Vegan Coconut Cake: 

Prep Time: 20 minutes

Cook Time: 30 minutes



230g dairy free margarine, at room temperature

200g brown sugar

1 can Biona Coconut Milk

2 tablespoons Biona Apple Cider Vinegar

1 teaspoon pure vanilla extract

400g self-raising semi-wholegrain flour

2 teaspoons baking powder

1 teaspoon bicarbonate soda Prep Time: 20 minutes

Cook Time: 30 minutes


2 Bananas 

Juice of one lemon 

100g Biona Organic Rice Syrup 

150g Biona Organic Coconut Bliss

50ml water

50g desiccated coconut 


·         Preheat your oven to 180 degrees. Grease two 9-inch cake pans.

·         Using an electric mixer, cream together the margarine, sugar, coconut milk, vinegar and vanilla. Cream well for 6 to 8 minutes.

·         In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture.

·         Divide batter equally among prepared pans.

·         Bake for 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.

·         Cool completely.

·         To prepare the icing, mix all ingredients into a food processor until smooth.

·         Fill and spread cake layers with frosting and garnish with coconut flakes.



Windmill products used in this recipe