Lavva Coconut Cake + Coconut Butter-Cashew Frosting


Celebrate Spring with our Lavva Coconut Cake topped with Coconut Butter-Cashew Frosting. With hints of cardamom, rose + lime, find the recipe below – perfect for Easter (and all season long).



  • 1 2/3 cup GF flour
  • 1⁄2 cup coconut flour
  • 1 cup coconut sugar
  • 1 1⁄2 tsp baking soda
  • 1⁄2 tsp fine sea salt
  • 2 tsp cinnamon
  • 1 1⁄2 tsp ground cardamom


  • 1⁄2 cup Vanilla Lavva
  • 1⁄2 cup coconut oil (measured when softened, not melted-similar to the consistency of applesauce)
  • 1 1⁄2 cup full fat coconut milk
  • 2 tsp vanilla extract
  • 1 Tb apple cider vinegar


  • 3/4 cup cashews, soaked in hot water for 1 hour
  • 1/4 cup coconut butter
  • 2 Tb coconut milk
  • 1 Tb Vanilla Lavva
  • 3 Tb maple syrup
  • 1 Tb lime juice + zest
  • 2 tsp vanilla extract
  • 1⁄2 tsp rose water (be careful-very potent, can adjust to your liking!)
  • pinch of cinnamon/to taste
  • pinch of cardamom/to taste
  • pinch of fine sea salt


  • Toasted Coconut Flakes
  • Dried Rose Petals
  • (Not pictured but) Pistachio Dust would also be great!


  • Line bottom of 9″ round cake pan with parchment and spray bottom + sides with cooking spray to avoid sticking
  • Place 3⁄4 cup cashews in hot water to soak for frosting while preparing the cake
  • In medium bowl whisk together, dry ingredients
  • In separate bowl whisk together, wet ingredients
  • Combine wet into dry
  • Pour batter into prepared cake pan
  • Bake in a 350 degree oven for about 30-35 minutes or until a cake tester/toothpick comes out clean when inserted into the center of the cake
  • When cake tester comes out clean, remove from oven and let cool on rack for 15 minutes
  • Run knife between cake + cake pan to prevent sticking then invert cake onto cooling rack
  • Let cool completely


  • Drain soaked cashews
  • Place all frosting ingredients in small food processor + blend until smooth


  • Once cake is completely cooled, spoon frosting into center of the cake smoothing it over the top, letting it trickle down the sides
  • If you choose to add garnishes to the top of the cake, do so while the frosting is still room temp
  • Once you have decorated the cake, place in the refrigerator + let icing firm
  • Cake can be stored in the refrigerator and brought to room temp before serving


  • Would be lovely served with a scoop of vanilla or coconut vegan ice cream
  • This recipe makes enough batter to be divided into two cake rounds to make a two-layer cake as well, just double the frosting!