Decadent Vegan Coconut Cake with Japanese Sweet Potato Twist

Last Updated on February 12, 2026 by Aniela Recipes Team

There s something wonderfully comforting about baking a cake from scratch, especially when it s packed with delightful flavors like sweet potato and coconut. This Vegan Coconut Cake rose from my latest kitchen experiment, sparked by a craving for something indulgent yet wholesome. As the aroma of baking coconut wafts through the home, it invites a kind of warmth that feels like a hug on a plate.

Imagine slicing into this moist beauty, the tender crumb giving way to a luscious, creamy frosting adorned with shredded coconut. Whether you re planning a special celebration or just need a sweet craving quencher, this cake is not only easy to make but also satisfying for anyone looking to indulge in homemade goodness instead of fast food.

So grab your mixing bowls and let s dive into whipping up this unique Vegan Coconut Cake that s sure to wow your taste buds and leave your kitchen smelling divine. It s the perfect antidote for those nights when takeout just won t do!

Why Will You Love This Vegan Coconut Cake?

Irresistible combination: The rich flavors of sweet potato and coconut create a decadently unique taste.
Simple to make: This recipe is straightforward, perfect for both novice and experienced bakers.
Crowd-pleaser: Ideal for gatherings, everyone will be asking for a slice!
Wholesome ingredients: Packed with nutritious components, this cake satisfies your sweet tooth without guilt.
Versatile treat: Enjoy it for dessert, breakfast, or any cozy afternoon. Don t forget to check out our delightful frosting options for an extra twist!

Vegan Coconut Cake Ingredients

For the Cake Batter
Oats 2 cups (180 g), ground into flour; perfect for a gluten-free base.
White Rice Flour ¾ cup (120 g); adds lightness and a tender texture.
Shredded Unsweetened Coconut 1 ½ cups (130 g), ground into flour; gives a delightful coconut flavor.
Coconut Sugar 1 cup (150 g); imparts a rich sweetness with a hint of caramel.
Baking Powder 2 tsp; ensures the cake rises beautifully.
Baking Soda 1 tsp; adds leavening to the batter for a fluffy texture.
Salt ½ tsp; enhances the flavors of the other ingredients.
Apple Sauce or Zucchini cup (160 g); acts as a moisture booster and substitute for eggs.
Coconut Milk 1 cup (320 ml), canned; provides creaminess and richness.
Maple Syrup or Agave Syrup 4 tbsp (80 g); sweetens naturally with a touch of flavor.
White Vinegar or Apple Cider Vinegar 1 tbsp; adds a subtle tang that reacts with baking soda for extra fluffiness.
Japanese Sweet Potato 340 g (1 medium or 2 small); offers natural sweetness and a beautiful color.

For the Frosting
Coconut Butter cup (160 g); creates a luscious, creamy texture for the frosting.
Maple Syrup or Agave Syrup cup (105 g); sweetens the frosting while keeping it vegan.
Coconut Milk ½ cup (120 ml), canned; adds fluidity for the perfect spreadable consistency.
Coconut Rum or More Coconut Milk 4 tbsp (40 ml); use rum for a tropical kick or more milk for a lighter frosting.

With these delightful ingredients, you re well on your way to creating a stunning Vegan Coconut Cake that will fill your kitchen with love and warmth!

How to Make Vegan Coconut Cake

1. Prepare the Sweet Potato: Peel the Japanese sweet potato and chop it into 1-inch cubes. Boil these in water until fork-tender, yielding about 340 grams of cooked sweet potato, which enhances your cake s sweetness and natural flavor.

2. Make Flour Mixture: Process the oats and shredded unsweetened coconut in a spice grinder or blender until finely ground. In a mixing bowl, combine all dry ingredients this creates the base for your fluffy cake.

3. Preheat and Prep: Preheat your oven to 356 °F (180 °C). Grease two 8-inch or 7-inch cake pans and line the bottoms with parchment paper; this prevents sticking and ensures easy removal after baking.

4. Combine Wet Ingredients: In a blender, process all wet ingredients until smooth and pour them into the bowl with the dry ingredients. Whisk together until just combined being careful not to over-mix will keep the cake tender.

5. Bake the Batter: Divide the batter evenly between the prepared cake pans and bake for about 30-35 minutes. Check with a toothpick; it should come out almost clean when the cakes are ready.

6. Prepare the Frosting: While the cakes are cooling, prepare your frosting by blending all frosting ingredients until smooth and creamy. This luscious top layer brings your cake to the next level of indulgence.

7. Assemble and Chill: Once the cakes are completely cooled, frost them generously and decorate with coconut flakes for a beautiful finish. Chill in the fridge for 3 hours to let the flavors meld and the frosting set before serving.

Optional: Garnish with fresh fruit for a colorful touch!
Exact quantities are listed in the recipe card below.

Expert Tips for Making Vegan Coconut Cake

• Use Fresh Ingredients: Always opt for fresh Japanese sweet potatoes and good-quality coconut milk to enhance flavors. Stale ingredients can result in a lackluster cake.

• Don t Over-Mix: After combining wet and dry ingredients, mix just until incorporated. Over-mixing can lead to a dense texture rather than the desired lightness in your vegan coconut cake.

• Check for Doneness: Insert a toothpick into the center of the cake when baking; it should come out almost clean. This ensures you don t end up with a dry cake or one that s undercooked.

• Cool Completely: Allow the cakes to cool fully before frosting. If they re warm, the frosting may melt and slide off, ruining your beautiful vegan coconut cake.

• Chill Time Matters: Chilling the frosted cake for about 3 hours allows flavors to blend beautifully. Don t skip this step for the best-tasting results!

