coconut chocolate cake

Coconut and chocolate cake: delicious and light recipe


Gluten-free coconut and chocolate cake is a delicious dessert, perfect for people with a gluten intolerance, because it does not contain flour or any other ingredients with gluten. However, this sweet treat is also sure to win over even the most ardent gluten enthusiasts, combining delicious flavour with a beautifully soft texture.

The tantalising blend of coconut and cocoa is bound together with smooth cream, which keeps the cake perfectly tender and moist. Because it does not contain any flour, this cake is extremely light: a nice fresh slice, served with a scoop of ice cream, is the ideal dessert to brighten up hot summer days.

See also: Lemon tart, the recipe of the cold cake


For 8 people, preparation time 33 minutes, cooking time 25 minutes.

  • 400 grams of fresh cream 
  • 250 grams of  shredded coconut 
  • 130 grams of  granulated sugar 
  • 3 tablespoons of unsweetened cocoa powder
  • whole eggs 
  • 3 teaspoons of baking powder 
  • 1 sachet (0.5 g) of vanillin or equivalent vanilla flavouring


1 – First, pour the cream into a bowl, add the shredded coconut, and mix well with a spatula until the ingredients are combined. It is important to do this step first because the coconut needs time to absorb the cream while you follow the rest of the recipe.

2 – Next, whisk the eggs by breaking them into the bowl of the mixer, adding the sugar and whisking them at high speed for at least 5 minutes, until the mixture is light and fluffy. Add the coconut and mix well again until everything is combined.

3 –  Stir in the cocoavanillin and baking powder and mix for a few more minutes. Pour everything into a tin and cook at 180 degrees in a standard oven for 25-30 minutes.

4 – When you take it out of the oven, it will seem rather mushy, but once it has cooled a little your gluten-free coconut and chocolate cake will reach the perfect consistency, ready to be enjoyed.

Tips and tricks

You can also try cooling this cake for a while in the fridge.

The white version (without cocoa) is also excellent.

For convenience, I recommend using the ready-made coconut flour you can find in the supermarket.

You can also try our gluten-free almond biscuits and gluten-free apricot tart, two other delicious and easy-to-prepare sweet recipes that are completely gluten-free.

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