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Vegan coconut & passion cake

Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine Baking


  • 1 1/2 cup caster sugar
  • 1/2 cup light olive oil
  • 1 cup non dairy milk
  • 1 tsp white vinegar
  • 1 cup oat flour
  • 1 1/2 cup GF self raising flour
  • 1 tsp baking powder
  • 1 passion fruit
  • 1/2 cup desiccated coconut


  • 3 passion fruits
  • 3/4 cup vegan stick butter
  • 2 1/2 cup icing sugar


  • Preheat your oven to 180c and line two loose bottom cake tins (15cm) with baking paper.
  • Mix together the milk and vinegar and set aside to allow to thicken.
  • Combine all of the dry ingredients into a mixing bowl and roughly mix. Add the olive oil and thickened milk mixture, then fold together to create a smooth batter. Finally, stir in your passionfruit.
  • Divide this between your cake tins and pop into the oven for around 30-35 minutes, or until cooked through. Allow to cool completely on a wire wrack.
  • To prepare your frosting, beat the butter until light and fluffy, then gradually beat in the icing sugar.
  • Spread a generous helping of buttercream over one of the cakes and add a layer of passionfruit (one passionfruit) and sandwich the second layer on top.
  • Garnish with the remaining frosting, passionfruit and fresh berries of your choice.
Keyword coconut cake, gluten free cake, passionfruit, Vegan, vegan cake, vegan food