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Citrus Coconut Vegan Cake with Coconut Cream Frosting

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This lemon lime coconut vegan cake is gluten free, easy to make, and topped with fluffy whipped coconut cream frosting. A citrus flavored frosted vegan cake that’s perfect for Any season. So simple to make! All you need are a few ingredients to bake this cake in under 45 minutes.

Super EASY gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly vegan cake that's perfect for Any season. So simple to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake. 

PRAISE THE LORD it kinda feels like Spring! And yes, that means we breeze on into the week feeling light and zesty. Right? Light and refreshed as this coconut lemon lime vegan cake… errr or something like that. Mmm k?

But in all seriousness ya’ll, this last week has been cloudy with a chance of meatballs and I’m certain that we all deserve a day a tropical vacation.  Well, I can’t offer a tropical vacation, but I can channel my inner hula girl and serve us up a slice piece of this vegan cake. You know I used to live in Hawaii, yes? That’s a story for another day. Unless you want to search the Cotter Crunch archives, gasp!

But I digress… where was I? Hmmm… tropical warm thoughts and a slice of cake.

vegan lime coconut cake GF

Are you ready to feel light, refreshed, and bake up this goodness? It’s kinda sorta perfect for Easter ( I may be bias).

First, we gotta make the icing. It’s similar whipped frosting to this classic paleo/vegan cake recipe, but with citrus and coconut flavors. If we are lucky and have a little leftover we can put in our coffee.

It really is so simple and all you need it a can COLD coconut cream.  Extra sweetener if you’d like.  Then Whip it, whip good!

See what I did there. Haha!

Super EASY gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly vegan cake that's perfect for Spring/Summer and so simple to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake. Super EASY gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly vegan cake that's perfect for Spring/Summer and so simple to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake.

Next comes this SUPER EASY 3 step approach to making this vegan cake. I’m really into 3 step recipes these days, can’t you tell? We’re all busy, we need simplicity. I get it.

Super EASY gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly vegan cake that's perfect for Spring/Summer and so simple to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake.

Moving on. Cake… the ingredients.

Gluten Free Flour Mix. I used Bob’s Red Mill’s Gluten Free 1:1 Ratio because it ROCKS! Then we just need a little lemon, a little lime, coconut, agave nectar (or maple syrup), melted coconut oil, and baking soda.

The key to making this vegan cake so AMAZING is in fact that Lemon Lime combo.

Super EASY gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly vegan cake that's perfect for Any season. So simple to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake. 

Yep, that’s the whole trick to making it FLUFFY without an egg. An acid-base reaction WONDERS y’all! In luckily, for us, lemon lime is the best naturally acidic ingredient you can use. The science/nutrition geek in me just has way too much fun making it. Really! My mission is to not only create a super simple, healthy, gluten free vegan cake, but also to make it FUN!

I highly recommend adding edible flowers and fresh citrus fruit (FOR FUN) when you decorate. It totally makes you feel like a cake wars champion. Just sayin…

Super EASY gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly vegan cake that's perfect for Spring/Summer and so simple to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake.

vegan lime coconut cake GF

Alright friends, I think I’m one too many tangents past my limit for a Monday. Let’s get to the real focus. THE RECIPE!

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vegan lime coconut cake GF-8

Gluten Free Citrus Coconut Vegan Cake with Coconut Cream Frosting

★★★★★

4.4 from 23 reviews
  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: 9 slices 1x
Print Recipe

Description

A citrus flavored gluten free vegan cake that’s perfect for Any season. So simple to make! All you need are a few ingredients to bake this cake in under 45 minutes.

Scale

Ingredients

For the CAKE:

  • 1 2/3 cup gluten free multipurpose flour mix, preferably a 1:1 flour mix. (I used Bob Redmills 1:1). See notes for other options
  • 1 1/2 tsp baking soda
  • 2 tsp lime juice
  • 1/2 cup shredded coconut (unsweetened)
  • 1/4 tsp salt
  • 1 cup xylitol baking sugar (for less sugar content) or cane sugar works too
  • 1 cup water
  • 1/4 cup agave nectar
  • 1 tsp vanilla
  • 1/2 to 1 tsp lemon extract (depends on how strong you want it)
  • 1/4 cup melted coconut oil

For the frosting:

  • 1 can coconut cream (cream NOT milk)
  • 1/4 cup shredded coconut
  • 1 tsp vanilla
  • optional sweetness powdered sugar (1/4 cup)
  • 1/2 tbsp lime zest

Instructions

  1. SPECIAL NOTE – > Before you bake the cake and if you are making coconut frosting with this, first place 2-3 cans of coconut cream in back of fridge for 24 hrs. You only need one, but I place 3 just in case one doesn’t harden.
  2. preheat oven to 350. Grease a cake pan or 8×8 baking dish.
  3. Mix all your dry ingredients together in a bowl (the baking soda, flour, sugar, salt).
  4. In another bowl, mix your water, agave nectar, coconut oil, lime juice, and extracts.
  5. Combine your wet to your dry ingredients and SLOWLY mix. Fold in your shredded coconut. DO NOT OVERMIX.
  6. Gently Pour this in your greased pan
  7. Bake 350F for 35-45 minutes or until golden brown. Some baking mixes and ovens might take closer to 50+ minutes. Check progress at 35 minutes by inserting toothpick or knife in center until in comes out clean.
  8. Remove and let cool.

