  12. Assemble cake: Place one cake layer on a serving plate. Pipe or dollop pink buttercream on top and spread evenly. Pipe a swirl of jam in the center and sprinkle with desiccated coconut.
  13. Repeat layers: Add the second cake layer and repeat with buttercream, jam, and coconut. Top with the final cake layer.
  14. Crumb coat: Apply a thin crumb-coating layer of frosting to seal crumbs, then smooth the sides with a cake scraper.
  15. Chill: Refrigerate for 40 minutes to firm the frosting for a clean final coat.
  16. Final coat & decoration: Apply the final coat of buttercream. While still soft, press desiccated coconut over the cake, coating the sides and top. Chill briefly if needed to set, then decorate with coconut flakes and fresh raspberries.
  17. Serve: Slice and enjoy your vegan raspberry coconut cake.

Notes

  • For a lighter cake, ensure not to overmix the batter after adding wet ingredients.
  • If you don’t have three tins, bake in batches and re-use the baking tins once cooled; re-bake the remaining batter.
  • Store leftovers in a sealed container in the fridge for up to 4 days; bring to room temperature before serving for best flavor and texture.

Keywords: vegan, raspberry, coconut, cake, dairy-free, buttercream, dessert

Find it online: https://foodbylina.com/vegan-raspberry-coconut-cake-recipe/