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+ servings
4.16 from 13 votes

Vegan Golden Milk Cake with Coconut Frosting

Author - Gena Hamshaw
Yields: 10 slices


  • 1 2/3 cup all purpose or whole wheat pastry flour
  • 3/4 cup coconut sugar (substitute cane sugar)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon fine salt
  • 1 pinch freshly ground black pepper
  • 1 1/4 cups non-dairy milk of choice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil (such as grapeseed, refined avocado, or canola)

Coconut Frosting & Decoration

  • 2 cans coconut cream, chilled overnight in the fridge
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 2/3 cup toasted coconut flakes, if desired


  • Preheat your oven to 375F and line an 8-inch round, nonstick cake pan with parchment.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder and soda, cinnamon, turmeric, salt, and pepper.
  • In another mixing bowl, combine the non-dairy milk and lemon. Allow it to sit for a minute, then stir in the oil and vanilla. Add this wet mixture to the dry ingredients. Whisk the batter together until only very small clumps remain.
  • Pour the batter into your prepared cake pan. Bake for 40-45 minutes, or until the center has set and the edges are golden. Allow the cake to cool completely before frosting.
  • While the cake bakes, make the frosting. Pour any excess liquid out of the coconut cream cans. Transfer the solid, cooled cream to a stand mixer fitted with a whisk attachment (alternately, you can use a handheld beater for this). Add the vanilla, salt and sugar. Beat for a few minutes on high speed, or until the frosting is light (it'll be more liquidy than regular buttercream, but thicker than a confectioners' sugar glaze made with water).
  • When the cake is cool, cover it with frosting. Garnish with coconut flakes, slice, and serve.