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

5 from 1 vote
Prep: 15 minutes
Cook: 20 minutes
Cooling Time: 20 minutes
Total: 55 minutes
Servings: 16 Servings
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. 


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
  • 1/4 teaspoon salt, mounded
  • 1 tablespoon vinegar
  • 2 teaspoons almond extract

For the frosting:

  • 1/2 cup coconut oil
  • 1/4 cup Unsweetened Almond Breeze Almondmilk Coconutmilk
  • 3 & 1/2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon coconut extract, optional
  • Fresh strawberries, to garnish


  • For the Cake: Preheat oven to 350 degrees F. Grease a 9x13 inch pan with coconut oil.
  • 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.
  • 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).
  • Add the vinegar and almond extract, and combine immediately. Beat again for a couple minutes, scraping down the sides.
  • 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.

For the frosting:

  • Use the same pot from earlier to bring 1/2 cup coconut oil and 1/4 cup almondmilk coconutmilk to a boil.
  • 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.
  • Add the salt. Add the coconut extract, if you want.
  • Pour the warm frosting immediately over the warm cake and spread. Serve warm or room temperature.
  • Garnish with fresh strawberries or raspberries, sliced.
  • 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.


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


Serving: 1slice | Calories: 407kcal | Carbohydrates: 63g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 168mg | Potassium: 19mg | Fiber: 1g | Sugar: 51g | Calcium: 26mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 407
Keyword: Almond, Coconut, Sheet Cake
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Almond Sheet Cake


Spiced Poppyseed Cake with Almond Buttercream Frosting:

Spiced Poppyseed Cake with Almond Buttercream Frosting


Coconut Layer Cake:

Coconut Layer Cake from


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!

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

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  1. 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!

    1. 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!

  2. Omg…warm frosting on warm cake….forget the guests, it’s all MINE! Love this cake, Karen – I seriously can’t wait to try it! XO

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

    1. Hey Sarah! I didn’t melt it first, it melts in the pan with the almondmilk. Hope you love it!

  4. This sounds amazing Karen!! And how cute is your 2 year old with a popsicle? Made me giggle. I love all the favors that this cake has. Yumm!! :-)

  5. Wow this looks good!! I have been trying to come up with different ways to use coconut oil and have been too scared to try it in baking, but this has convinced me otherwise!!

  6. Love the flavor combination here, Karen! I love almond and coconut together! And with strawberries, it sounds even better!

    1. I’m with you Medha! Forget low calorie smoothies I want CAKE with my almondmilk :) :)

  7. Almond + Coconut = Heavenly Bliss! I am so making this! Vegan cakes are perfect for when we’re out of eggs (or running low)!

    1. That’s a good point Julia! This cake would be a perfect last minute-all-I-have-are-pantry-items cake!

  8. 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

  9. 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.

  10. 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…

    1. Hi Alex! I forgot to add flour to the ingredient list! Fail. Thanks for catching that! All fixed now.

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


    1. Hi Leslie! So sorry about that! I fixed it, recipe needs 2 cups. Thanks for letting me know!

    1. 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!

  12. There is no flour listed as an ingredient in thecoconut almo n d sheet cake recipe?

    1. Hey Stephanie! Food blogger fail! Recipe calls for 2 cups, I fixed it. Thanks for catching that! Have a great weekend!

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