Fudgy chocolate coconut cake (vegan)


Fudgy chocolate coconut cake (vegan)

Rate this recipe
Your rating: None (4 votes)
5 people are cooking this

Adele from Vegie Head shares her vegan cake recipes.


  • 3 cups plain flour (for a gluten-free version, you can use a mix of ½ brown rice and ½ barley flour, but expect a different texture)
  • ½ cup raw cacao powder
  • 2 tsp baking soda
  • 1½ cups raw coconut sugar
  • ¾ cup melted coconut butter
  • 1 cup coconut milk
  • 1 cup purified water
  • 2 vanilla bean pods, scraped
  • 2 tbsp Bragg apple cider vinegar


Pre-heat the oven to 200ºC.

Line a non-stick spring-form cake tray with baking paper or a light spray of canola oil.

Sift the flour, cocoa, baking soda and sugar into a large mixing bowl.

In a small bowl, mix the melted coconut butter, coconut milk, water, apple cider and vanilla together then pour the wet ingredients into the dry, and mix with a spoon, just until combined.

Pour the batter into the pan and bake for 25 to 30 minutes, or until a skewer comes out clean.

If you would like to ‘ice’ the cake, melt half a cup of dairy-free choc chips and half a cup of almond oil in a small pan and drizzle on top when the cake is cooled.

Recipe from Adele at Vegiehead.com

Browse more cake recipes or connect with us on Facebook.

The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. Read our Medical Notice.