Healthier Easy Vegan Coconut Loaf Cake

Welcome back to Summer in Every Slice series– a celebration of sunshine-packed bakes that are as nourishing as they are delicious!

There’s something magical about coconut in the summer. Light, fragrant, and just the right kind of indulgent, it instantly transports us to a bright summer day. This Vegan Wholewheat Coconut Loaf Cake brings that sun kissed vibe home—with everyday ingredients, minimal effort, maximum flavour and no eggs.

This easy one-bowl bake is tender, lightly sweet, and just a hint of floral notes of kewra. It’s made without dairy, refined flour, or eggs—just simple, wholesome ingredients that leave you feeling good inside and out. Whether you’re pairing it with your evening chai or sneaking in a slice for breakfast, it’s the kind of cake you’ll want to keep on repeat.

Let’s take a closer look at what makes this loaf both delicious and nourishing:

Raw Sugar or Jaggery
Unrefined and mineral-rich, these natural sweeteners offer a deeper flavour and a gentler energy release than white sugar. Jaggery also adds a rich caramel undertone that pairs beautifully with coconut.

Coconut Oil
A heart-healthy fat that brings moisture and a subtle tropical note, coconut oil is a great alternative to butter or refined oils in vegan baking.

Coconut Milk
Creamy, naturally sweet, and loaded with healthy fats, coconut milk creates a moist crumb while reinforcing that beachy coconut flavour.

Apple Cider Vinegar or White Vinegar
It might sound unusual, but vinegar is essential here—it reacts with baking soda to help the cake rise and stay light, especially in the absence of eggs.

Kewra Water
Delicately floral and slightly nutty, kewra (from the pandanus flower) adds a dreamy aromatic note. Can’t find kewra? A touch of rose water or pandan extract will do the trick.

Wholewheat Flour
Hearty and full of fibre, wholewheat flour adds a nutty base that keeps this cake satisfying without feeling dense.

Baking Powder & Baking Soda
This classic duo ensures a lovely rise and a soft texture—key for balancing the heavier wholewheat base.

Salt
Just a pinch sharpens all the other flavours. You’ll miss it if it’s not there!

Desiccated Coconut
For texture, flavor, and added nourishment. It gives the loaf a light chew and reinforces that lush coconut character in every bite.

No fancy techniques, no hard-to-find ingredients—just a beautiful, everyday loaf that tastes like summer in the best way. Bake this eggless coconut loaf cake for yourself, share it with friends, or wrap it up as a sweet edible gift.

Want more sunshine in your bakes? This recipe is part of my Summer in Every Slice series—where we’re keeping things wholesome, eggless, and full of seasonal flair:

• 🍋 Eggless Wholewheat Lemon Ricotta/Paneer Cake – tangy, fresh, and perfect with tea
• 🥭 Eggless Wholewheat Mango Crumble Cake – a cozy twist on a mango dessert
• 🍊 Eggless Gluten-free Jowar Orange Almond Cake – light, nutty, and zesty

Vegan Wholewheat Coconut Loaf Cake

Serves: 10 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1.5 cups (200 g) - Wholewheat flour

1.5 tsp - Baking Powder

3/4 tsp - Baking Soda

1/4 - 1/8 tsp - Salt

1/2 cup (25 g) - Desiccated Coconut

1 cup (250 ml/240 g) - Coconut Milk

1/3 cup (80 ml) - Coconut Oil

2/3 cup (120 g)- Raw Sugar/Jaggery

1.5 tsp (7.5 ml) - Apple Cider Vinegar

1-2 tbsp - Kewra Water/Pandan Extract or 1 tsp - Vanilla Extract

1 tbsp - Raw Sugar

1.5 tbsp - Desiccated Coconut

Instructions

1. Take raw sugar or jaggery in a large bowl and add coconut oil. Give it a good mix.

2. Now add 1/2 cup of coconut milk, apple cider vinegar or regular white vinegar and kewra water depending on your preference. Mix it well.

3. Now place a sieve over the bowl and add the wholewheat flour, baking powder, baking soda and salt. Sift these in.

4. Add desiccated coconut and fold it gently. Add 1/2 cup more coconut milk to form an even and smooth batter. This batter is quite thick. Transfer the batter into a greased and parchment lined 8 inch loaf pan or an 8 inch round cake pan. Level the top.

5. Mix 1.5 tbsp of desiccated coconut with 1 tbsp of raw sugar and spread it all over the top. Press it down gently and bake this in a preheated oven at 170 C for around 40-45 minutes until the cake has nicely risen and a skewer inserted in the middle of the cake comes out clean.

6. Slice the cake once it has cooled to room temperature. Store any leftover slices in a covered container in the refrigerator for upto 1 week.

Notes

1. Kewra water is made from a flower of Pandan family. You can use any kind of panda extract in this recipe as panda works really well with coconut too.
2. The intensity/flavour of Kewra water can vary from brand to brand and how old or fresh it is. Use the amount depending on your preference and what you have available.
3. Rose water will also work great in this recipe. Although if you are not so keen on floral flavours, you can use 1 tsp Vanilla Extract or even Lemon extract here.
4. If you are using fine white salt, use only 1/8 tsp.
5. Different flour absorbs different amount of moisture. Start with 3/4 cups of coconut milk in total and gradually add more if and as needed.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.