Skip to main content

Proudly Australian

Vegan Moist Strawberry and Coconut Cake

When you crave for something sweet and healthy, this moist cake can satisfy your sweet tooth. It is vegan and, above all, sugar free. You couldn’t ask for more! Use fresh or frozen strawberries, either way it will melt in your mouth. You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!


1 cup fresh or frozen strawberries (thawed and drained if you use frozen)

0.33 cup coconut oil

0.25 cup shredded coconut

0.5 cup all-purpose flour

0.5 cup whole grain flour

0.25 cup coconut milk

0.75 cup Natvia

1 teaspoon baking powder

0.75 teaspoon baking soda

1 teaspoon apple cider vinegar

2 teaspoon vanilla extract

3 ripe bananas, pureed

0 Pinch of salt


  1. Preheat the oven to 180C.
  2. Line a baking dish with parchment paper or grease with a little bit of oil and set aside.
  3. In a bowl, mix together the coconut milk, oil, vanilla extract and Natvia.
  4. Add the mashed bananas and stir well.
  5. One by one, add the shredded coconut, flours, baking powder, baking soda, and vinegar. Whisk just to combine. Do not overmix or else the cake will harden.
  6. Fold in the strawberries.
  7. Pour the batter into the prepared dish and bake for 40-50 minutes until slightly brown on top. Also do the toothpick test: insert in the middle of the cake and if it comes out clean, it means that the cooking time is over.
  8. Take it out of the oven and let it rest in the tin for 5 minutes. After that place on a wire rack to cool completely before cutting it.
No nutritional info supplied

Your Cart

Your cart is currently empty.
Click here to continue shopping.