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    Home » Recipes » Layer Cakes

    Vegan Coconut Cake with Amaretto Cream

    Published: May 21, 2021 · Updated: Feb 25, 2022 by Jacqui Wormington · This post may contain affiliate links. · 4 Comments

    This super soft and moist Vegan Coconut Cake is made from scratch. It is filled with fruity jam and covered in mouthwatering Coconut Amaretto Cream. It is simple to make, yet so professional looking! This cake is perfect for any coconut lovers - young and old alike.

    Serve this cake on a casual coffee and cake sunday, or on special occasions like birthdays. It's dairy free, egg free, and can be made gluten free.

    Jump to:
    • 💡 The recipe in a nutshell
    • Flavors of the cake
    • Variations
    • How to make it gluten free
    • More vegan recipes
    • 📖 Recipe
    • 💬 Reviews
    Vegan Coconut Cake with Amaretto Cream gluten free

    💡 The recipe in a nutshell

    • Vegan (eggless and dairy free)
    • Luscious texture
    • Made from scratch
    • Lots of coconut goodness
    • Gluten free option

    Flavors of the cake

    This cake is full of coconut goodness - you'll taste subtle flavors of coconut milk, coconut flour, and coconut chips paired with hints of vanilla and hazelnut! Full-fat coconut milk, vegan butter (or olive oil), and applesauce do a great job of creating a soft and moist crumb. Such a luscious texture you won't miss any animal products.

    Variations

    If you're not in the mood to assemble a layer cake, you can also use the batter to make Vegan Coconut Cupcakes! Just make sure to reduce the baking time. Muffins with this batter take around 35-45 minutes, depending a bit on your oven and climate.

    How to make it gluten free

    Make this cake gluten free by using a 1:1 gluten free flour, or a gluten free cake mix, such as Josie's Best gluten free "the muffin & more".

    More vegan recipes

    Need more cake inspiration? Try this fudgy chocolate cake with strawberries and (vegan) whipped cream. Or make this simple vanilla cake to make your next layer cake. For more ideas browse our recipe page.

    📖 Recipe

    vegan coconut cake

    Vegan Coconut Cake with Amaretto Cream

    Jacqui Wormington
    This super soft and moist Vegan Coconut Cake is made from scratch. It is filled with fruity jam and covered in mouthwatering Coconut Amaretto Cream. It is simple to make, yet looks so professional! This cake is perfect for any coconut lovers - yound and old alike! Serve this cake on a casual coffee and cake Sunday, or on special occasions like birthdays. It's dairy free, egg free, and can be made gluten free. Everyone will love it!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Assembling + Restinf 30 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Dessert, Sweets
    Cuisine Dairy-Free, Egg-Free, Gluten-Free, Vegan
    Servings 12 slices

    Equipment

    • For this recipe you can use two Ø15cm (6inch), or Ø18cm (7inch) pans.
    • electric (hand) mixer, mixing bowls, cake turntable, icing spatula
    • food processor, or high speed blender to make coconut + hazelnut sprinkle

    Ingredients
      

    Cakes

    • 225 grams unbleached all-purpose, or gluten free 1:1 flour* (7.9 oz)
    • 15 grams coconut flour (1 tbsp)
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 100 grams erythritol, or cane sugar (3.5 oz)
    • 85 grams vegan butter, or vegetable oil such as olive or avocado (2.9 oz)
    • 75 grams apple sauce (2.6 oz)
    • 170 mililiters full fat coconut milk (5.7 fl oz)
    • 50 mililiters plant milk eg: almond, soy, oat (1.6 fl oz)
    • 1 ½ teaspoon vanilla extract

    Coconut and hazelnut sprinkle

    • 45 grams coconut chips (1.5 oz)
    • 25 grams whole hazelnuts (0.8 oz)

