This Vegan Lemon Lime Coconut Cake is gluten-free, easy to make, and topped with fluffy whipped coconut cream frosting. A citrus flavored vegan cake that’s perfect for any season. All you need are a few ingredients to bake this cake in under 45 minutes.
While I can’t offer you a tropical vacation, I can channel my inner hula girl and serve us up a slice of this vegan cake. You know I used to live in Hawaii, yes? That’s a story for another day.
The key to making this vegan cake so amazing is in fact that lemon lime combo. And the coconut frosting is a similar whipped frosting to this classic paleo/vegan cake recipe, but with citrus and coconut flavors. If you’re lucky you’ll have a little leftover to put in your morning coffee!
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Gluten-free multipurpose flour mix – Preferably a 1:1 flour mix. I used Bob Red Mill 1:1
- Lemon extract and lime juice – The trick to making a fluffy cake without the egg is using an acidic base that reacts with baking soda.
- Baking soda
- Shredded unsweetened coconut
- Coconut oil – Refined coconut oil doesn’t have a coconut flavor like unrefined coconut oil does.
- Sweetener – I used agave nectar and xylitol baking sugar, but you can use cane sugar or coconut sugar as well.
- Vanilla extract – Always use a good, high-quality vanilla and avoid the imitation kind!
- Coconut cream – You’ll need to chill your can of coconut cream (not coconut milk) in the fridge before using.
How to Make Vegan Citrus Coconut Cake
Before you begin, you’ll want to buy at least two cans of coconut cream and store them in the back of the fridge overnight to get the most cream.
For the Frosting
- Make sure the coconut cream can is chilled and you have coconut cream not milk.
- Careful not to shake the can, remove the coconut cream from the back of the fridge. Remove the thickened cream portion from the can, and place it in a large stand mixer or mixing bowl. Add in the sweetener and vanilla.
- Using the highest setting on your stand mixer or hand mixer, whip the ingredients until a thick cream is formed.
- Mix in the shredded coconut last.
- Keep cool until ready to frost the cake.
For The Cake
- Preheat oven to 350°F. Grease a cake pan or 8×8 baking dish.
- Mix all the dry ingredients together in a bowl (the baking soda, flour, sugar, salt).
- In another bowl, mix the water, agave nectar, coconut oil, lime juice, and extracts.
- Combine the wet ingredients to dry ingredients and SLOWLY mix. Fold in the shredded coconut. DO NOT OVER-MIX.
- Gently pour batter into greased pan. Bake 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.
- Remove from oven and let cool completely before frosting.
- Frost the cooled cake and add lime zest on top if desired.
More of Our Favorite
Vegan Dessert Recipes
Vegan Gluten-Free Citrus Coconut Cake with Coconut Cream Frosting
- Total Time: 45 minutes
- Yield: 9 slices 1x
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.
Ingredients
For the Cake:
- 1 ⅔ cup gluten free multipurpose flour mix, preferably a 1:1 flour mix. (I used Bob Red Mill 1:1). See notes for other options
- 1 ½ teaspoons baking soda
- 2 teaspoons lime juice
- ½ cup shredded unsweetened coconut
- ¼ teaspoon salt
- 1 cup xylitol baking sugar (for less sugar content) or cane sugar works too
- 1 cup water
- ¼ cup agave nectar
- 1 teaspoon pure vanilla extract
- ½ – 1 teaspoon lemon extract (depends on how strong you want it)
- ¼ cup melted coconut oil
For the Frosting:
- 1 can coconut cream (cream NOT milk)
- ¼ cup shredded unsweetened coconut
- 1 teaspoon pure vanilla extract
- Optional: sweetness powdered sugar (¼ cup)
- ½ Tablespoon lime zest
Instructions
For the Cake:
- 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.
- Preheat oven to 350°F. Grease a cake pan or 8×8 baking dish.
- Mix all the dry ingredients together in a bowl (the baking soda, flour, sugar, salt).
- In another bowl, mix the water, agave nectar, coconut oil, lime juice, and extracts.
- Combine the wet ingredients to dry ingredients and SLOWLY mix. Fold in the shredded coconut. DO NOT OVER-MIX.
- Gently pour batter into greased pan. Bake 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.
- Remove from oven and let cool completely before frosting.
For the Frosting:
- Make sure the coconut cream can (10oz) is chilled 24 hrs and you have coconut cream not milk.
- Once chilled, spoon out the hardened cream mixture into a bowl.
- Add the sugar and vanilla; beat until fluffy and smooth. Mix in the shredded coconut last.
- Keep cool until ready to frost the cake.
- Frost the 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.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 252
- Sugar: 7.4 g
- Sodium: 219.5 mg
- Fat: 20 g
- Saturated Fat: 17.6 g
- Carbohydrates: 40.8 g
- Fiber: 2.5 g
- Protein: 2.4 g
- Cholesterol: 0 mg
This cake really has those spring vibes. I want to try the cake. Can you provide the measurement of the ingredients in gms?
