If you’re looking for a simple, delicious and plant-based dessert that combines the rich flavors of chocolate and vanilla, this Vegan Coconut Chocolate and Vanilla Cake is the perfect choice. Made with wholesome ingredients from FoodGrid, this cake is not only vegan but also non-GMO and free from allergens. The use of natural, nutrient-rich ingredients makes it a healthy indulgence that everyone will enjoy. Decorate it with shredded coconut and natural colored sprinkles in either a single color or a fun rainbow mix for a vibrant finish.

By incorporating high-quality ingredients like coconut milk, coconut oil and natural colored sprinkles, this cake offers a healthier, vegan alternative to classic cakes. Perfect for those looking to reduce their dairy intake or create a colorful, eye-catching dessert, this recipe is as easy as it is delicious!

  • Prep Time: 30 minutes
  • Bake Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 8-10 slices

Ingredients:

For the cake:

  • 1 1/2 cups all-purpose flour (gluten-free if needed)
  • 1/2 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1 cup coconut milk
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt

For the vanilla frosting:

  • 1 cup vegan butter
  • 2 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp coconut milk (adjust for consistency)
  • Shredded coconut or coconut shavings (for decoration)
  • Natural colored sprinkles (optional, for decoration)

Directions:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.

In a large bowl, sift together the flour, coconut sugar, baking powder, baking soda, cocoa powder and a pinch of salt. Mix well to ensure all dry ingredients are evenly combined.

In a separate bowl, whisk together the melted coconut oil, coconut milk and vanilla extract until smooth.

Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix, as this could make the cake dense.

Once the batter is well-mixed, pour it into the two prepared cake pans, smoothing the surface evenly. Place both pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

While the cakes are cooling, prepare the vanilla cream filling and frosting. In a large bowl, beat the vegan butter with an electric mixer until fluffy. Gradually add the powdered sugar and vanilla extract, continuing to mix. Add coconut milk, one tablespoon at a time, until the frosting reaches your desired consistency of smooth, creamy and spreadable.

Once the cake layers have cooled completely, place one layer on a serving plate. Spread a thick layer of vanilla cream on top. Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining vanilla cream and add some shredded coconut or coconut shavings on top.

For a fun and festive touch, try natural colored sprinkles! Whether you opt for a monochrome look with one color or go all out with rainbow sprinkles, these natural, plant-based decorations make your cake as vibrant as it is delicious. Best of all, they’re free from artificial dyes, so you can enjoy your treats without worrying about additives.

Storage Tips:

The Vegan Coconut Chocolate and Vanilla Cake can be stored in an airtight container in the refrigerator for up to a week. If you prefer to make the cake ahead of time, it also freezes well. Simply wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 2 months. To serve, thaw the cake in the refrigerator overnight and bring it to room temperature before enjoying.

This Vegan Coconut Chocolate and Vanilla Cake is perfect for birthdays, celebrations or simply as a weekend treat. It’s a crowd-pleaser for vegans and non-vegans alike, offering a delicious balance of flavors in a light and fluffy cake. The combination of coconut milk, coconut oil, and natural sprinkles makes this cake a healthier alternative to traditional options, without compromising on taste or presentation.

Using FoodGrid’s coconut oil and coconut milk in this recipe adds more than just flavor. Coconut oil is a fantastic plant-based alternative to butter, offering a smooth, rich texture without the use of dairy. Its healthy fats provide a nice moisture to the cake, ensuring that it stays soft and tender. Coconut milk, on the other hand, gives the cake a light and creamy flavor, perfectly complementing both the chocolate and vanilla layers.

Give this recipe a try and enjoy a beautiful, plant-based dessert that’s both indulgent and good for you!