Coconut Almond Sheet Cake

This moist sheet cake is full of almond and coconut flavor! Seriously, best combo ever. It’s easy, and quick–you add the frosting when the cake is still warm, so it’s a great last minute dessert! Don’t let the fact that it’s vegan deter you: this cake holds it’s own against its butterfull fellows. 

Coconut Almond Sheet Cake from The Food Charlatan

The other day my friend Kate was watching Truman, my 2-year old. I get a text: “Has Truman ever had a popsicle?”

“Uhh I don’t think so.”

“I gave him one and he’s holding the popsicle in his hands and sucking on the wooden stick.”Coconut Almond Sheet Cake from The Food Charlatan

He did the same thing with rock candy a couple days later. Holding the purple sticky part in his hand, and happily licking the little wooden ball on the other end.

I’m really glad that survival of the fittest doesn’t apply to us much these days. At least in the foraging-for-food way. I think Truman would be a goner.

Coconut Almond Sheet Cake from The Food Charlatan

Have you guys tried almond milk? You probably couldn’t find it in stores 20 years ago but now it’s everywhere. I remember when Blue Diamond first came out with it when I was a kid, my family and I were so excited. We stood around our kitchen counter, huddled around the box, each of us with a cup for sampling. We thought it was so cool. Especially since we were pretty much drinking almonds straight from my grandpa’s orchards.

Coconut Almond Sheet Cake from The Food Charlatan

Well guess what. Almond milk is still WAY cool. And now Blue Diamond has gone where no man has gone before: they’ve come out with a blend of almond milk and COCONUT milk. I know, WHAT. This stuff is legit.

I decided to match those flavors up in a Coconut-Almond Sheet Cake. (A spin off of my normal Almond Sheet Cake, which I also adore.) It calls for everyday ingredients (nothing weird–promise) and yet it’s VEGAN. That’s right my friends, no butter, no milk. So now you have an awesome recipe up your sleeve for when you have dairy-free dinner guests. Or just regular-type dinner guests. Because everyone will love this cake.

Coconut Almond Sheet Cake from The Food Charlatan

Coconut Almond Sheet Cake from The Food Charlatan

Can you guess the secret ingredient in the frosting? It’s coconut oil! Oh my goodness, this frosting guys. I never thought I would cheat on butter like this. But here I go.

Do you guys give up? Or are you thirsty for more?
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Coconut Almond Sheet Cake

Yield: Serves 16

Recipe by The Food Charlatan

Ingredients

    For the cake:
  • 3/4 cup coconut oil
  • 1 cup Unsweetened Almond Breeze Almondmilk Coconutmilk
  • 2 cups flour, spooned and leveled
  • 2 cups sugar
  • 1 teaspoon baking soda
  • mounded 1/4 teaspoon salt
  • 1 tablespoon vinegar
  • 2 teaspoons almond extract
  • For the frosting:
  • 1/2 cup coconut oil
  • 1/4 cup Unsweetened Almond Breeze Almondmilk Coconutmilk
  • 3 and 1/2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon coconut extract, optional
  • Fresh strawberries, to garnish

Instructions

  1. For the Cake: Preheat oven to 350 degrees F. Grease a 9x13 inch pan with coconut oil.
  2. In a small pot, add the coconut oil and Almondmilk Coconutmilk. Set over high heat to bring to a boil, making sure to stir every now and then.
  3. Meanwhile, add the dry ingredients to a mixing bowl: flour, sugar, baking soda, and salt. Combine. When the oil-almondmilk mixture barely starts to boil, take it off the heat and pout it into the dry ingredients. Turn the mixer on and beat for at least one minute. (Don't bother washing that pot. You're going to use it again for the frosting).
  4. Add the vinegar and almond extract, and combine immediately. Beat again for a couple minutes, scraping down the sides.
  5. Pour the batter into the prepared pan and bake at 350 for 20-22 minutes, or until center is set and a toothpick comes out clean. Let the cake cool for 20-30 minutes before you start making the frosting.
  6. For the frosting:
  7. Use the same pot from earlier to bring 1/2 cup coconut oil and 1/4 cup almondmilk coconutmilk to a boil.
  8. While you wait, measure out 3 1/2 cups of powdered sugar into your mixing bowl. When the oil-milk mixture barely boils, pour it over the sugar and beat well.
  9. Add the salt. Add the coconut extract, if you want.
  10. Pour the warm frosting immediately over the warm cake and spread. Serve warm or room temperature.
  11. Garnish with fresh strawberries or raspberries, sliced.
  12. Keep this cake in the fridge, but let sit for a half hour on the counter before serving. It's best eaten at room temperature. If you think you will have leftover cake, don't add strawberries to the part you think you won't eat. Save them in another container, the cake will last longer.
http://thefoodcharlatan.com/2015/05/01/coconut-almond-sheet-cake/

Here is the original Almond Sheet Cake. It’s amazing!!

