Vegan Coconut Almond Flour Cake {grain-free, oil-free}

vegan coconut almond flour cake in a silver cake pan on top of a wire cooling rack

4.94 from 16 votes

Vegan Coconut Almond Flour Cake {grain-free, oil-free}

A dessert worth celebrating: vegan coconut almond flour cake, studded with chunks of chocolate! It is grain-free, gluten-free, & oil-free.

Course: Cake

Cuisine: American

Keyword: almond flour, cake, chickpea flour, coconut almond flour cake, dairy-free, egg-free, gluten-free, grain-free, grain-free oil-free gluten-free vegan cake, grain-free vegan cake, oil-free, oil-free vegan cake, vegan

Servings: servings

Author: Camilla

Ingredients

1/2 cup full fat canned coconut milk well-stirred
1/2 cup chickpea flour
1/2 cup maple syrup
1/2 cup water
1 teaspoon cider vinegar or lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups almond flour (not almond meal)
1 1/4 teaspoons baking powder (certified GF, as needed)
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 ounces dark chocolate chopped
1/4 cup unsweetened flake or shredded coconut
Optional: white chocolate melted, for drizzling

US Customary - Metric

Instructions

Preheat oven to 325F (160C). Grease or spray an 8-inch (20 cm) cake pan.
In a blender or food processor, blend the coconut milk, chickpea flour, maple syrup, water, vinegar, vanilla, and almond extract until blended and smooth.
In a large mixing bowl, whisk the almond flour, baking powder, baking soda and salt. Pour in the coconut milk mixture; stir until completely blended and smooth. Stir in the chocolate.
Spread the batter in the prepared cake pan, smoothing the top. Sprinkle top with the coconut.
Bake in the middle of the preheated oven for 25 to 30 minutes or until a toothpick inserted near the center of the cake comes out with only a few moist crumbs attached.
Cool the cake in the cake pan for 30 minutes. Run a knife around the edges of the pan and carefully invert onto a plate; immediately turn right side up onto a cooling rack and cool completely.
If desired, drizzle the cake with melted white chocolate.

Notes

Storage: Store the cooled cake in a cake keeper or other covered container at room temperature for 1 day. Store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 3 months.

Sweetener Options: Replace the maple syrup with 1/2 cup granulated sweetener (e.g., coconut sugar, brown sugar, natural cane sugar) plus 2 additional tablespoons water.

Nutrition