How to Store and Freeze Vegan Coconut Cake

Fridge: Store leftover cake in an airtight container for up to 5 days to maintain its moisture and flavor. Always keep the cake refrigerated if you re not serving immediately.

Freezer: Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. This way, you can enjoy your Vegan Coconut Cake for up to 3 months!

Reheating: To bring back that fresh-from-the-oven taste, thaw slices in the refrigerator overnight and reheat in a microwave for about 10-15 seconds before serving.

Frosting Storage: If you have leftover frosting, store it in an airtight container in the fridge for up to a week or freeze it for up to 2 months. Just re-whip before using!

Make Ahead Options

These Vegan Coconut Cakes are perfect for meal prep enthusiasts! You can prepare the cake layers up to 24 hours in advance by baking them and allowing them to cool completely. Once cooled, wrap each cake layer tightly in plastic wrap and refrigerate to maintain freshness. The frosting can be made up to 3 days ahead of time; just store it in an airtight container in the fridge. When you re ready to serve, simply frost the chilled cake layers, add any desired decorations, and let it sit at room temperature for about 15 minutes before slicing. This way, you ll enjoy a deliciously moist Vegan Coconut Cake with minimal effort on the day you need it!

Vegan Coconut Cake Variations

Feel free to get creative with this recipe, tailoring it to your taste and dietary preferences!

• Nutty Addition: Fold in ½ cup of chopped walnuts or almonds into the batter for a delightful crunch and extra flavor.

• Chocolate Lover s Twist: Add ½ cup of cocoa powder to make a chocolate version, and pair with a chocolate frosting for an indulgent treat.

• Fruit Enhancer: Incorporate 1 cup of mashed ripe bananas or diced pineapple for added moisture and a fresh fruity flavor.

• Spiced Delight: Sprinkle in 1 tsp of cinnamon or nutmeg for a warm, aromatic sensation that makes each bite even cozier.

• Tropical Boost: Swap coconut milk for 1 cups of pineapple juice for a light, fruity twist with a tropical flair.

• Gluten-Free Option: Use 3 cups of gluten-free flour blend instead of oats and rice flour to cater to gluten sensitivities without losing flavor.

• Low-Sugar Swap: Replace coconut sugar with ¾ cup of a low-calorie sweetener for a lighter dessert that doesn t sacrifice sweetness.

• Temperature Adjustment: Bake in mini muffin tins for 20 minutes for delightful bite-sized treats, perfect for gatherings and easy sharing.

With these exciting variations, your Vegan Coconut Cake is bound to become a family favorite that s uniquely yours!

What to Serve with Vegan Coconut Cake?

When it comes to creating the perfect dessert experience, think beyond just the cake you ve baked.

• Fresh Berries: Their tartness complements the sweet layers of the cake, bringing a pop of color and freshness to each bite. Serve a medley of strawberries, raspberries, and blueberries for a vibrant touch that enhances the overall flavor profile.

• Coconut Ice Cream: A scoop of creamy coconut ice cream perfectly pairs with this cake, adding a deliciously cold and rich contrast to the warm flavors. The smooth texture harmonizes with the coconut in the cake while creating a refreshing experience.

• Chai-Spiced Tea: The warm, delightful spices in chai tea amplify the comforting essence of your cake. A steaming cup will warm your soul and make for a perfect afternoon treat, inviting cozy conversations around the table.

• Lemon Zest Whipped Cream: This light and zesty whipped cream adds a vibrant and airy quality that highlights the flavors of the cake. The lemon s acidity cuts through the sweetness, creating a delightful balance in each lovely spoonful.

• Pineapple Salsa: A tropical pineapple salsa, with a squeeze of lime and hints of fresh mint, brings a burst of fruitiness that complements the coconut tones in the cake. The refreshing crunch pairs beautifully, making each bite a little adventure.

• Iced Herbal Lemonade: A cool glass of herbal lemonade adds a refreshing sweetness that further enchants your taste buds. Served over ice, it s the ideal drink to wash down the rich cake while remaining light and invigorating.

• Almond Biscotti: These crunchy, nutty treats offer a wonderful contrast to the fluffiness of your cake. Perfect for dunking and snacking, they re delightful companions for coffee or tea alongside a slice of coconut bliss.

Explore these scrumptious options to elevate your Vegan Coconut Cake experience into something truly special!

Japanese Sweet Potato Cake Recipe FAQs

What type of sweet potatoes should I use?
Absolutely go for Japanese sweet potatoes! Their naturally sweet flavor and creamy texture make them perfect for this cake. Look for firm potatoes with smooth skins, avoiding any with dark spots or blemishes.

How should I store leftover vegan coconut cake?
Store any leftover cake in an airtight container in the fridge; it will stay fresh for up to 5 days. Make sure to keep it covered to avoid drying out the more airtight, the merrier!

Can I freeze the vegan coconut cake?
Yes! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. This way, you can enjoy your vegan coconut cake for up to 3 months. When ready to eat, simply thaw the slices in the fridge overnight and reheat in the microwave for about 10-15 seconds for that fresh taste.

What should I do if my cake is too dense?
If your cake turned out too dense, it might be due to overmixing or using stale ingredients. Next time, be sure to mix until just combined and use fresh, high-quality ingredients. You can also try adding a bit more baking powder for a lighter texture on your next bake!

Can I make this cake nut-free?
Absolutely! While the recipe doesn t include nuts, ensure your coconut flour doesn t contain any nut cross-contamination if you have allergies. You can safely enjoy this vegan coconut cake it s free of nuts as it is!

What can I use instead of coconut milk?
If you re not a fan of coconut milk, feel free to substitute it with almond milk or oat milk. However, keep in mind this might alter the flavor slightly. For a creamier texture, consider using cashew milk instead!