This recipe has the word “vegan” in front of it, but if you aren’t vegan or prefer to use dairy-based products, you can make 1:1 swaps at any point!

I love how simple, yet different this recipe is. If you are looking for a change from your normal chocolate and vanilla frostings, this is IT. Trust me, it’s so good.

The Ingredients

Here is what you will need:

• vegetable shortening
• vegan butter
• salt
• vanilla
• cocoa powder
• instant coffee
• powdered sugar

Use a stand mixer to bring all of the ingredients together and you will have a light, fluffy, perfect buttercream. It’s great for frosting cakes or cupcakes with. I love it on a rich chocolate cake!

Check out that swirly swirl!

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Vegan Mocha Buttercream

Servings: Makes about 4 cups

Prep time: 10 minutes

Ingredients:

• 1/2 tbsp instant coffee
• 1/2 cup vegetable shortening*
• 1/2 cup vegan butter, softened**
• 1/2 tsp vanilla extract
• pinch of salt
• 2 teaspoons cocoa powder, sifted
• 4 cups powdered sugar
• 1-3 tbsp plant-based milk (I prefer oat milk, but you can use almond, cashew, coconut or soy)

Instructions:

1. Stir the instant coffee together with three tablespoons of boiling water until dissolved. Set aside.
2. Add the shortening and vegan butter to a stand mixer and mix with paddle attachment on medium speed until light and fluffy. Add in the vanilla, salt and cocoa powder and mix until combined.
3. Add one cup of powdered sugar and turn the mixer on low. Pour in about half of the coffee and mix until incorporated. Add another cup of powdered sugar, followed by the rest of the coffee and continue mixing. Add the third cup of powdered sugar, followed by one tablespoon of the milk. Finally, incorporate the last cup of sugar and another tablespoon of milk, if needed. Beat until smooth and you have achieved your desired consistency. If the buttercream is too stiff, add the remaining tablespoon of milk and beat to incorporate.
4. Use immediately or store in an airtight container in the fridge for up to 5 days.

NOTES:

*You can use all shortening if you do not have vegan butter.

**This can be substituted for regular, softened butter if desired.

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I immediately knew I needed to try to make my own version, and since Easter is around the corner, it seemed like the perfect cake to test out for the occasion.

WHAT IS PEANUT BUTTER COCONUT CAKE?

Let me let you in on a little secret – this is a cheater cake. That’s right, I zhuzhed- (how do you even spell that?! Do you know what I’m trying to say though?) up box cake. Sometimes Betty Crocker pulls through.

A few weeks ago I purchased a couple of boxes of Betty’s French Vanilla cake because it was on sale for $1.00 – what a steal! Now, I have the perfect use for it. All you need to do is add some peanut butter and swap the milk for coconut milk. It leaves you with this dreamy and decadent, fluffy cake. It’s an Easter miracle!

Oh, and the icing is also a peanut butter buttercream! You’re welcome.

THE INGREDIENTS

This is the simplest cake you will ever make! These are the ingredients you will need:

• boxed french vanilla cake
• eggs
• vegetable oil
• coconut milk (canned and full-fat)
• peanut butter
• icing sugar
• shortening
• butter

DECORATING THIS PEANUT BUTTER COCONUT CAKE

For the decoration, I used gel food colouring (a tiny bit of red) to dye my icing a pale pink colour, reserving a small amount of the original colour (which was slightly brown, from the pb) to create “nests” on top. I filled each nest with a few mini eggs and then melted down some chocolate, which I “flicked” onto my cake using a paintbrush to create a speckling.

Wishing you all a very happy spring and a lovely, cake-filled Easter, if you celebrate!

MORE EASY DESSERT RECIPES TO TRY

Gluten Free Stone Fruit Galette (a brilliant summer dessert)

Apple Cardamom Hand Pies with a Rum Glaze (just store-bought puff pastry and a quick filling)

Vegan Pumpkin Coconut Cake (pumpkin + coconut = goals)

TOOLS I USED TO MAKE THIS EASY PEANUT BUTTER COCONUT CAKE

If this recipe sounds like something you would want to make, click on the images below to see some helpful tools I used to get the job done.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – thank you!

Easy Peanut Butter Coconut Cake

Servings: Makes four 6-inch cake layers (enough for two small cakes)

Prep time: 15 minutes

Cook time: 30 minutes

INGREDIENTS

• 2 boxes of French Vanilla cake mix (432 g each)
• 6 large eggs
• 3/4 cup vegetable oil
• 1 can full fat coconut milk (400 ml)
• 3/4 cup smooth peanut butter

For the icing:

• 1/2 cup vegetable shortening
• 1/2 cup butter, at room temperature
• 1 tbsp meringue powder (optional)
• 1/2 cup smooth peanut butter
• pinch of salt
• 4 cups powdered sugar
• 4-6 tbsp coconut milk

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit. Butter four 6-inch cake pans, line the bottoms with parchment paper and dust with flour.
2. Firstly, dump the cake mix into a large bowl. Create a well in the middle of the mix and add the eggs and oil. Pour the coconut milk into a measuring cup and add water to bring it up to an even 2 cups. Pour into the bowl with the other ingredient and add the peanut butter. Mix all of these ingredients well with an electric mixer, starting on low and working up to medium speed, for about 1-2 minutes. Divide batter between the four cake pans – it works out to be approximately 450g per pan. Bake in the oven for 30-35 minutes, or until a toothpick comes out clean. Cool completely before icing.

For the icing:

1. Combine the shortening, butter and peanut butter in a medium bowl and mix with an electric mixer until light and fluffy.
2. Add the meringue powder (if using), the salt and one cup of powdered sugar and beat until combined, starting on low.
3. Drizzle in one tablespoon of coconut milk and beat. Continue to alternate between adding one cup of powdered sugar and one tablespoon of milk until all of the powdered sugar has been used. If icing is too thick, continue to add half of a tablespoon of milk at a time until you have reached desired consistency.

ASSEMBLY TIPS

• Use a sharp serrated knife to level off the rounded top of each cake
• Place a large dollop in the middle of the first layer and gently push it out to the sides with an offset spatula until it is hanging off the edges
• Flip the second layer upside down before placing on top of the bottom layer
• Add another large dollop on the top of the cake and again, push the icing out to the sides with a back and forth motion, trying to avoid lifting the spatula in an upwards direction
• Once the top is levelled out, use the icing that spilled over the edge from the centre to fill in any gaps on the sides where the two layers meet, and add more icing to help cover the rest of the sides

I hope you enjoyed this easy cake recipe! If you have any feedback or comments, please leave them below! Don’t forget to follow me on Instagram @nevernoteatingca for more recipes, tips and tricks!

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