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Chocolate Coconut Cake

Updated: Dec 21, 2020


This decadent chocolate coconut cake contains no eggs, no milk, and no butter. It’s even gluten-free! But don't be fooled, this moist, rich and sweet cake is simple to prepare and the perfect baked treat to celebrate your next birthday, holiday, graduation, or just because! Not gluten-free? Simply swap out the flour in this recipe for your preferred wheat-based all purpose flour.


Ready in 60 minutes | Serves 9 people


  • 8 inch square baking pan, or cake pan of choice


Chocolate Coconut Cake

  • 1 ½ cups gluten free flour, we used this brand

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp sea salt

  • ¼ cup cocoa powder

  • 1 Tbsp milled chia or flax seeds

  • 1 - 13.5 oz can full fat coconut milk

  • ¾ cup cane sugar, or vegan sweetener of choice

  • 1 tsp apple cider vinegar

  • 2 tsp vanilla extract

  • Vegetable oil or vegan butter

Chocolate Custard Frosting

  • ¼ cup cocoa powder

  • 1 cup coconut milk, or plant milk of choice

  • 1 tsp vanilla extract

  • ¼ tsp sea salt

  • 1 Tbsp cornstarch

  • ⅔ cup cane sugar, or vegan sweetener of choice

  • 2 Tbsp cashew butter, or nut/seed butter of choice

  • Toasted coconut flakes, optional garnish


  1. Preheat the oven to 350 degrees F.

  2. To a large mixing bowl, add all dry cake ingredients and whisk until well combined. Add remaining wet cake ingredients to the bowl and whisk until a smooth batter is formed.

  3. Coat the baking pan with an even layer of oil. Pour batter into pan and place on the middle rack of the oven. Bake for 30-40 minutes until the cake rises and a knife can be inserted into the middle of the cake and come out clean. Allow to cool for at least 30 minutes.

  4. While the cake is cooling add all dry frosting ingredients to a bowl and whisk together until well combined. Add to a sauce pan and heat over medium low heat. Gradually whisk plant milk into the mixture a bit at a time to ensure that no lumps are formed. Increase heat to medium heat and continually whisk until the mixture begins to simmer. Add vanilla extract and cashew butter and continue to stir. The mixture will begin to thicken after 5-7 minutes of simmering (you should be stirring this entire time). Remove from heat and allow to cool for about 10 minutes before spreading in an even layer over the surface of the cake.

  5. Top the custard frosting with toasted coconut flakes and serve while still worm, or allow to cool completely. This cake pairs perfectly with a scoop of vegan ice cream.

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