This soft, sweet cake is loaded with coconut flavor! Whoever said cake can't be good for you clearly hasn't met this one. This recipe is healthy, gluten-free, and naturally sweetened. A single layer cake that’s super easy, but a total crowd pleaser. This vegan coconut cake is perfect for the warm weather seasons. Coconut just screams tropical, warm, fun, and summertime.

Fruit-Sweetened Triple Coconut Cake [Vegan, Gluten-Free]

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Cooking Time



  • 1 1/2 cups almond flour
  • 1 1/2 cups coconut flour
  • 1 cup date paste (about 16 Medjool dates blended with 1 cup hot water)
  • 1 cup unsweetened applesauce
  • 1/2 teaspoon coconut extract
  • 3 cups almond milk
  • 1/2 shredded, unsweetened toasted coconut
  • Optional toppings: coconut whipped cream, date caramel, coconut milk, and shredded toasted coconut


  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the almond and coconut flour and stir to combine.
  3. Add the date paste, applesauce, coconut extract, and 2 cups of almond milk. Stir to combine.
  4. Once that is all incorporated, add the final cup of almond milk.
  5. Fold in the toasted coconut and mix until everything is combined.
  6. Bake the cake for 1 hour. Allow the cake to cool for at least 1 hour in the pan, and even after that it may be fragile when you turn it out.

Nutritional Information

Total (Before Added Optional Toppings) Calories: 3,280 | Total Carbs: 211 g | Total Fat: 144 g | Total Protein: 96 g | Total Sodium: 1,014 mg | Total Sugar: 40 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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