Gluten-Free Coconut Cake

A double layer cake of vegan, gluten-free deliciousness!

Yield: 
10-12 Servings
Ingredients: 

Coconut Cake

  • 1 cup vegan butter, softened
  • 1½ cups granulated sugar
  • 3 Tablespoons vanilla extract
  • ½ cup shredded coconut
  • 1½ Tablespoons baking powder
  • 3 cups sifted brown rice flour
  • ¼ teaspoon salt
  • 2 cups soy milk
  • 2 Tablespoons egg replacer
  • 1 Tablespoon apple cider vinegar

Frosting

  • 1 cup vegan butter
  • 1 ½ Tablespoons vanilla extract
  • 3 cups confectioner’s sugar
  • ½ cup shredded coconut

Garnish

  • 2 cups sliced strawberries, divided
  • Shredded coconut
Instructions: 
  1. Preheat oven to 350º. Grease and flour 2 (9”) baking pans.
  2. Prepare Coconut Cake: Combine butter, sugar, vanilla, and coconut in a mixing bowl. Using a hand mixer, beat until fluffy.
  3. In another mixing bowl, combine baking powder, flour, and salt.
  4. In a third bowl, whisk together soy milk, egg replacer, and apple cider vinegar until well combined.
  5. With a hand mixer on low slowly mix in dry and wet ingredients to butter mixture.
  6. Divide batter into prepared baking pans. Smooth mixture with a spatula. Bake for 40-45 minutes. Cakes will be done when a toothpick is inserted in the center and comes out clean.
  7. Remove from oven and let cakes cool for 5 minutes. Carefully remove from cake pans to a cooling rack and let cool.
  8. Prepare Frosting: Combine ingredients with a hand mixer or in a food processor.
  9. Spread a thin layer of Frosting and ½ cup of strawberries on top of 1 cake. Carefully layer second cake on top.
  10. Frost all sides of your double layer coconut cake. Garnish with coconut flakes and remaining strawberries. Enjoy!