Gluten-free, egg-free / eggless Coconut Cake with Chocolate Chunks and Coconut Drizzle

I made this cake for mother’s day and found it to be a perfect morning and afternoon treat.

What’s not to love? Cake? Yum! Chocolate? Yum! Coconut? Yum! Did I mention chocolate?!

I adapted this recipe from Bon Appetit (January 2010) and made it into a egg free version by swapping the egg for a ‘flaxegg’ (1 tablespoon of ground flaxseed, 3 tablespoons of water) and the results were delicious (but of course, I’m a sucker for anything that combines dark chocolate and coconut, mmm!) So far I’m finding the flaxegg to be a great replacement for eggs in baking. I also adapted it to be gluten/wheat/corn free!



For the Cake

  • 1 3/4 cups of my basic gluten free flour mixture (recipe here)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons of ground flaxseed
  • 1 teaspoon organic pure vanilla extract
  • 1 cup unsweetened coconut milk
  • 230 grams dark chocolate chips
  • 1/2 cup sweetened flaked coconut, or 1/2 cup unsweetened shredded coconut tossed with 1 teaspoon agave until all coconut is coated and ever so slightly damp

For the Coconut Drizzle

  • 3/4 cup powdered sugar, sifted
  • 2-3 tablespoons unsweetened coconut milk
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 176.667 Celcius or 350 F .
  2. Butter and flour a 9 inch spring-form cake pan.
  3. To make the ‘flaxeggs’ – mix the two TBS of ground flaxseed with 6 TBS of water.Stir together until thick and gelatinous. Let the mixture sit for 5 to 10 minutes so it develops a goopy texture similar to a raw egg. Warm water will speed up the goopifying process.
  4. Sift flour, baking powder and salt into a separate medium-sized bowl. Stir in 1 cup coconut. Set aside.
  5. In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugar until light and fluffy. Add half of ‘flaxegg’ mixture then add the other half of the ‘flaxegg’ mixture to the butter and cream, mixing well after each addition.
  6. Beat in vanilla.
  7. Add dry ingredients in 3 additions, alternating with coconut milk in 2 additions, mixing until just combined with each addition.
  8. Fold 145g of the chocolate chunks into batter using a rubber spatula. Pour batter into prepared pan and smooth top with spatula.
  9. Sprinkle remaining 85g of chocolate as evenly as you can on top of the batter, top with 1/2 cup of coconut. Bake for 60-70 minutes. Check cake at around 40 minutes. If it looks like it is browning too quickly, place a foil tent over the pan. Remove cake from oven when a tester placed in the center of the cake comes out clean. Let cool for at least 30 minutes before removing from pan. Cool completely before icing with coconut drizzle and cutting.

Coconut Drizzle

  1. Whisk together sugar, vanilla extract and 2 tablespoons of coconut milk. Add more coconut milk as needed until mixture is pourable.

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