A moist coconut sponge cake with a sweet, nutty crunch, topped with creamy coconut frosting. This easy, vegan-friendly cake comes together in just one bowl and is ready in under an hour!
Coconut Poppyseed Cake
A moist coconut sponge cake with a sweet, nutty crunch, topped with creamy coconut frosting. This easy, vegan-friendly cake comes together in just one bowl and is ready in under an hour!
Ingredients
For the Cake:
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup shredded coconut
- 1 cup dairy-free milk + 1 teaspoon vinegar
- 1/3 cup dairy-free yogurt
- 1/3 cup coconut oil
- 3 tablespoons poppy seeds
For the Frosting:
- 1 1/4 cups dairy-free cream cheese
- 1/3 cup coconut yogurt
- 1/3 cup vegan vanilla protein powder
- 1/4 cup coconut milk
Instructions
- Preheat your oven to 340°F (170°C).
- Line a square cake tin with parchment paper.
- Combine the dairy-free milk and vinegar in a bowl and let it sit to thicken.
- Add the remaining wet ingredients to the milk mixture and stir to combine.
- Sift in the dry ingredients and mix until smooth.
- Pour the batter into the prepared tin.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake cools, mix together the frosting ingredients. Spread the frosting over the cooled cake and enjoy!