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Home » Desserts » Vegan Chocolate Coconut Cake with Rich Chocolate Glaze.

Vegan Chocolate Coconut Cake with Rich Chocolate Glaze.

Mar 18, 2014 · Modified: Feb 23, 2022 by Kelly Roenicke · 33 Comments

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So chocolatey and delicious, this #vegan chocolate coconut cake is an amazingly easy dessert to make!

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.

vegan chocolate cake with chocolate glaze and coconut flakes

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.

Jump to:
  • Ingredients
  • Allergy Friendly Chocolate
  • Substitutions
  • Variations
  • Tips for Success
  • More Chocolate Recipes
  • Recipe

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.
egg free chocolate cake with chocolate frosting and coconut

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
5 from 2 votes
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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!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword moist, rich
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8
Calories 431 kcal
Author Kelly Roenicke

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:

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper so that it hangs over two sides.

  2. 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.

  3. 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:

  1. 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.

  2. 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.

Nutrition Facts
Vegan Chocolate Coconut Cake with Rich Chocolate Glaze.
Amount per Serving
Calories
431
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
16
g
100
%
Sodium
 
292
mg
13
%
Potassium
 
149
mg
4
%
Carbohydrates
 
61
g
20
%
Fiber
 
4
g
17
%
Sugar
 
36
g
40
%
Protein
 
5
g
10
%
Vitamin A
 
25
IU
1
%
Calcium
 
55
mg
6
%
Iron
 
3.7
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.

Batter adapted from this recipe.

Related

« Maple Granola with Raisins.
Peanut Butter Chocolate Chip Mini Muffins – Vegan and Gluten Free. »

Filed Under: Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Naz

    June 13, 2019 at 6:12 pm

    5 stars
    Absolutely spot on recipe! Texture was perfect, flavour was great and it was so easy! Thank you!

    Reply
    • Kelly Roenicke

      June 26, 2019 at 3:27 pm

      So glad to hear that! Thank you for sharing!

      Reply
    • Tiffany

      October 30, 2022 at 2:33 am

      Would this recipe work for a 9×13 pan? Would the recipe need to be tripled?

      Reply
      • Kelly Roenicke

        November 07, 2022 at 3:17 pm

        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.

        Reply
  2. Chandor Simone

    May 13, 2018 at 12:39 pm

    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 :)

    Reply
  3. Sandy

    August 17, 2017 at 11:49 am

    5 stars
    Lovely! How long does this cake keep? Would it last a day?

    Reply
    • Kelly Roenicke

      August 26, 2017 at 10:11 am

      Yes, I would say it would last 3 days if it is wrapped up.

      Reply
  4. julia

    February 04, 2015 at 12:10 am

    Can I use coconut milk instead of almond milk? I’m allergic to almonds unfortunately :( thanks! :-)

    Reply
    • Kelly

      February 05, 2015 at 12:24 am

      You sure can! Use any non-dairy milk that works for you!

      Reply
  5. Joanne

    January 04, 2015 at 1:13 pm

    Can you suggest a gluten free flour. Spelt has gluten.

    Reply
    • Kelly

      January 05, 2015 at 11:52 pm

      I have made this with 123 Gluten Free Flour Blend, and with Bob’s Red Mill Gluten Free flour blend. It turns out well!

      Reply
  6. Patrick Ressie Malone

    March 27, 2014 at 3:02 pm

    Is 3/8 c. almond milk correct? Making this tonight for tomorrow morning!!!

    Reply
    • Kelly @ The Pretty Bee: Cooking + Creating

      March 28, 2014 at 11:56 am

      Yes, it is correct!

      Reply
  7. Tobie

    March 26, 2014 at 11:29 pm

    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!

    Reply
    • Tobie

      March 26, 2014 at 11:31 pm

      relief*

      Reply
    • Kelly @ The Pretty Bee: Cooking + Creating

      March 28, 2014 at 11:55 am

      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!

      Reply
  8. Rochelle @ Oh So Sweet Baker

    March 25, 2014 at 11:28 am

    MMmmmmm…… this looks divine. Pinning this for sure!

    Reply
    • Kelly @ The Pretty Bee: Cooking + Creating

      March 28, 2014 at 11:58 am

      Thank you!

      Reply
  9. Theresa

    March 23, 2014 at 4:35 am

    I’m worried about the white sugar as well. Are there any suggestions for substitutions?

    Reply
    • Kelly

      March 23, 2014 at 9:01 am

      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.

      Reply
  10. tessietura

    March 22, 2014 at 11:28 pm

    Would Stevia work instead of sugar? I don’t want to use sugar, I’m trying to lose weight.

    Reply
    • Kelly

      March 23, 2014 at 9:00 am

      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.

      Reply
  11. Shannon Hawk

    March 20, 2014 at 9:59 am

    Cake can absolutely be breakfast:) This cake looks amazing and your pictures are just beautiful! I can’t wait to try this. Pinning!

    Reply
    • Kelly @ The Pretty Bee: Cooking + Creating

      March 28, 2014 at 11:56 am

      Thank you so much, Shannon! :)

      Reply
  12. Sarah@WholeAndHeavenlyOven

    March 19, 2014 at 10:20 am

    Love this cake, Kelly! Looks unbelievably moist inside. pinned!

    Reply
    • Kelly

      March 20, 2014 at 9:32 am

      Thank you, Sarah!

      Reply
  13. Katie @ Produce on Parade

    March 18, 2014 at 1:30 pm

    Chocolate cake is totally okay for breakfast in my book. I love, love, looove that this is vegan, too! :)

    Reply
    • Kelly

      March 20, 2014 at 9:32 am

      Thanks, Katie!

      Reply
  14. Natalie @ Tastes Lovely

    March 18, 2014 at 11:02 am

    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 : )

    Reply
    • Kelly

      March 20, 2014 at 9:33 am

      Thank you, Natalie, you are so sweet! Fingers crossed that the teeth pop out soon!

      Reply

Trackbacks

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    June 22, 2015 at 9:07 am

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    […] Kelly’s Chocolate Coconut Cake with Rich Chocolate Glaze from the Pretty […]

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    March 21, 2014 at 2:08 pm

    […] Vegan Chocolate Coconut Cake —> From The Pretty Bee […]

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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