Almond Sheet Cake

 

Spiced Poppyseed Cake with Almond Buttercream Frosting:

Spiced Poppyseed Cake with Almond Buttercream Frosting

 

Coconut Layer Cake:

Coconut Layer Cake from TheFoodCharlatan.com

 

Other cakes you would never know were vegan!

One-Bowl Vegan Chocolate Cake from Minimalist Baker
Soft and Fluffy Strawberry Banana Cake from Averie Cooks
Vegan Gluten Free Carrot Cake from Gimme Some Oven

This post is sponsored by Almond Breeze Almondmilk. All opinions are my own, duh! Thanks for supporting the brands I love that help keep The Food Charlatan chugging along!

Comments

comments

   

Comments

    • says

      Yes Joyce, it totally was! I think I was up a little too late last night posting!! Thanks for your comment letting me know, I appreciate it. It’s fixed now. Enjoy the cake!

  1. Leslie Zagrobelny says

    I would love to try this cake but you didn’t tell us how much flour to use.

    Leslie

  2. Alex says

    Okay, so I found your original link to almond sheet cake…do we just add the “cake” ingredients above to that recipe, swapping out things like the butter and sour cream? This could be more clear or convenient if the recipe for the vegan version of the cake was posted in it’s entirety on this page…

  3. Ronda Kornfeld says

    I think you may have left off the dry ingredients in the recipe because you say to combine them but not how much they are.

  4. says

    Your son sounds hilarious! And I bet he would totally survive natural selection – I bet there are nutritional properties in wood that the rest of just don’t know about yet…

    PS – this cake looks AWESOME. Love love love coconut and almond milk :D

  5. Sarah says

    This looks very good! Can you please tell me if the coconut oil is melted before or after the measurement? Thank you!

  6. Joanna says

    So when you list almond milk you mean almond milk? You list coconut milk right after that with no quantity. I have never seen almond milk coconut milk…please clarify. Thanks!

    • says

      Hi Joanna! The product that I’m promoting with Blue Diamond in this post is called “Unsweetened Almond Breeze Almondmilk Coconutmilk.” It’s a combination of almond milk and coconut milk, and it’s so good. It’s a little richer than regular almondmilk, which makes it perfect for this cake. You can find it in most grocery stores, just ask! If you can’t find it, normal almond milk would work fine I’m sure. Enjoy!

  7. says

    Oh Truman…I think he’s going to invent something crazy when he’s grown!

    This coconut almond cake sounds like it’s full of flavor and so moist! I wish I could share a slice (especially with all those strawberries!)
    Sara recently posted…Chamomile Honeycomb Ice CreamMy Profile

  8. says

    This recipe sounds scrumptious but I would like to replace the regular flour with coconut flour. Doing the Paleo Diet & trying different flours, etc I visited a site that said to use the same amount of coconut flour as called for in the recipe but to add an extra egg for each 1 0Z of coconut flour. This recipe has no eggs so what would you suggest I use to give the extra moisture using coconut flour requires? Sure need help because I really do want to try this recipe!! Thanks bunches!

    • says

      Hey Bobbye! I’ve never experimented with coconut flour or gluten-free baking, so I don’t think I’m the person to ask! I’m guessing that coconut flour would not work well in this recipe though. I would recommend visiting Amy’s Healthy Baking (you will certainly be able to find a cake that fits your requirements there!) or Snixy Kitchen, my favorite gluten free blog, will also have some amazing options. Good luck!

  9. Isadora says

    I just love this coconut wave on this blog! I’m here in cold Germany missing the sun and natural Coconut water (not bottled please), sitting on the beach in front of my granny’s house in Brazil, Oh god how I miss summer! Aside that, I’m really skeptical about vegan cakes. All the ones I’ve tried were NOT good at all. But this one made me think about it again…
    I know this feelling about cheating on butter. Once i’ve used coconut oil in a Chocolate Cake recipe and my godness, the gentle trace of coconut taste was so good. I just don’t use it more often because it’s pricy as hell here, and I’m a exchange student after all haha
    But yeah. I’m buying it next week and it will be a glorious week, filled with coconut recipes. The bananacadamia pancakes, the syrup, this beautiful cake…
    Once again, love your blog!

    • says

      Ooh I want to try coconut in a chocolate cake! That sounds awesome. Also, thank you for saying bananacadamia. You and me Isadora, we’re gonna take this world by storm with our slang terms. :) Thanks so much for stopping by, I love reading comments like yours!

    • says

      Hey Shea! This is a delicate cake. I don’t know if it would work to stack them. But you are welcome to try! It would definitely effect the baking time. Let me know how it goes!

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