May Recipe: Whole Food Plant-Based Coconut Cream Cake (Think Italian Cream Cake)
This is Beth and this is my story: Coconut Cream Cake With Frosting
Are you craving a luscious, creamy, and decadent cake that you can enjoy guilt-free? Look no further than this Whole Food Plant-Based Coconut Cream Cake! Inspired by my husband’s love for Italian Cream Cake, but transformed into a healthier version, this cake is free from refined sugar, processed ingredients, and unhealthy fats. It proves you don’t have to give up your favorite treats when you embrace a plant-based lifestyle.
Why I Created This Recipe ✨
My husband and I made a life-changing decision to eliminate sugar and processed foods from our diet because of some health issues, so we embraced a whole-food, plant-based lifestyle. However, our love for Italian Cream Cake didn’t disappear. I knew I had to create a version that would align with our new eating habits and taste just as delicious. That’s how this Coconut Cream Cake was born.
What Makes This Cake Special? 🍰
This isn’t just another healthy cake recipe. This Whole Food Plant-Based Coconut Cream Cake is:
- Naturally Sweetened: No refined sugar – just the natural sweetness of whole plant ingredients.
- Oil-Free and Dairy-Free: Perfect for those avoiding animal products and processed oils.
- Light and Moist: The texture is so soft and creamy, you won’t miss the traditional version.
Here is my version of a Coconut Cream Cake With Frosting - WFPB 🌟
Yield: 14 servings Pan Size: Three 9-inch round cake pans (I use a 9x13 cake dish)
Healthy Coconut Cream Cake WFPB
🍰 Cake Ingredients:
- 1 cup unsweetened soy milk (or other plant milk)
- 1 tablespoon apple cider vinegar (to create “buttermilk”)
- 1 cup unsweetened applesauce (replaces butter/shortening)
- 1 ½ cups date sugar or coconut sugar
- ½ cup mashed banana (or ¼ cup more applesauce)
- 1 tablespoon ground flaxseed + 3 tablespoons water (egg replacer)
- 1 tablespoon vanilla extract
- 1 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups whole wheat pastry flour (or whole wheat flour)
🧁 Frosting Ingredients:
- 1 cup raw cashews (soaked 4 hours or in hot water for 15 mins, then drained)
- ¼ cup unsweetened plant milk (more as needed for consistency)
- 2–3 tablespoons pure maple syrup (or date syrup, adjust to taste)
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
👩🍳 Directions:
1. Prep the Cake Pans
Preheat oven to 350°F (175°C). Line three 9-inch round pans with parchment paper and lightly dust with flour (or skip oil completely by using silicone pans).
2. Make Vegan “Buttermilk and Flax Eggs”
Combine soy milk and apple cider vinegar. Let it sit 5–10 minutes to curdle. Combine Flaxseed and water for an egg substitute.
3. Mix Wet Ingredients
In a large bowl, mix applesauce, banana, vanilla, sugar, flax egg, and the “buttermilk.”
4. Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, baking soda, and shredded coconut.
5. Combine Wet & Dry
Gradually add dry ingredients to wet, mixing until just combined.
6. Bake
Divide batter among the pans or put in the 9×13 cake dish. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool 5 minutes, then transfer to a wire rack to cool completely.
🍥 Make the Frosting:
- Blend cashews, plant milk, vanilla, and maple syrup in a high-speed blender until creamy and smooth. Add more plant milk as needed.
- Fold in shredded coconut and walnuts or pecans.
- Chill frosting in the fridge for 10–15 minutes to firm it up before spreading.
🍰 Assemble the Cake
- Once cakes are completely cool, spread frosting between layers and over the top and sides
- I make mine in a 9×13 cake pan
- Garnish with extra coconut and walnuts/pecans if desired
- Cut to the desired serving size. Freezes well
- Don’t ask about calorie count
Why You’ll Love This Cake 🫶
This Whole Food Plant-Based Coconut Cream Cake is perfect for birthdays, special occasions, or whenever you want a sweet treat without compromising your health. It’s rich, moist, and full of coconut flavor.
Ready to Try It?
Give this Whole Food Plant-Based Coconut Cream Cake a try, and you’ll see how delicious healthy eating can be. If you love it, please leave a comment below and share it with your friends. Enjoy a slice of pure, plant-based goodness!
Jasper Pickens County GA
May 2025
