The EASIEST vegan cake! 🎂😳

Ingredients

• 1 cup Granulated Sugar (white granulated)
• 1 1/2 cups All-Purpose Flour (sifted)
• 1/2 cup Shredded Coconut (unsweetened, toasted optional)
• 2 teaspoons Baking Powder
• 1 cup Full‑Fat Coconut Milk (shake can well before opening)
• 1/4 cup Unsweetened Cocoa Powder (or melt 2 oz dark chocolate and let cool slightly)
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a mixing bowl, whisk together the sugar, sifted flour, shredded coconut, baking powder, cocoa powder, and salt until evenly distributed.

   Time: PT5M

3. Add Wet Ingredients

   Create a well in the center of the dry mixture and pour in the full‑fat coconut milk and vanilla extract. Stir gently until a smooth batter forms; avoid over‑mixing.

   Time: PT5M

4. Prepare Pan

   Line the bottom of the cake pan with parchment paper and lightly grease the sides with a touch of coconut oil or non‑stick spray.

   Time: PT2M

5. Transfer Batter

   Pour the batter into the prepared pan, smoothing the top with a spatula.

   Time: PT2M

6. Bake the Cake

   Place the pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT30M

   Temperature: 350°F

7. Cool and Frost

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before adding your favorite vegan frosting.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

35g

Fat

12g

Fiber

2g