FROSTING DIRECTIONS

  1. Make sure your coconut cream can (10oz) is chilled 24 hrs and you have coconut cream not milk.
  2. Once chilled pour the hardened cream mixture into a bowl.
  3. Add your sugar and vanilla beat until fluffy and smooth. Mix in your coconut last.
  4. Keep cool until ready to frost your cake.
  5. Frost your cooled cake and add lime zest on top if desired.

Notes

  • nutrition shown for recipe made with xylitol versus cane sugar.
  • See this recipe for Paleo option.
  • If you don’t have a gluten free flour mix, try using a boxed gluten free cake mix and reduce the sugar in the recipe by half. This has worked well before but not all cake mix is made the same. I would advise to test one first. Reduce cooking time if needed. 35-45 minutes.
  • Category: dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 252
  • Sugar: 7.4g
  • Sodium: 219.5mg
  • Fat: 20g
  • Saturated Fat: 17.6g
  • Carbohydrates: 40.8g
  • Fiber: 2.5g
  • Protein: 2.4g
  • Cholesterol: 0mg

Keywords: vegan cake, coconut cake, spring desserts, gluten free desserts, coconut cream frosting

 

I really have no other words except the fact that you need this in your life. And it will take all of 45 minutes or less to make. Yes, for a gluten free vegan cake.

Not only is this citrus coconut vegan cake light and gluten free, but it also has a lower sugar and nut free (in honor of allergy awareness week). See, that just means you can have your cake and eat it (a slice) too!

Don’t worry, I saved you a piece. I know, I am to please.

Super EASY gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly vegan cake that's perfect for Any season. So simple to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake. 

Super EASY gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly vegan cake that's perfect for Spring/Summer and so simple to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake. Super EASY gluten free lemon lime coconut vegan cake topped with fluffy whipped coconut cream frosting. An allergy friendly vegan cake that's perfect for Spring/Summer and so simple to make! All you need are a few REAL FOOD ingredients and 45 minutes to bake.

Cheers to the weekend!  I’m hoping to remake this for Easter! Will you join me? Tag me in IG stories or leave a comment if you do. I’m kinda a dork like that. #Cottercakes

What’s your favorite springtime or summer cake? Coconut for me, hands down! 

Anyone else have a favorite vegan cake recipe. I always need more. Share.. Pretty please.

Cheers,

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This lemon lime coconut vegan cake is gluten free, easy to make, and topped with fluffy whipped coconut cream frosting. A citrus flavored frosted vegan cake that's perfect for Any season. So simple to make! All you need are a few ingredients to bake this cake in under 45 minutes. #cake #vegan #glutenfree #dessert

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  9. Julia Mueller says

    May 13, 2016 at 8:28 AM

    Nothing says WEEKEND like a hunk of deeelish lemon lime coconut cake. UGH this looks marvelous! I’m so on top of that coconut whip like whoa. Just gorgeous, m’dear!

    Reply

  11. P. Jeanne says

    May 13, 2016 at 9:15 AM

    Omg ! this looks amazing ? can’t go wrong with coconut and lime! The texture looks absolutely perfect too…love Bob’s red mill ? have a a lovely weekend friend~xoxo

    Reply

  12. ACKTIVE LIFE says

    May 13, 2016 at 10:13 AM

    EVERYTHING COCONUT for me too! Come up to Nantucket and bake me a coconut cake…and then we can go on long walks with Little Lucy…One of these days I WILL get you up here! XOXO

    Reply

  17. Heather says

    May 15, 2016 at 1:29 PM

    I am gluten, dairy, egg, nut and grain free as well. Is there a substitute to the gluten free flour that I can use? Coconut flour, cassava, etc? Thanks!!

    Reply

    • Cotter Crunch says

      May 15, 2016 at 3:54 PM

      Have you seen my other cake like this? It’s it might be better to use. I tried cassava and it worked but very dense. So not sure if that’s what you want.

      Reply

  20. Cassie says

    May 22, 2016 at 4:21 PM

    Is there any shame in the fact that I want this cake for breakfast? I don’t think so 😉 this looks absolutely phenomenal with the coconut frosting and fluffy yellow batter!

    Reply

  21. Liz says

    March 26, 2018 at 1:00 PM

    I’d eat shoe leather topped with that coconut cream frosting!! Of course, this cake sounds a heck of a lot better!

    ★★★★★

    Reply

  26. Alene says

    March 26, 2018 at 7:23 PM

    Just one question. Why is the cake brown? There doesn’t seem to be anything in it that would do that, such as yolks, brown sugar, etc. Is it the agave nectar? Just curious.

    Reply

    • Cotter Crunch says

      March 26, 2018 at 7:43 PM

      No prob! It depends on the flour. Each kind reacts to heat differently depending on the GF grain. I’ve made this with gluten free pastry flour too and it’s more brown. I used a bit of cane sugar in this one so it’s more golden. Hope that helps!

      Reply

  32. Jennifer Blake says

    March 27, 2018 at 1:06 PM

    So pretty with the fresh citrus on top! Until recently I was not a coconut fan, but now everytime I see a recipe with coconut in it I just have to try it.

    ★★★★★

    Reply

  43. Olivia says

    June 20, 2018 at 7:44 PM

    Looks so good! I’m planning on making a version with plain flour, do you think that would come out okay?

    Reply

  44. Neha says

    July 29, 2018 at 5:17 AM

    Hi I made it according to the recipe but mine came out extremely bitter and inedible!
    Is it the xylitol?

    Reply

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