• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Vegan Vanilla Cake with Whipped Coconut Cream

April 6, 2017 by Lucy Parissi 6 Comments

130 shares
Jump to Recipe Jump to Video

This Vegan Vanilla Cake sandwiched with whipped coconut cream is just perfect for birthdays and celebrations and embarrassingly easy to make!

Post may contain affiliate links. For more information, check my disclosure

Vegan vanilla cake with whipped coconut cream – perfect for birthdays and celebrations and embarrassingly easy to make!

Can you believe the gorgeous weather we have enjoyed this past week? Every day I am thankful for the blue skies, the sun, the flowers that have sprung everywhere…

My children have actually managed to detach from the ipads and actually go outside to climb trees and play – this is a minor miracle. It feels like the perfect time for getting together with friends and family to share food and celebrate.

Waitrose Cook and Share event

This vegan vanilla cake with whipped coconut cream was also created in the spirit of sharing – I share all of my bakes with our neighbours but their little boy is allergic to eggs and unable to eat most of my cakes. This one’s for you Aiden – complete with aquafaba meringue kisses 🙂

This recipe is also special for another reason – it is the first video I have filmed entirely by myself… and edited (mostly) unaided. It feels like a big accomplishment – even though there’s plenty I would change and improve on.

Vegan vanilla cake with whipped coconut cream – perfect for birthdays and celebrations and embarrassingly easy to make! Decorate with fresh strawberries and flowers.

A note on the whipped coconut cream – make sure you chill full-fat coconut milk in the fridge overnight and discard all the liquid from the can before using.

The cake would benefit from chilling before slicing so the cream has a chance to firm up a bit – it doesn’t hold its shape as well as dairy cream. You could also add jam to make this a Victoria sponge!

Vegan vanilla cake with whipped coconut cream – perfect for birthdays and celebrations and embarrassingly easy to make!

HAVE YOU MADE MY VEGAN VANILLA CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Vegan vanilla cake with whipped coconut cream – super easy to make and perfect for birthdays and celebrations

Vegan vanilla cake with whipped coconut cream

Lucy Parissi | Supergolden Bakes
Vegan vanilla cake with whipped coconut cream – perfect for birthdays and celebrations and embarrassingly easy to make!
4.34 from 3 votes
Print Rate
Course: Cake
Cuisine: Continental
Keyword: Vegan Vanilla Cake, Vegan Yellow Cake
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 8 servings
Calories: 615kcal
Prevent your screen from going dark

Ingredients

For the Cake

  • 300 g | 10 1/2 oz plain all purpose flour
  • 255 g | 9oz caster sugar
  • 2 tsp bicarbondate of soda
  • 380 ml 13fl oz favourite non-dairy milk
  • 120 ml | 4fl oz sunflower or coconut oil melted
  • 1 tbsp white wine vinegar
  • 1 tsp vanilla extract
  • 2 tbsp vegetable shortening melted, to grease the cake tins
  • 2 tbsp flour to dust the cake tins

For the coconut cream and to serve

  • 400 g | 14oz tin full fat coconut milk <b>chilled overnight</b>
  • 150 g | 5.3oz icing sugar
  • 2 tsp vanilla extract
  • handful strawberries quartered, to serve
  • icing sugar to dust

Instructions

  • Preheat the oven to 180C (350F). Brush two 16cm (6in) cake tins with the melted vegetable shortening (I used Trex) and dust with flour, shaking out any excess.
  • Sift the flour, sugar and soda into a large bowl.
  • Mix the milk, oil, vinegar and vanilla extract together and then pour into the bowl with the flour.
  • Use a balloon whisk to thoroughly mix the batter until smooth.
  • Divide between the prepared tins and tap against the counter.
  • Bake for 45-50 minutes until the cake is springy to the touch and a skewer inserted in the centre comes out clean. If the cakes are browning too much you may need to cover them with some foil after 30 minutes.
  • Carefully turn out onto a wire rack and leave to cool completely. You might need to level the cakes before sandwiching the layers.
  • Open the tin of coconut milk and scoop the solid cream into your mixing bowl. You can use the liquid in smoothies or discard.
  • Add icing sugar and vanilla and ideally chill the bowl for 20 minutes.
  • Whisk slowly to combine at first and then increase the speed until you have firm peaks.
  • Spread some of the cream over the bottom cake layer and sanwich with top layer. Spread some cream over the top and then arrange strawberries over the top.
  • Dust with icing sugar and serve.

Video

Nutritional Info

Calories: 615kcal | Carbohydrates: 82g | Protein: 6g | Fat: 30g | Saturated Fat: 23g | Sodium: 306mg | Potassium: 217mg | Fiber: 1g | Sugar: 52g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 4mg
SaveSaved!
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
« Cheesy sausage and pasta bake
Super-easy raspberry and white chocolate muffins »
Subscribe to get the all the latest tasty goodness delivered to your inbox!

Check your inbox or spam folder now to confirm your subscription.

Comments

  1. Vicki Montague says

    April 20, 2017 at 1:26 pm

    Love this Lucy and the video is fab too! Well done you. I might just have to enter one of my creations!

    Reply
  2. Patricia Shea says

    April 13, 2017 at 6:29 pm

    I tried this and loved it – such an easy and splendid cake – I did add some salt to the cake part though just as a tad of zing – thanks for this great recipe 🙂

    Reply
  3. Janette@CulinaryGinger.com says

    April 06, 2017 at 8:41 pm

    This is a stunning cake and perfect for spring and summer. The coconut cream sounds so good.

    Reply
  4. sue | theviewfromgreatisland says

    April 06, 2017 at 8:00 pm

    Ok, that’s officially the prettiest cake I’ve ever seen ~ spring has sprung, yay!

    Reply
  5. Sarah @ Champagne Tastes says

    April 06, 2017 at 7:46 pm

    This is the prettiest ‘naked’ cake ever!!! (And how sweet of you to bake it for your little friend!!!)

    Reply
  6. Andrea Broom says

    April 06, 2017 at 7:41 pm

    this cake looks amazing, love the fact that it is vegan, if it was only gluten free I would be all over this.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Air Fryer Recipes

Air Fried chicken with hot honey sauce close up
Greek souvlaki skewers served with salad, pita and tzatziki sauce
Slices of School Sprinkle Cake on a pink plate
Air Fryer Scones with jam and clotted cream
Lamb kleftiko served on a platter with potatoes, peppers, tomatoes and feta

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook