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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!
Course Dessert

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!