Gluten-Free, Raw Vegan coconut & chocolate Cake


Gluten-Free, Raw Vegan Coconut & Chocolate Cake. Immerse yourself in layers of luscious coconut and velvety cashew cream, harmoniously entwined with the decadence of dark chocolate. A delicate dance of textures and flavors awaits, as creamy indulgence meets rich cocoa notes. This delectable creation promises a guilt-free delight, inviting you to savor every bite of this heavenly masterpiece.

Video recipe

Prep time: 15 minutes

Cook time: 0

Refrigerate: 2-3 hours

Servings: 8



🌱For the cake:

  • 1.5 cups gluten-free oats
  • 1 cup coconut flakes
  • 80 ml vegetable oil (olive or coconut)
  • 50 ml maple syrup
  • *if the base is not sticking, you can adjust by adding 1-2 Tbsp of liquid (water or coconut milk)

🌱For the frosting:

  • 1 cup raw cashews
  • 165 ml coconut cream
  • 1 tsp vanilla powder
  • 75 ml agave syrup

🌱For the topping:

  • 100 g dark chocolate
  • 2-3 Tbsp coconut milk

How to Prepare:

  • In a food processor, combine all the cake ingredients and mix until well combined.
  • In a blender, blend the frosting ingredients (raw cashews, coconut cream, vanilla powder, and agave syrup) until you achieve a thick and smooth cream.
  • In a small saucepan over low heat, melt the dark chocolate with the coconut milk, stirring until it’s perfectly melted and combined.
  • Line a baking tray with parchment paper and evenly spread the cake base mixture on the bottom.
  • Spread the prepared frosting over the cake base.
  • Gently mix the melted chocolate with the cream and create a marbled effect on top of the frosting (you can refer to the video for method reference).
  • Place the assembled cake in the refrigerator and let it cool for 2-3 hours.


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