Moist and creamy vegan coconut cake with a coconutty sweet potato frosting which reminds of Raffaello! The recipe is dairy-free, egg-free, gluten-free, oil-free, refined sugar-free, nut-free, and furthermore easy to make. This vegan dessert is the perfect cake for all coconut lovers out there and also a great birthday cake.

Dry Ingredients:

  • 2 cups (180 g) instant oats (gluten-free if needed) ground into flour
  • 3/4 cup (120 g) white rice flour
  • 1 1/2 cups (130 g) shredded unsweetened coconut ground into flour
  • 1 cup (150 g) coconut sugar (or use 150 g white sugar)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients:

  • 2/3 cup (160 g) apple sauce or 160 g peeled zucchini
  • 1 1/3 cup (320 ml) coconut milk canned
  • 4 tbsp (80 g) maple syrup or agave syrup
  • 1 tbsp white vinegar or apple cider vinegar


  • 340 g (1 medium or 2 small) Japanese sweet potato (*see recipe notes)
  • 2/3 cup (160 g) coconut butter (*see recipe notes)
  • 1/3 cup (105 g) maple syrup or agave syrup
  • 1/2 cup (120 ml) coconut milk canned
  • 4 tbsp (40 ml) coconut rum or use more coconut milk (*see recipe notes)


  1. Peel the Japanese sweet potato and chop into 1-inch cubes. Boil in water until fork tender. For this recipe, you will need 340 grams of cooked sweet potato (about 1 medium Japanese sweet potato or two small ones).
  2. Meanwhile, process the oats and shredded unsweetened coconut in an electric spice/coffee grinder or blender. Then add all dry ingredients into a bowl.
  3. Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius). Grease two 8-inch (20 cm) or 7-inch (18 cm) cake pans (or springforms) and line the bottoms with parchment paper.
  4. For full instructions :

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