Gluten-Free Chocolate Cake with Coconut


Rich, creamy raw food chocolate cake with a soft coconut crust.

Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
4 servings


  • ¾ cup cashews


  • ½ cup cashews

  • 1 cup shredded coconut

  • 2 tablespoons agave syrup

Chocolate Cake:

  • 3 tablespoons cocoa powder

  • 3 tablespoons coconut oil

  • 3 tablespoons agave syrup


  1. Place 3/4 cup cashews in a bowl and add enough water to cover; soak for 2 hours. Drain.

  2. Blend 1/2 cup cashews in a blender until smooth. Stir blended cashews, coconut, and 2 tablespoons agave syrup together in a bowl until smooth; press into a small cake pan.

  3. Blend soaked cashews in a blender until smooth. Add cocoa powder, coconut oil, and 3 tablespoons agave syrup; blend until smooth. Pour chocolate cake over cashew crust; refrigerate until set, 2 hours to overnight.

Nutrition Facts (per serving)

502 Calories
36g Fat
46g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 502
% Daily Value *
Total Fat 36g 46%
Saturated Fat 18g 90%
Sodium 328mg 14%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 20%
Total Sugars 28g
Protein 8g
Calcium 26mg 2%
Iron 4mg 19%
Potassium 410mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.