{Recipe}: Chocolate Coconut Cake

Try this gluten-free and vegan cake recipe!

Chocolate Coconut Cake Recipe

It’s your birthday, eat cake if you want to! Well, it was my birthday recently and for my birthday present my mother-in-law generously did the most epic experimental baking ever! She is always up to the challenge and I requested a chocolate gluten-free and vegan cake. Little did I know it would be the most delicious thing I have ever had!

What made it so good? It was made with really simple ingredients and the right mixture of gluten-free flours. The key was the egg replacer. As mentioned in a previous post on vegan baking, finding the right egg replacer is key for your product to “turn out.” She used the One Egg Recipe for this cake and really no one knew it was gluten-free or vegan. It was THAT GOOD.




1/4 cup coconut oil

1 3/4 cup sugar

2 teaspoons vanilla extract

One Egg Recipe (egg substitute):

1 1/2 Tablespoon canola oil

1 1/2 Tablespoon water

1/2 teaspoon baking powder

Whisk together until smooth and add to recipe. The type of Gluten Free Flour and the liquid you use affects the recipe. Add more liquid if the mix seems too thick. If too thin add a little more flour. Your Substitute Egg should be pourable.

2 cups Namaste Gluten-Free flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

3/4 cup cold water

1/2 cup coconut milk (mixed with 1 tsp vinegar)

Coconut Macaroon Filling Ingredients:

1/4 cup sugar

1 cup coconut flakes

1 Table spoon gluten-free flour

1 teaspoon vanilla extract

Vanilla Glaze Ingredients:

2 cups sifted confectioner’s sugar

1 Tablespoon coconut oil

1 teaspoon vanilla extract

2 Tablespoons coconut milk, as needed


Preheat oven to 350 degrees. Grease and flour (gluten-free flour) a 10 inch Bundt pan.
In a large bowl, blend together the coconut oil, 1 3/4 cup sugar, One Egg Recipe, and vanilla until smooth. Combine 2 cups flour, cocoa, baking soda, and salt; stir into the liquid mixture alternatively with coconut milk and water. Pour batter into the prepared Bundt pan.
In a separate bowl with clean beaters, whip the coconut macaroon filling ingredients and gradually sprinkle in 1/4 cup sugar. Fold in the coconut flakes, 1 Tablespoon of flour, and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
Bake for 55 o 65 minutes, or until knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
To make vanilla glaze, mix together the confectioner’s sugar, coconut oil, and coconut milk in a small bowl, gradually adding coconut milk until the mixture is thick but pourable. Drizzle over cooled cake.

* Recipe: adapted from allrecipes.com (Chocolate Macaroon Tunnel Cake) and Victoria’s Kitchen


Do you suffer from digestive issues and just can’t find relief or answers to WHY you have symptoms? Give us a call today (425) 686-4498 to learn how simple dietary changes and gluten-free living can help with decreasing inflammation and getting your gut back on track!

Dr. Ellie Heintze, ND, LAc is a licensed naturopathic doctor and acupuncturist practicing in Seattle, WA. She specializes in migraine treatment and digestive disorders. Her clinic provides people with a starting point to take control of their health and digestion. Visit her website at startingpointacupuncture.com.

Call or Schedule Now! (425) 686-4498

Call or Schedule Now!

(425) 686-4498

Dr. Ellie Heintze, ND, LAc

  • Master’s Degree in Acupuncture
    Bastyr University
  • Doctorate in Naturopathic Medicine
    Bastyr University
  • Master’s Degree in Chemistry
    Northern Arizona University
Dr. Heintze Acupuncturist and Naturopathic Doctor

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