Vegan Chocolate Coconut Cake

vegan chocolate cake.jpg

A rich, vegan cake that’s easy to put together, this cake is perfect for a celebration for all with any food intolerances or avoidances. AND it actually tastes delicious! It is full of antioxidants from dates, cacao, nuts and berries and has much less sugar and sodium than a store-bought cake.

Serves 8-10


For the Cake

  • 2 cups dates

  • 2 cups coconut milk, or milk of choice

  • 1 cup desiccated coconut

  • 2 cups almond meal

  • 1/2 cup LSA

  • 1 cup cacao powder

  • 2 tsp baking powder

  • 2 tsp vanilla extract

  • 1/2 cup melted coconut oil

For the Frosting

  • 1 cup desiccated coconut

  • 3 tbsp coconut oil, melted

  • 2 tbsp maple syrup

  • 1/3 cup coconut milk, or milk of choice, plus more if necessary

  • 1 tsp cumin

  • Salt & pepper, to taste

  • Berries, to serve


  1. Preheat oven to 160°C fan-forced. Line a round cake tin with baking paper

  2. Combine dates and coconut milk in a saucepan over low-medium heat for 10 minutes or until dates are softened

  3. In a bowl, combine desiccated coconut, almond meal, LSA, cacao powder and baking powder

  4. Blend dates in a blender with vanilla extract and coconut oil. Pour date mixture over dry ingredients and stir to combine

  5. Pour into prepared baking tin and smooth out top. Bake for 45-50 minutes, or until a skewer comes out clean

  6. To make frosting, mix all ingredients in a bowl to form a thick paste. Add more coconut milk for a thinner consistency

  7. Once the cake is cool, spread frosting over and top with berries

Nutritional Information, per serve

  • Calories 638

  • kJ 2681

  • Fat 51g

  • Saturated Fat 35g

  • Carbohydrate 41g

  • Fibre 12g

  • Protein 11g

  • Sodium 26mg

Gina Horn

Accredited Practising Dietitian (APD)
BEx&NutrSc, MDietSt




DessertBradford Clinic