Chocolate Coconut Almond Cake

Gluten Free Gluten Free Gluten Free
(Serves 9)

This recipe is great to have on hand if you are needing to make something gluten and dairy free and a bit special. It’s quick to make, looks beautiful, and is seriously delicious.


  • 150ml (120g) coconut oil
  • ½ cup (50g) cocoa powder [P], sifted
  • ½ cup coconut cream
  • 2 teaspoons natural vanilla extract [P]
  • 1 1/3 cups (150 grams) almond meal
  • 1½ cups desiccated coconut
  • Pinch of Himalayan crystal or Celtic sea salt
  • ¾ cup real maple syrup
  • 4 large organic free range eggs


  1. Gently melt coconut oil on a low heat and set aside to cool.
  2. Preheat oven to 180°C or 170°C if using a fan-forced oven. Grease a 22cm springform tin with a little coconut oil and line the base with baking paper.
  3. Combine ground almonds, sifted cocoa, desiccated coconut and salt in a medium-sized bowl and whisk to combine evenly.
  4. Combine eggs, maple, coconut cream, vanilla and melted (cooled) coconut oil in a large bowl and whisk for about 30 seconds, or until mixture thickens slightly.
  5. Add the almond mixture and carefully fold through until well combined.
  6. Pour mixture into prepared cake tin. Bake for approximately 35-45 minutes or until the centre is firm to the touch and a skewer comes out clean.
  7. Leave the cake to cool completely in its tin on a cooling rack.
  8. ---
  9. NOTE: This cake works beautifully with a thick layer of Chocolate Ganache

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