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.
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.