Vegan Coconut Pecan Cake Recipe

Name: Vegan Coconut Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup of semoline flour; 1/2 cup all-purpose flour; 3/4 cup turbinado sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup canola oil; 1/4 cup applesauce; 3/4 teaspoon vanilla; 1/2 teaspoon orange blossom water; 3/4 cup of organic soymilk; 1/4 cup sweetened flaked coconut; 1/2 cup almonds

Servings: persons

3/4 cup of semoline flour
1/2 cup all-purpose flour
3/4 cup turbinado sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1/4 cup applesauce
3/4 teaspoon vanilla
1/2 teaspoon orange blossom water
3/4 cup of organic soymilk
1/4 cup sweetened flaked coconut
1/2 cup almonds

1
Preheat oven to 350 and spray a pie pan with Pam.
2
Mix all dry ingredients thoroughly.
3
Make a well in the center and add the oil, applesauce, milk, extracts, and coconut.
4
Mix gently till mixture is smooth.
5
Pour batter into pie or cake pan, and thump it against the counter to remove air.
6
Bake for 30 minutes.
7
Enjoy!
8
* You may top with chocolate if desired*.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup of semoline flour, 1/2 cup all-purpose flour, 3/4 cup turbinado sugar, 1 teaspoon baking powder, and more.

Yes, Vegan Coconut Pecan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Coconut Pecan Cake

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