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gluten free vegan coconut bundt cake

March 27, 2018 by Sarah 6 Comments

Gluten Free Vegan Coconut Bundt Cake. Give me all the coconut! Coconut cake with a simple frosting and covered in toasted coconut.Give me all the coconut! This gluten free vegan coconut bundt cake has coconut throughout the cake and is covered with a sprinkling of toasted coconut. A beautifully simple Spring dessert!

Raise your hand if you’re a fan of bundt cakes? I know I sure am! They are one of the easiest cakes to make, especially for those who aren’t fans of cake decorating. The bundt cake pan gives the cake a beautiful shape so there isn’t much work there. Then, after the cake cools, you pour over a simple glaze and sprinkle on some chopped nuts or sprinkles. Now you have yourself a lovely bundt cake with the perfect cake-to-frosting ratio {I’ve always been a fan of more cake than frosting}.

Gluten Free Vegan Coconut Bundt Cake. Give me all the coconut! Coconut cake with a simple frosting and covered in toasted coconut.

Ya’ll know I’m a HUGE fan of all things coconut, so you shouldn’t be surprised that I wanted to make a new coconut dessert for Easter this year. I’ve made this gluten free vegan coconut cream pie many times. Probably because it’s my most FAVORITE cream pie EVER. If you are a coconut fan, I highly recommend you give it a try!

Let’s talk about this bundt cake. The cake has coconut milk, coconut oil and shredded coconut. It’s most certainly not lacking in coconut flavor. The texture is more like a poundcake, which I’m quite fond of. It holds up well for a bundt cake. The vanilla frosting is smooth and creamy, coating the cake beautifully. To top it all off, the cake has a generous sprinkling of toasted coconut. Just the right texture and flavor to add to this gluten free vegan coconut bundt cake.

For all of my fellow coconut fans, this cake is for you!

Gluten Free Vegan Coconut Bundt Cake.

gluten free vegan coconut bundt cake
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cakes
SERVES: 10-12
INGREDIENTS
coconut cake
  • 2 3/4 cups Sarah’s gluten free flour blend
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 1/2 cups cane sugar
  • 1/2 cup coconut oil, solid
  • 1 1/2 cups lite coconut milk, shaken
  • 1 1/2 tablespoons white vinegar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup unsweetened shredded coconut
vanilla frosting
  • 2 1/2 cups powdered sugar
  • 1/4 melted dairy free butter
  • 3-4 tablespoons coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened shredded coconut, toasted*
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Spray bundt cake pan with nonstick cooking spray.
  2. Sift together flour, baking powder, baking soda and salt. Set aside.
  3. In large bowl of stand mixer, beat together cane sugar and coconut oil until creamy, 1-2 minutes.
  4. Add vinegar to coconut milk, as well as vanilla. Pour into mixing bowl with sugar mixture. Mix until combined.
  5. Add flour mixture and shredded coconut. Stir bater until smooth.
  6. Scoop batter into prepared bundt cake pan. Bake cake 50-55 minutes, depending on bundt cake pan. When toothpick inserted into cake comes out clean, remove from oven.
  7. Place cake on cooling rack and allow to cool in pan 15 minutes. Invert cake onto cooling rack to cool completely.
  8. To make frosting, mix together powdered sugar, melted dairy free butter, coconut milk and vanilla. Add additional coconut milk if needed. Mix until smooth and creamy.
  9. Frost cooled cake with vanilla frosting and immediately top with toasted coconut. Slice and serve.
NOTES
*To toast coconut, place even layer of coconut on baking sheet. Bake at 350 degrees for 5-7 minutes, until golden brown. Be careful, it toasts quickly!
3.5.3229

Filed Under: cupcakes & cakes, desserts Tagged With: bundt cake, cake, coconut, dairy free, desserts, egg free, gluten free, vegan

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Comments

  1. Alannah says

    March 27, 2018 at 10:09 pm

    Is it canned coconut milk or carton coconut milk?

    Reply
    • Sarah says

      May 18, 2018 at 7:52 pm

      Carton coconut milk or lite coconut milk will work too!

      Reply
  2. Jennifer S. says

    March 29, 2018 at 7:33 pm

    how much vanilla should be in the frosting?

    Reply
    • Sarah says

      May 18, 2018 at 7:51 pm

      Just added it to the ingredients list. sorry about that!

      Reply
  3. Kilora McGeough says

    June 18, 2018 at 1:55 pm

    what is the purpose of the white vinegar — this may sound funny however I have only ever used white vinegar for cleaning? what if I use apple cider vinegar

    Reply
    • Sarah says

      July 24, 2018 at 12:35 pm

      Sure, apple cider vinegar works. I just like to use white vinegar because it is the most milk flavor.

      Reply

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I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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