Servings: 18 cupcakes


Vanilla Cake:
½ cup non dairy margarine
1 ½ cups unrefined cane sugar
½ cup silken tofu
1 ½ cups coconut milk
2 teaspoon vanilla
2 ½ cups Unbleached White Flour
1 Tablespoon baking powder
½ teaspoon sea salt

Coconut Frosting:
⅓ cup non dairy margarine
2 cups powdered sugar
½ cup shredded coconut
2-5 Tablespoon coconut milk

Photo Courtesy of Holly Dranginis


Vanilla Cake:

  1. Cream together the margarine and sugar until smooth.  
  2. Add the vanilla and blend, then the tofu and blend some more. Pour in the coconut milk and blend until incorporated. 
  3. Add the flour, baking powder and salt and blend until just mixed in.  
  4. Fill greased muffin tins, or cupcake cups about 2/3 full with batter. 
  5. Bake at 350°F for 20 minutes.  When cupcakes are done, the top should spring back when lightly touched.


  1. Blend the powdered sugar and margarine together.  
  2. Add coconut milk, a little at a time, until you reach the desired texture.  Add in the shredded coconut. 
  3. When frosting the cupcakes, dip the frosted top in more shredded coconut.

Recipe Courtesy of Chelsea Lincoln.