When you’re in the mood for something chocolate, this easy cake is the perfect dessert to make. This vegan chocolate coconut cake is topped with a rich chocolate glaze and flakes of coconut to make it extra decadent.
There’s something so delicious about a thick slice of chocolate cake, isn’t there?
Moist chocolate cake with rich chocolate icing, and a glass of cold, dairy free milk, well, that’s just about the perfect dessert, I’d say.
I’ve made many variations of chocolate cake through the years, and this version is one of my favorites. I added coconut oil to the cake batter and to the glaze, and it really adds something special to this dessert.
Large flakes of coconut look beautiful on top of the cake, but you can use any coconut that you have on hand.
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Ingredients
- flour
- sugar
- coconut oil
- cocoa powder
- baking soda
- salt
- coconut oil
- water
- non-dairy milk
- vinegar
- vanilla extract
Allergy Friendly Chocolate
There are a few brands of allergy friendly/dairy free chocolate chips. We like to use Enjoy Life chocolate chips or PASCHA chocolate chips. You can find these on Amazon or at many grocery or health food stores.
Substitutions
- You can use a gluten free flour blend in this recipe if you need to – just substitute an equal amount. I don’t recommend coconut flour or almond flour in this recipe – those types of grain free flours will result in a dense cake.
- You can use water instead of non-dairy milk if you like.
- If you can’t have coconut, feel free to use canola oil or melted vegan buttery spread in its place. Leave the coconut flakes off the top of the cake.
Variations
- Try adding dairy free chocolate chips or dairy free white chocolate chips to the batter.
- You could add some pumpkin seeds to the batter or to the top of the cake for a little crunch.
- A row of sliced strawberries on the top of the cake would be a beautiful and festive touch for a birthday or holiday.
Tips for Success
- Line the loaf pan with parchment paper so that it hangs over two sides. Once the cake is cool, you can use the paper to remove the cake from the pan.
- Don’t slice the cake until it has cooled, or it may crumble.
- Store leftover cake in an airtight container or on a plate wrapped with plastic wrap.
Watch the video below to see more allergy friendly baking tips:
More Chocolate Recipes
- Chocolate Pumpkin Bread
- Cherry Chocolate Avocado Mousse
- Individual Chocolate Ice Cream Cakes
- Chocolate Cupcakes with Cookie Dough Frosting
Disclosure: This post contains affiliate links.
Recipe
Vegan Chocolate Coconut Cake with Rich Chocolate Glaze.
If you love chocolate, you'll love this rich and delicious vegan chocolate coconut cake. This decadent dessert is perfect for a special occasion!
Ingredients
- 1½ cups flour You can use white spelt flour, all purpose flour, or gluten free flour according to your dietary needs.
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 ⅛ cup non-dairy milk
- extra coconut oil and cocoa powder for the loaf pan
For the topping:
- 1 cup dairy free chocolate chips
- 1 teaspoon coconut oil
- ½ cup coconut flakes
Instructions
Make the cake:
-
Preheat oven to 350 degrees F. Line a loaf pan with parchment paper so that it hangs over two sides.
-
Put the dry ingredients in a bowl and whisk with a fork. Add the coconut oil, vanilla, vinegar, and non-dairy milk, and mix on medium speed.
-
Pour the batter into the prepared pan and bake at 350 degrees F for about 40-50 minutes. The top should spring back when pressed. Remove from oven and allow to cool in the pan for about 45 minutes or so then pull the cake out using the two edges of the parchment paper. Cool completely on a wire rack.
Make the chocolate glaze:
-
Put the chocolate chips in a microwave safe bowl. Microwave for 45 seconds, then stir. Microwave for 15 seconds at a time, stirring in between, until chocolate chips are melted and smooth. Stir in the teaspoon of coconut oil.
-
Pour the chocolate glaze over the completely cooled cake. Sprinkle the coconut flakes over the top.
