bakingglutenfreememories I originally created this coconut chocolate dream cake to challenge myself for a family anniversary dinner. There were several different dietary restrictions between everyone but I thought that a cake was still a must for such a special occasion. I needed to create something grain free, vegan, and refined sugar free. After some brainstorming and a couple of tries, this recipe was the satisfying result.
This coconut chocolate dream cake is rich in flavor and at the same time light in texture. It is absolutely delicious when paired with a spot of whiskey, though coffee or tea are also good options. One of my favorite things about this cake is that it tastes great yet it contains very wholesome ingredients, so it is basically guilt free too!
How to make the coconut chocolate dream cake…
I would suggest making the whipped cream first, it will save you a lot of time waiting since the cake itself is quick and easy to make. Start by refrigerating the 2 cans of coconut milk for the whipped cream 8 hours ahead or the night before making the cake. Leave the cans upright, do not shake.
After a minimum of 8 hours have passed, remove the cans from the refrigerator. Open the tops and use a spoon to remove only the cream that has separated from the liquid, adding it to the bowl of a stand mixer or a large bowl using a hand mixer. (if the cream is hard, add a few tablespoons of the coconut milk from the can. The coconut cream texture may vary depending on the brand)
Beat with a mixer until the cream starts to get soft and fluffy. Then add in the maple syrup and vanilla extract. Beat until stiff peaks start forming. Cover the bowl with plastic wrap and refrigerate for about 2 hours. Next start on the cake.
For the cake, preheat the oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the coconut sugar, maple syrup, applesauce, olive oil, salt, and vanilla extract. Whisk until nice and smooth.
Next, add the baking soda and apple cider vinegar. Gradually whisk in the cacao powder, coconut flour, and coconut milk. Whisk until there are no more clumps. Let the batter sit for 5 minutes to thicken and then stir once more.
Lightly spray a spring-form cake pan with oil. Pour the batter in the pan and place it in the preheated oven on the middle rack. Bake for 35-38 minutes or until an inserted toothpick comes out clean.
Let the cake completely cool in the pan and then place it in the freezer a half hour before taking it out of the pan to top with whipped cream and serve. Decorate with berries or any other desired toppings.
Storage notes and tips:
- For the coconut cream frosting, refrigerate 2 cans of full-fat coconut milk for a minimum of 8 hours. (I like to refrigerate them the day before I plan on making the cake) Then once the frosting is made, refrigerate for another 2 hours before frosting the cake. To save some time, make the frosting before the cake.
- The sponge of this cake is a little more delicate so freezing the sponge for a half hour before frosting and serving, will help it stay together better.
- To remove it from the spring-form cake pan, unhinge and remove the side. Lightly rest the serving platter over the cake and gently flip them together so that the cake is now resting on the platter. If the pan is stuck on the cake, let it sit for about 5 minutes and then carefully run a butter knife along the edge between the pan and the cake. Gently remove and then frost and serve the cake.
- Store this cake in the refrigerator. I recommend storing it up to 3 days max.
- You can refrigerate the cake with the frosting on.
- Another option that a friend offered is to serve it with dairy free ice cream instead of coconut whipped cream.
Coconut Chocolate Dream Cake
Ingredients
- 1 ½ cups coconut sugar
- ¼ cup maple syrup
- 3 ounces unsweetened applesauce
- ½ cup olive oil
- 1 cup canned lite coconut milk, well-shaken
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- 1 cup coconut flour
- ¾ cup cacao powder (or cocoa powder)
Coconut Whipped Cream Recipe
- 1 cup chilled coconut cream (2 – 13.5 oz cans of full-fat coconut milk)
- 3 ½ – 4 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a big bowl, whisk together the coconut sugar, maple syrup, applesauce, olive oil, salt, and vanilla extract until nice and smooth.
- Next incorporate the baking soda and apple cider vinegar. Gradually whisk in the coconut flour, cacao powder, and coconut milk. Whisk until there are no clumps. Let sit for 5 minutes for the batter to thicken and then stir once more.
- Lightly spray a spring-form cake pan with oil. Pour the batter into the pan and place it in the preheated oven on the middle rack.
- Bake for about 35-38 minutes or until an inserted toothpick comes out clean.
- Let the cake cool completely and then freeze it for a half hour before frosting and serving it.
- Lastly, decorate the cake with coconut whipped cream and fresh berries.
Coconut Whipped Cream Instructions
- First, refrigerate 2 – 13.5 ounce cans of full-fat coconut milk for at least 8 hours.
- Remove the cans from the refrigerator without shaking. Open the cans and scoop out only the cream that has separated from the liquid into a stand mixer bowl or large bowl.
- If the cream is a little hard, (will vary depending on brand) add in a few tablespoons of the coconut milk left in the can.
- Beat with a mixer until the cream starts to get soft and fluffy.
- Next add in the maple syrup and vanilla extract. Beat until it is well mixed and the cream gets a little stiff.
- Cover and refrigerate for at least 2 hours before decorating the cake.
I am so sorry that I am just now seeing your message! I order an organic blue corn flour in…
Love Hk and their waffles! Thanks for replicating this.. which blue corn flour do you use?
Thank you so much for your review! I am so glad that you loved them!
i got a chance to make this recipe. we loved it! The banana gives it a mild, sweet flavor so…
Thank you so much! I am very happy you enjoyed them!
This cake came together like a dream! I made it for a family gathering when many dietary restrictions needed to be considered but chocolate was a must! It was a big hit! Thanks for the great recipe Melanie!
Thank you so much, Courtney! I’m very happy it also met your family’s dietary needs and was enjoyable! 🙂