This vegan blueberry coconut cake will flood your taste buds with flavor and creaminess! Plus, the recipe is so easy and quick to make, that you’ll want to make it again and again.
Coconut and blueberries are a perfect match, but I guess the cake would be a success with any other berries too. So, feel fee to use anything you have in the fridge.
The cake is moist, full of flavor and with a nice creamy topping. Which makes it perfect for your afternoon tea ?.
Cake and topping ingredients
- flour – I used all-purpose flour
- blueberries – fresh or frozen; if using frozen, no need to thaw them
- coconut – desiccated coconut works best
- coconut oil – use melted coconut oil
- coconut yogurt – to add creaminess to the cake’s texture; use room temperature room yogurt
- vanilla extract – to make the cake more flavorful
- sugar – it’s best to use raw sugar
- salt – to enhance the sweetness of the cake
- baking soda & baking powder – every cake’s essential leaveners
- lemon juice – used to activate the leaveners
- plant based milk – I used almond milk for both cake batter and topping; any plant based milk works fine
- cornstarch – used to thicken the topping
How to make vegan blueberry coconut cake
Blueberry coconut cake
Put all dry ingredients in a large bowl (flour, shredded coconut, sugar, salt, baking soda, and baking powder). Pour lemon juice over the bicarbonate and baking powder to activate them (they’ll start bubbling). Then combine well the dry ingredients.
In another bowl mix all wet ingredients (melted coconut oil, milk, coconut yogurt, and vanilla extract).
Next, slowly pour the wet ingredients over the dry ingredients and combine gently with a spatula. Now you can fold in the blueberries; if they’re thawed, the cake batter will get a dark blue color.
Pour the batter in a baking trey (I used 20 x 25 cm for a 3 cm tall cake) lined with parchment paper. Bake in the preheated oven (180° C) for 30-40 minutes. If you’re using a ceramic dish, the baking time might be longer.
When the cake is done, remove it from the oven and let it cool completely.
In a small bowl, mix well the plant milk with the cornstarch and set aside.
Then blend the blueberries until they turn into a smooth sauce. If necessary, strain the sauce to eliminate the hard pieces.
Next, put the blended blueberries in a saucepan together with the sugar and cook over medium heat. When the sugar is melted, pour in the milk and cornstarch mixture. Continue cooking until the sauce thickens and stir continuously then turn off the heat and allow it to cool.
After both cake and topping are cooled, spread the topping over the cake in an even layer. Then cut the cake into squares and enjoy!
How to store blueberry coconut cake
The cake itself can stay for about a week at room temperature on a covered plate. But the topping will get dry the next day and even moldy later. So, it’s better to keep it in the refrigerator, in an airtight container.
If you like blueberry desserts, you might want to try my fluffy blueberry lemon pancakes recipe ?.
If you like this recipe, rate it and leave a comment below. And if you try this vegan blueberry coconut cake, take a photo and share it on Instagram; don’t forget to tag #choosetasty ?.
Vegan Blueberry Coconut Cake with Creamy Topping
- 3 cups all purpose flour 375 g
- 1 cup desiccated coconut 60 g
- ¾ cup sugar (feel free to add more) 150 g
- ½ tsp salt
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tbsp fresh lemon juice or apple cider vinegar
- 5/8 cups coconut oil (melt it before using) 130 g
- 1 tsp vanilla extract
- ¾ cups almond milk 180 ml
- ¾ cups coconut yogurt 150 g
- 1 cup blueberries 130 g
- ⅔ cup blueberries 85 g
- ⅓ cup sugar 65 g
- 2 tbsp cornstarch
- ¾ cups almond milk 180 ml
Prepare the cake
- Preheat the oven at 180° C;
- In a large bowl, put flour, desiccated coconut, sugar, salt, baking powder and baking soda;
- Pout 1 tbsp of fresh lemon juice over the baking powder and baking soda; after they stopped making bubbles, mix the ingredients with a spatula;
- In another bowl, combine well melted coconut oil, almond milk, coconut yogurt and vanilla extract;
- Pour the wet ingredients gradually over the dry ingredients and gently stir with a spatula until they are well combined;
- Fold in the blueberries;
- Put the batter in a baking trey (20 x 25 cm) lined with parchment paper;
- Bake the cake for approximately 30 minutes at 180° C;
- Remove the cake from the oven and allow it to cool completely;
Prepare the topping
- In a small bowl, mix well the almond milk with cornstarch;
- Blend the blueberries until you get a smooth paste;
- Put the blueberries and sugar into a saucepan and cook over medium-low heat;
- When the sugar is melted, pour in the milk and cornstarch mixture; cook until you get a smooth thick paste;
- Allow the topping to cool, then spread it on top of the cake;
- Cut the cake into squares and enjoy!
- Don’t thaw the blueberries before adding them to the cake. They’ll release liquid that will give the cake batter a dark color.
- Sprinkle some water in the baking trey before lining it with parchment paper; thus, the paper will stick to the trey and you’ll be able to easily spread in the batter.
- Apply the “toothpick test” to check the cake doneness; insert a toothpick in the center of the cake and, if it comes out clean, it means the cake is done.