Recipe Notes
*I have made this with gluten free flour before – it works just fine! It will be a denser cake and will not rise quite as much, but is still very delicious. Namaste Perfect Flour Blend, my gluten free flour blend, or Living Now Gluten Free Blend all work very well.
Store leftover cake in an airtight container or on a plate wrapped with plastic wrap. It should stay fresh for about 4 days.
Nutrition facts are for ⅛ of cake with glaze.
Batter adapted from this recipe.
Naz
Absolutely spot on recipe! Texture was perfect, flavour was great and it was so easy! Thank you!
Kelly Roenicke
So glad to hear that! Thank you for sharing!
Tiffany
Would this recipe work for a 9×13 pan? Would the recipe need to be tripled?
Kelly Roenicke
I would recommend tripling it, if you are going to try it in a large pan like that. It will probably take about 35-40 minutes to bake. Keep an eye on it.
Chandor Simone
Hello! This cake looks absolutely delicious. Can you suggest any other flour to use though? My daughter is gluten free but she cant have potato starch or gums which the gluten free flour usually contains. She is also not allowed spelt. Thanks so much :)
Sandy
Lovely! How long does this cake keep? Would it last a day?
Kelly Roenicke
Yes, I would say it would last 3 days if it is wrapped up.
julia
Can I use coconut milk instead of almond milk? I’m allergic to almonds unfortunately :( thanks! :-)
Kelly
You sure can! Use any non-dairy milk that works for you!
Joanne
Can you suggest a gluten free flour. Spelt has gluten.
Kelly
I have made this with 123 Gluten Free Flour Blend, and with Bob’s Red Mill Gluten Free flour blend. It turns out well!
Patrick Ressie Malone
Is 3/8 c. almond milk correct? Making this tonight for tomorrow morning!!!
Kelly @ The Pretty Bee: Cooking + Creating
Yes, it is correct!
Tobie
Have you ever heard of Amber stone necklaces for babies teeth? Look into them if you havent. They help with the pain. Hope this helps your little one get some releaf! :) I look forward to baking/trying this vegan dessert. Its looks and sounds delicious! I’ve been craving chocolate all day!
Tobie
relief*
Kelly @ The Pretty Bee: Cooking + Creating
Thank you! Yes, I have a few friends that use the amber necklaces, and I have heard mixed reviews from them. I will have to look into it, thank you for the suggestion! He needs some more relief!
Rochelle @ Oh So Sweet Baker
MMmmmmm…… this looks divine. Pinning this for sure!
Kelly @ The Pretty Bee: Cooking + Creating
Thank you!
Theresa
I’m worried about the white sugar as well. Are there any suggestions for substitutions?
Kelly
I’ve used turbinado sugar before and it turned out well. I have not tried this yet, but the next time I make this I am going to try coconut sugar, which has a lower glycemic index.
tessietura
Would Stevia work instead of sugar? I don’t want to use sugar, I’m trying to lose weight.
Kelly
I don’t know if stevia would work or not, I’m sorry! I have made this before with turbinado sugar and it turned out well. I don’t know that it is much healthier for you, but it is a less processed sugar.
Shannon Hawk
Cake can absolutely be breakfast:) This cake looks amazing and your pictures are just beautiful! I can’t wait to try this. Pinning!
Kelly @ The Pretty Bee: Cooking + Creating
Thank you so much, Shannon! :)
Sarah@WholeAndHeavenlyOven
Love this cake, Kelly! Looks unbelievably moist inside. pinned!
Kelly
Thank you, Sarah!
Katie @ Produce on Parade
Chocolate cake is totally okay for breakfast in my book. I love, love, looove that this is vegan, too! :)
Kelly
Thanks, Katie!
Natalie @ Tastes Lovely
You are the absolute QUEEN of vegan baking! I’m obsessed with coconut lately. Sorry for your poor little teether. Eat a slice of this cake as your reward and hope those teeth break thru soon : )
Kelly
Thank you, Natalie, you are so sweet! Fingers crossed that the teeth pop out soon!