Hi Richa! I can remeasure for you later this week, just in case. But with calculations, the all purpose GF flour is around 240grams and the sugar around 200grams. That’s if you xylitol, not cane sugar. Does that make sense?
Hello! Would coconut sugar or honey work for the sugar substitute?
Sure! I think coconut sugar would be ok. Maybe grind it up so it’s a bit more fine, like regular sugar. Not as heavy/packed. Does that make sense?
I would love to make this for my upcoming birthday but I’m trying not to eat refined sugar and also make the cake friendly for a 1yo. Any thoughts on subbing honey, monk fruit extract or stevia? Coconut sugar is another option, but I’d still like to not use much if any. Really hope to try this cake!
For the cake or icing or both? Coconut sugar definitely works. I think Monk fruit would as well. it might be a little sweeter though.
Hi I made it according to the recipe but mine came out extremely bitter and inedible!
Is it the xylitol?
Oh no! That’s strange. Which xylitol brand did you use? Did you use lemon or apple cider vinegar?
Looks so good! I’m planning on making a version with plain flour, do you think that would come out okay?
Should be! Just use a multipurpose flour. KEep me posted!
Thanks, i need to try doing this on my own
It look delicious dear and I ‘m quite sure it tastes even better. Great idea! p.s Better avoid tequila 🙂
Would you transfer the Birds Nest Cake? into a dairy free recipe?
I think so! can you email me your recipe and I can help adjust it?
SO gorgeous!
You had me at coconut cream frosting!
SO dang gorgeous!
Gorgeous! I’ll take two slices!
We have yet to have Spring arrive here. I’m dying! It better hurry up. Because until then, I’m gonna just keep stuffing my face with coconut-citrus goodness! This cake sounds so fav!
I will take one slice of cake please AND a picture of Lindsay in her hulu skirt.
I’ll go get my coconut bra ready to match my skirt
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.
Coconut and citrus make for the perfect spring dessert!
Totally agree Erin!
This looks like spring on a plate!
it so is! 😉
At this time of year, I am all about the coconut cake, so this recipe is right in time!!
Mega yummmm time!!!
Gorgeous! Almost too pretty to eat.
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.
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!
I wanna eat this cake all day long!
How absolutely gorgeous is this! And gluten-free too!
Light and fluffy FTW! The chemistry of baking is fascinating! I love how you love it too! This cake is gorgeous and perfect for Spring! Delicious work my dear! xo
Thank you friend! <3 Love the science of baking, hehe.
This cake is absolutely delightful!
Thanks Jenn!
I’d eat shoe leather topped with that coconut cream frosting!! Of course, this cake sounds a heck of a lot better!
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!
Put the lime in the coconut and mix it all up!! ….like a party in my mouth! YUMMMMM
Oh man this looks so good. I ate such crap this weekend though I think I need to go eat a sweet potato now.
haha i feel ya. Save this for another day. or party!
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!!
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.
This cake sounds absolutely perfect for summer parties! I can’t wait to try it out. The flavors sound so fresh, I know it will be a crowd pleaser.
let me know if you do!
This looks so fluffy and delicious! I kind of want to eat a whole bowl of that frosting on its own ;P
I almost did! it’s dangerous. LOL!
I’ve always been intimidated by making an actual cake, but this looks too good not to make! Pinned 🙂
Girl! It’s like so easy and addicting
I loooooove coconut cream icing! I’ve only done it once, and it’s been WAY too long. I’m dumping kaluha right into my next batch though. Because Friday. (As if I needed an excuse.)
I literally added the kaluha for you!!
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
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
Bobs makes our life easy! Haha
“Let them eat cake” WOW this cake looks amazing. Perfect for the summer holidays! xo Lauren
Yes! Except it would melt here fast in summer haha
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!
Me too! WEEKEND WHIP time. haha
I’m all about icing made from coconut cream and, well honestly, I’m just all about CAKE to celebrate Friday and the weekend. TGIF, friend!
Will you bring your GORGEOUS blood orange cake over and we can have a cake party?
Yes yes yes! It’s like you know me or something, lol 🙂 Coconut whipped cream is my life right now, also in my coffee as we speak 🙂
Bring your cupcakes over and let’s party!
OMG so good in that coffee!
Oooo im totally going to make this for Memorial Day! Love the simplicity of the recipe, thank you so much for sharing!! 🙂
wonderful! The coconut icing can get soft at warmer temps, so wait to serve that last if you can. Keep me posted!
this combo of lemon-lime is so perf for summer ! And the fact that posted this today and my bday is on monday could not be more perfect timing! Come make this for me 🙂
On my way! We will celebrate BIG!
oh lindsay you’ve done it again, just like always!!
Ahh thanks friend
Have fun in CA! This cake I’m pinning for a special occasion because info make it, I will devour it all!
i shared with my family. THANK GOD!
I’m a cake lover, and this is calling my name! I could face-plant in that frosting!!!
come for coffee?
I feel like you should call this a margarita cake. NOMS.
should i add some tequila?