Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan coconut loaf cake sliced on parchment paper

Vegan Coconut Loaf Cake


  • Author: Verna
  • Prep Time: 15 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 Servings 1x
  • Diet: Vegan

Description

Vegan coconut loaf cake! A delicious & easy 1 bowl dairy free eggless pound cake that’s super moist with simple coconut cream glaze. A truly lovely spring dessert perfect for any holiday or celebration, Easter, Christmas you name it!


Ingredients

Scale

For cake:

  • 3/4 cup unsweetened plant milk or canned coconut milk
  • 1/2 cup oil, I use grapeseed oil - olive oil works great too*
  • 1/3 cup plain vegan yogurt* 
  • 1 cup granulated sugar
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon almond extract
  • 1 and 1/2 cups all purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

For glaze:

  • 3/4 cup powdered sugar
  • 2  tablespoons coconut cream* 
  • 1 teaspoon lemon juice 
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract, can sub rum extract
  • pinch of salt
  • 1/4 cup coconut, sweetened or unsweetened 

 


Instructions

  1. Preheat oven to 350° grease a non stick 9x5 loaf pan with cooking oil spray or vegan butter. Set aside
  2. In a large mixing bowl whisk together the wet ingredients: oil, yogurt, plant milk, sugar, vinegar and extracts.
  3. Add the flour to the top. Sprinkle baking powder and salt over flour. Whisk everything together until fully combined. Do not over mix. Pour the cake batter into your prepared loaf pan
  4. Bake for 55-60 minutes or until toothpick inserted in the middle comes out clean. If you find it getting to brown tent it with foil for the last 10 minutes. (I've never had to do that but ovens can vary)
  5. Remove to cooling rack. Let sit for 10 minutes. Remove loaf from pan. Cool completely 
  6. Whisk glaze ingredients together in a bowl (not dried coconut). If too thick add more cream, too thin add more sugar. 
  7. Spoon glaze evenly over top of cake letting excess drizzle down sides. Sprinkle the top with coconut. Allow frosting to set for 15-25 minutes. Enjoy! For step by step photos, tips see above post

Notes

  • yogurt: can sub unsweetened apple sauce
  • oil: have not tried with melted coconut oil if you do let me know how it works for you😊
  • coconut cream: I used full fat from top of coconut milk in can
  • To store and freeze: will keep covered on counter or fridge up to 4 days and yes it freezes well without the frosting. I recommend freezing it whole, wrapped in cling wrap, then tin foil. But of course can portion as well.
  • Category: Sweets
  • Method: Bake/Oven
  • Cuisine: American, Canadian

Keywords: vegan coconut loaf cake, vegan coconut bread, vegan coconut loaf, vegan spring desserts, vegan coconut cake