This cake features four layers of moist coconut sponge filled with juicy raspberries, creamy coconut buttercream, and gooey raspberry jam. The best part? It’s completely egg-free and dairy-free, and incredibly easy to make!
- Layered Coconut Raspberry Cake: Enjoy four layers of soft coconut sponge filled with fresh raspberries, homemade raspberry jam, and creamy coconut buttercream.
- One-Bowl Coconut Sponge: Start by mixing up a simple one-bowl coconut sponge batter and gently fold in the raspberries.
- Gooey Raspberry Filling: Between each layer of sponge, spread a generous amount of raspberry jam that oozes with every bite.
- Creamy Coconut Buttercream: Wrap the cake in smooth coconut buttercream for the perfect flavor combination.
Tips for a Perfect Sponge Cake
- Use Buttermilk Substitute: To keep it dairy-free, add a little vinegar to plant-based milk to create a tangy buttermilk substitute. This helps make the cake tender by breaking down the gluten and proteins.
- Avoid Overmixing: Mix just until combined to prevent the cake from becoming dense or tough.
- Room Temperature Ingredients: Using room-temperature ingredients ensures they mix together more smoothly, creating a consistent texture.
- Measure Accurately: Weigh your ingredients and follow the recipe exactly for the best results.
- Bake Carefully: Don’t overbake or rush the process to keep your cake moist and tender.
Vegan Raspberry Coconut Cake Recipe
This Vegan Raspberry Coconut Cake is a delightful treat featuring layers of moist coconut sponge, fresh raspberries, and creamy coconut buttercream. With its refreshing flavors and easy preparation, it’s sure to be a hit at any gathering!
Raspberry Coconut Cake
Ingredients
For the Coconut Sponge Cake:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup shredded coconut
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut milk from a carton, not canned
- 1/2 cup coconut oil melted
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries do not thaw if using frozen
For the Raspberry Jam:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp chia seeds optional, for thickening
For the Coconut Buttercream:
- 1 cup vegan butter softened
- 4 cups powdered sugar
- 1/4 cup coconut cream from the top of a chilled can of coconut milk
- 1 tsp vanilla extract
- 1/2 cup shredded coconut for garnish
Instructions
Make the Cake:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Prepare Batter:
- In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, combine the coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries.
- Bake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Raspberry Jam:
- Cook the Jam:
- In a medium saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the mixture begins to thicken, about 10-15 minutes.
- For a thicker consistency, stir in the chia seeds and cook for an additional 2-3 minutes.
- Remove from heat and let cool completely.
Make the Coconut Buttercream:
- Prepare Frosting:
- In a large bowl, beat the vegan butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Mix in the coconut cream and vanilla extract until fluffy and well combined.
Assemble the Cake:
- Layer and Frost:
- Place one cake layer on a serving plate. Spread a layer of raspberry jam over the cake.
- Add the second cake layer on top, then frost the top and sides with the coconut buttercream.
- Garnish:
- Sprinkle the shredded coconut over the top and sides of the cake for a decorative touch.
- Serve:
- Slice and serve your delicious Vegan Raspberry Coconut Cake!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Coconut Milk: Use carton coconut milk for the cake and canned coconut milk for the coconut cream in the frosting.
- Fresh vs. Frozen Raspberries: If using frozen raspberries, add them directly to the batter without thawing to prevent excess moisture.