    Filling and Amaretto coconut cream

    • Jam of choice (I use Raspberry-Marjonberry from Mt. Hope Farms)
    • 225 grams canned coconut cream, chilled overnight (7.9 oz)
    • 60 grams powdered sugar (2.1 oz)
    • 15 mililiters amaretto liquor (1 tbsp)
    • 1 package vanilla sugar (8g) or 1 teaspoon vanilla extract
    • 1 package Dr. Oetker's "Whip It" optional

    Instructions
     

    • Preheat oven to 180°C / 350°F. Prepare two cake pans by greasing and lightly flouring them. Combine ingredients for coconut hazelnuts sprinkle in a food processor. Process until fine flaky shreds have formed. Set aside.
    • To make the cakes: Add flours, baking powder, salt, and 2 tablespoon of the coconut hazelnut mix to a bowl and toss around and set aside. In a mixing bowl using an electric mixer (with paddle attachment) beat the vegan butter until creamy. Add erythritol and beat on medium-high speed until light and fluffy. If you are using oil instead, skip this part and add erythritol to dry ingredients.
    • While the mixer runs on slow add applesauce, plant milk, and vanilla. With the mixer on low, gradually mix in the flour mixture until just combined. When using gluten free flour, mix longer. Pour evenly into the two prepared cake pans.
    • Bake for 10 minutes at 180°C / 350°F. Then reduce the oven temperature to 160°C / 325°F and continue baking for 60 minutes, or until no batter sticks to a toothpick when inserted into the center of the cake. Remove cakes from pans and let cool completely. 
    • To make the cream: Remove coconut cream can from fridge and open. Scoop out the solid part and add to a bowl. (Discard liquid, or keep to use for smoothies.) Whip with an electric mixer (with the whisk attachment) until fluffy and creamy. Then sift powdered sugar into the cream and whisk. Add remaining ingredients and whisk together until fluffy. Cover and put into the fridge until ready to use.
    • To assemble the cake: Once cakes are completely cooled, place one cake on a cake turntable. Using an icing spatula spread a thick layer of jam all over the top of one cake. Clean spatula and add a thick layer of cream. Place the second cake on top of it. Add cream on top and spread. Put into fridge for 20 minutes. Take out and ice the sides. Even out while rotating the turntable. Sprinkle generously with coconut and hazelnut sprinkles. Refrigerate for at least 30 minutes before serving.

    Notes

    *Gluten-free flour: As a flour substitute you can use a 1:1 gluten free flour. Additionally I tried making the cake with Josie's Best Gluten-Free "the muffin & more" mix works too. The batter is a little bit more moist with josie's gf mix, yet still very delicious. 

    The provided nutritional information is an estimate. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment & tag @thesimplesprinkle on Instagram

    PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.

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      Chocolate Orange Cake
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      Matcha Buttercream (5 ingredients + vegan)
    • vanilla buttercream vegan and dairy free
      3 Ingredient Vegan Buttercream
    • easy vegan sheet cake with strawberries and cream and graham crackers and katjes gummy candy on a white plate with pink background
      Easy Vegan Sheet Cake with Strawberries and Cream

    Reader Interactions

    Comments

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      Recipe Rating




    1. nancy says

      August 03, 2022 at 10:29 pm

      5 stars
      damn this Vegan Coconut Cake is so addictive!

      Reply
    2. Andrea White says

      August 03, 2022 at 11:02 pm

      5 stars
      this cake turned out absolutely delicious! so so good!

      Reply
    3. Tavo says

      August 04, 2022 at 12:38 pm

      5 stars
      Loved this amaretto cake. It came out fantastically; we devoured it! Thanks for another great recipe!

      Reply
    4. Katie Jacques says

      August 05, 2022 at 3:08 pm

      5 stars
      This is an absolute dream come true! This coconut cake is so decadent!

      Reply

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    Portrait image of Jacqui Wormington, founder of The Simple Sprinkle.

    Hey there, I am Jacqui! I'm a self-taught vegan recipe developer, content creator and food photographer. My goal? To make veganism easy-peasy-lemon-squeezy! With my drool-worthy recipes and savvy tips, I'll prove that going plant-based doesn't mean giving up your favorite meals.

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