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Strawberry Coconut "Wacky" Cake

Sometimes known as a "depression cake", don't let the egg-free and dairy-free nature of this dessert scare you away. It is abundantly sweet and pleasantly light - perfect for a birthday or garden party.
Prep Time 15 mins
Cook Time 45 mins
Cooling time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 12 slices


  • Springform pan



  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/2 cup coconut oil liquified
  • 1 can unsweetened coconut milk
  • 1 tablespoon white vinegar
  • 1 cup diced strawberries approx 5-6 large berries

“Buttercream” frosting

  • 1 stick 4 oz. Earth balance vegan or traditional unsalted butter
  • 1.5 cups powdered sugar
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons coconut milk
  • ¾ cup sweetened coconut
  • Strawberries for garnish


  • Preheat oven to 350 degrees F. Prepare a springform pan by greasing with cooking oil and lining with a circle of parchment.
  • In a mixing bowl, whisk together flour, baking soda, salt, and sugar.
  • Stirin coconut oil and coconut milk until mixture is creamy.
  • Whisk in vinegar before folding in strawberries.
  • Transfer to pan. Bake for 35-50 minutes, until the center is set.
  • While the cake is cooling, prepare your icing. Cream together your vegan butter and vanilla bean paste before slowly adding the powdered sugar and coconut milk. (Add additional powdered sugar if the texture isn’t to your liking.)
  • Once the cake has cooled completely, ice with your prepared frosting and press sweetened coconut into surface. Garnish with strawberries.


If you don't have access to a springform pan, any 8" or 9" round cake pan can work, though it may be more difficult to remove the cake from those pans.
For a layered version, double the cake recipe and triple the frosting recipe.
Keyword cake, coconut, dairy free, egg free, strawberry, vegan, vegan dessert, vegetarian