gluten free vegan coconut bundt cake
SERVES: 10-12
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*
  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.
*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!
Recipe by Sarah Bakes Gluten Free at