Gluten free vegan chocolate coconut cake

    4 hours 20 min

    A gluten free, dairy free, egg free, vegan, no-bake cheesecake-style cake that only uses only natural sugars! The base is made with cashew nuts and grated coconut. The second layer is made with cocoa powder and coconut oil and sweetened with agave syrup.

    22 people made this

    Makes: 1 small cake

    • 100g cashew nuts
    • For the base
    • 70g cashews
    • 75g grated coconut or unsweetened coconut flakes
    • 2 tablespoons agave syrup
    • For the chocolate layer
    • 3 tablespoons cocoa powder
    • 3 tablespoons coconut oil
    • 3 tablespoons agave syrup

    Prep:20min  ›  Extra time:4hr setting  ›  Ready in:4hr20min 

    1. Place 100g cashews in a bowl and add enough water to cover; soak for 2 hours. Drain.
    2. Blend 70g cashews in a blender or food processor until smooth. Stir blended cashews, coconut and 2 tablespoons agave syrup together in a bowl until smooth; press into a small cake tin to form the base of the cake.
    3. Blend soaked cashews in a blender until smooth. Add cocoa powder, coconut oil and 3 tablespoons agave syrup; blend until smooth. Pour chocolate mixture over cashew base; chill until set, a minimum of 2 hours to overnight.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Excellent and easy to make. Couple of modifications I made included using a muffin pan instead of the cake pan because I found I didn't have enough crust to cover the cake pan. The muffin pan worked amazing and made perfect portions of this rich dessert. I also put the crust ingredients into a food process to give the crust an even, spreadable consistency. My final tip is this has to be kept in the fridge. I live in FL so anytime I left them out they got too soft.  -  07 Jan 2016  (Review from Allrecipes US | Canada)