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.
- coconut oil
- cocoa powder
- baking soda
- coconut oil
- non-dairy milk
- 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.
- 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.
- 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.
Vegan Chocolate Coconut Cake with Rich Chocolate Glaze.
- 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
Make the cake:
- 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.
Batter adapted from this recipe.