Everyday Dairy-Free Living

Gluten-free Naked Cake with CocoWhip

June 15, 2016
By: of Thrive
Prep 20 min
Cook 30 min
Yield Serves 8-12

This deliciously different cake is moist and light with a delicate coconut flavor throughout.


This deliciously different cake is moist and light with a delicate coconut flavor throughout.

For the Cake:

  1. Preheat oven to 350 degrees. Prepare (3) 8-inch cake rounds with vegan butter and line with parchment paper.
  2. Add the vegan butter, sugar, Culinary Coconutmilk, vinegar, and vanilla to a mixer then cream the mixture well.
  3. In a mixing bowl, add the flour, baking powder and baking soda. Add the flour mixture with the creamed mixture and stir until just combined.
  4. Pour the batter into the cake rounds and allow air bubbles to rise and release.
  5. Bake for 25 to 30 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool completely before inverting the pans to release them. Level each cake with a cake wire.

This deliciously dairy-free cake is moist and light with a delicate coconut flavor throughout.

For the Frosting:

  1. Leaving the outside edges bare, one at a time, spread leveled cake tops with CocoWhip and carefully stack, supporting the middle. Leave the sides bare or thinly spread CocoWhip on top and around the sides.
  2. Garnish with berries or coconut flakes as desired.

This deliciously different cake is moist and light with a delicate coconut flavor throughout.

Love our Recipes?

Honestly, we won't harass you, and if at any time you don't want to hear from us, so be it, no restraining order necessary. But if you do want us to keep you in the know just fill in the fields below - to sign up for our E-newsletter. You’ll hear about exclusive offers, the latest goings on here at SO Delicious, new dairy free product introductions, sampling events and our community initiatives.

Reviews & Comments

 Leave a Reply to Allison Cancel reply 

Your email address will not be published.

  1. This looks amazing! My mom’s 80th birthday is next week and I would LOVE to make this for her. Coconut cake is her favorite! Question: My husband and I are vegan, my mom is not, but none of us are gluten-free. Would it work just as well with regular flour? Would any of the other ingredients need to be adjusted if using regular flour? And what flour would you suggest…pastry flour perhaps? Or just organic all-purpose flour? Please advise. Can’t wait to make this beautiful cake!

    1. We’re so sorry that you’re having trouble finding our Original CocoWhip. Our Original flavor has been quite popular. To meet the demand, we’re ramping up production. We expect CocoWhip to be increasingly available within the month.

  2. This cake came together easily and baked beautifully. I used regular flour as I do not have any issues with wheat. I made the cake for my mom’s 80th birthday party and she loved it! My only critique of the recipe is that the CocoWhip, while delicious, was very challenging to work with as a frosting for this cake. The cake layers are heavy and CocoWhip is light & fluffy and melts easily and even though I cooled the cakes completely before frosting the CocoWhip between the layers disappeared almost entirely and I had to put a long wooden skewer down the center of the cake to keep the layers from sliding. Once I got the whip and coconut flakes on the top and sides, I put the whole cake into the freezer for about an hour to set up and then put it in the refrigerator and kept it there until it was time to serve. I did a bit of repair work and with the coconut flakes on top and around the sides it turned out very pretty, but making it work was challenging. That said, the cake was DELICIOUS!! The texture and taste is very much like red velvet cake – very floury & buttery – so I might use a vegan cream cheese frosting instead of the CocoWhip next time, and I think I might also wrap & freeze the cake layers before frosting. So even though I had to do some fancy footwork to make it work, it was well worth it and I will definitely make it again with a few tweaks.

    1. This is great feedback, Allison. Thank you! If you’d like to try using CocoWhip again, we suggest popping each “frosted” layer into the freezer for about 20 minutes before assembly. That should help! Otherwise, you may like to try our Vegan “Cream Cheese” frosting next time:

  3. That’s a great idea…thanks! Seriously, this was one of the most delish vegan cake recipes I have found. And thank you also for the cream cheese frosting recipe. I saw it on your blueberry cake recipe and have it bookmarked. That’s next on my list to make. 😉

  4. I am looking to make a similar cake and was wondering if I need to follow the package instructions in therms of thawing the whipped cream in the fridge or use as is. Thanks!

    1. Hi Cristina! CocoWhip is easiest to spread when allowed to rest outside the freezer for about 15 minutes first. A tip about this recipe – re-freeze each layer after “frosting” and before stacking to avoid yummy CocoWhip pushing out the sides.

The Latest Post

Most Recent Recipe

The Most Popular