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  • Rebecca Washuta

Coconut Berry Cake (gluten free & vegan)

Updated: Apr 19, 2020

If you're looking for a the perfect summer dessert, look no further! Topped with shredded coconut and berries, this cake is super simple and refreshing.


  • 2 cups coconut (or almond) milk

  • 2 teaspoons apple cider vinegar

  • 3 1/3 cups gluten free flour (I like bob’s red mill all purpose baking flour)

  • 1 ¾ cups coconut sugar

  • ¼ cup unsweetened shredded coconut + more for sprinkling

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ cup + 1 tablespoon melted coconut oil

  • 2 teaspoons vanilla extract

  • 1 teaspoon lemon juice

  • berries for topping


  • Preheat oven to 350F

  • Grease two round cake pans (I used one 8” and one 9”)

  • In a medium bowl add vinegar to coconut milk, whisk well, and set aside

  • In a large bowl add the flour, sugar, shredded coconut, baking powder, and baking soda and mix well

  • Add coconut oil, vanilla, and lemon to coconut milk/vinegar bowl and whisk to combine

  • Add all wet ingredients to the dry ingredients and mix well

  • Divide batter evenly between cake pans

  • Bake for 20-23 minutes

  • Let cool on rack, top with organic icing free of hydrogenated oils like Simply Mills or Miss Jones, sprinkle with coconut flakes and berries

  • Enjoy!


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