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Gluten-Free Chocolate Cake with Coconut

Rated as 4.33 out of 5 Stars

"Rich, creamy raw food chocolate cake with a soft coconut crust."
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4 h 20 m servings 502
Original recipe yields 4 servings


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  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; 35.8 45.8 7.9 0 327 Full nutrition

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Read all reviews 2
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Excellent and easy to make. Couple of modifications I made included using a muffin pan instead of the cake pan because I found I didn't have enough crust to cover the cake pan. The muffin pan w...

The flavors were rich and not bad, but lacked depth. But my biggest reason for giving it this rating is that the portions are not correct. It says to put into a cake pan, but at best this woul...