Dreamy Coconut Vanilla Cake

My Dreamy Coconut Vanilla Cake – Single-Serve, Gluten-Free & Vegan

Because everyone deserves their own little slice of paradise.

There’s something so comforting about coconut. Maybe it’s the way it instantly makes me feel like I’m on a beach in the tropics, or maybe it’s the way its gentle flavor pairs so beautifully with vanilla. Whatever it is, I’ve fallen in love with this tiny coconut vanilla cake—and I’m not being dramatic when I say it tastes like a hug from summer itself.

Coconut Vanilla Cake

I first created this recipe on a rainy afternoon when I needed something sweet and soul-soothing, but didn’t want to bake a whole cake. Something I could make just for myself without dirtying the whole kitchen, something warm, fluffy, and packed with nourishing ingredients. The result? A single-serve cake that’s light, fragrant, and so delicious it reminds me of a Raffaello truffle—but with a healthier twist.

And the best part? It’s gluten-free, vegan, and made with ingredients you probably already have in your pantry.

Ingredients You’ll Need

You’ll be surprised how simple this recipe is. No fancy techniques, no weird substitutes—just clean, wholesome components that come together in one cozy little ramekin of joy.

For the Cake:

  • 3 tbsp coconut flour
    (It gives a beautiful dense but moist texture and is naturally gluten-free.)
  • 5 tbsp vanilla protein powder
    (Use a plant-based one if you want to keep it vegan!)
  • 2 tbsp shredded coconut flakes
    (Unsweetened is best—it adds texture and natural sweetness.)
  • 1 tsp baking powder
  • 3 tsp coconut oil, melted
    (Because everything is better with coconut oil.)
  • 2 tbsp apple pulp or unsweetened applesauce
    (It adds moisture without the need for eggs.)
  • 5 tbsp vegan Greek-style yogurt
    (Thick, creamy, and perfect for binding.)

For the Cream Topping:

  • 2 tbsp plant-based yogurt
  • ½ tsp vanilla extract
  • 1 tsp coconut flakes (or more to taste)
Dreamy Coconut Vanilla Cake

Let’s Bake – Step-by-Step Guide

This cake is my go-to when I want something that looks and feels indulgent but is secretly good for you. Here’s how I make it:

1. Preheat Your Oven

Set it to 180°C (around 350°F), using top and bottom heat. This will ensure your cake bakes evenly without drying out.

2. Mix the Batter

In a medium bowl, combine your coconut flour, vanilla protein powder, coconut flakes, and baking powder. Give everything a gentle mix with a fork.

Then, add in the melted coconut oil, apple pulp, and Greek-style vegan yogurt. Stir until you get a thick, creamy batter. It shouldn’t be runny—it should resemble thick muffin batter. If it feels too dry, add 1 tbsp of plant milk or more yogurt until it feels right.

💡 Kitchen Tip: Coconut flour is super absorbent, so a little liquid goes a long way.

3. Bake It

Scoop the mixture into a small oven-safe ramekin or mini cake dish. Smooth out the top with a spoon or spatula.

Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden, and the edges just starting to pull away from the sides.

Once baked, allow it to cool in the dish for about 10 minutes before gently turning it out onto a plate.

4. Decorate with Cream

While the cake is cooling, mix your yogurt, vanilla extract, and coconut flakes to make the cream. You can spread it on top like frosting or serve it as a dipping side if you want to keep things mess-free.

Optional: top with a few extra coconut flakes or a sprinkle of cinnamon for that chef’s kiss finish.

Why I Love This Cake (and Why You Will Too)

This recipe holds a special place in my heart because it's truly uncomplicated and kind to your body. It proves you don’t need refined sugar, gluten, or dairy to create something truly delicious and satisfying.

It’s:

  • Single-serve, so there’s no overindulging.
  • High in protein, thanks to the protein powder and yogurt.
  • Gut-friendly, because there’s no gluten or lactose to worry about.
  • Vegan, so you can enjoy it without any animal products.
  • And most importantly—SO TASTY.

Honestly, I could go on about the texture alone. It’s moist without being soggy, fluffy without being dry, and has that perfect balance of vanilla warmth and coconut brightness.

How to Serve

While this cake is satisfying on its own, I sometimes serve it with:

  1. A hot cup of chai tea or matcha latte on cozy evenings.
  2. Fresh berries for a more summery twist.
  3. A drizzle of melted dark chocolate when I’m craving something decadent.
  4. A scoop of coconut milk ice cream (not gonna lie, this takes it to another level)

You could even slice it in half and spread more cream or fruit jam in between for a mini cake sandwich situation!

Dreamy Coconut Vanilla Cake

Storing & Reheating

This cake is best enjoyed fresh, but if you want to prep it in advance, it stores well in the fridge for up to 2 days. Reheat gently in the microwave for 10–15 seconds to bring back that warm, soft texture.

Final Thoughts

I’m not a professional baker—I’m just a girl who loves desserts that taste amazing and make me feel good. This coconut vanilla cake has been my little joy lately. It comes together so easily, feels fancy without the fuss, and reminds me to slow down and enjoy something made with care.

So if you’ve got 20 minutes and a craving for something sweet, cozy, and wholesome, give this cake a try. Trust me—you’ll be hooked after the first bite.

Coconut Vanilla Cake
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