Healthy, Vegan Friendly Coconut Cake with Dark Chocolate

Super moist and perfectly sweet, whipped together without butter, milk, eggs or added sugar.  I wouldn't say this is any healthier than your typical cake, but you'll feel better knowing you're enjoying whole, real and clean ingredients in every bite.

I made this twice in 24-hours because I love it that much.  The first batch went to my volunteers who graciously got up early on a Sunday morning to help me with a Best Buddies event.  The second batch is for Ryan's parents, because yes, I'm officially an adult and having the "in-law's" over for dinner.  Speaking of throwing a full course meal, want to know how to do it without ripping your hair out?  Click here!

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Banana for butter.

Coconut oil for eggs.

Applesauce and Grade A Pure Maple Syrup for sugar.

All clean ingredients, vegan approved and absolutely delicious.

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If you are a reader of the blog, you'll know I am really not a baker.  It's either too dry, too wet, too bland or too questionable, so I had pretty much given up.  Then I had this crazy craving for coconut and decided to give it a shot again, so I did some research on how to balance out certain ingredients and voila!  This is a milestone, folks!

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A beautiful dessert that everyone will enjoy 🙂

Healthy, Vegan Friendly Coconut Cake with Dark Chocolate
Prep time:
Cook time:
Total time:
This can easily serve 12-15 people, but it will depend on the size of the pan you use and the size of the slices.
  • 1 & 3/4 C whole wheat flour
  • 3.5 tsp baking powder
  • 1 tsp sea salt
  • 1 C shredded unsweetened coconut
  • 1 medium banana, mashed with a fork
  • 1/2 C Grade A Pure Maple Syrup
  • 1/4 C unsweetened applesauce
  • 1/4 C coconut oil, melted + 1 TBS to grease the pan
  • 2 tsp pure vanilla extract
  • 1 C light coconut milk
  • 1/2 C dark chocolate chunks + 1/2 C for topping
  • 1 C unsweetened coconut flakes
  1. Preheat the oven to 350 and grease a deep baking dish with coconut oil.
  2. In a medium bowl, combine flour, baking powder, salt and shredded coconut, then set aside.
  3. In another bowl, stir mashed banana, maple syrup, melted coconut oil, applesauce and vanilla together - it will be lumpy and that's fine.
  4. Slowly pour wet ingredients in with the dry and pour in coconut milk and a 1/2 cup chocolate. Stir until the batter is well mixed and forms a "dough".
  5. Transfer the dough to the baking dish and spread evenly with a spoon, then sprinkle remaining chocolate chunks and coconut flakes on top.
  6. Bake for 40-45 minutes, or until the coconut flakes start to brown and a toothpick comes out clean.
  7. Let it stand for 30 minutes to cool then slice and enjoy!
Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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