Chocolate coconut bundt cake recipe

Easy recipe for a dairy-free gluten-free flourless chocolate coconut bundt cake smothered with a rich dairy-free chocolate ganache

Dairy-free, gluten free, special occasion, dessert  

Prep: 20 mins  |  Cook: 45 min |  Total time: 1 hour 5 min

Serves a crowd

Chocolate coconut bundt cake

This cake. It’s amazingly decadent and happily free from gluten and dairy. Flourless cakes like this one are so moist and keep very well for days. This Chocolate coconut bundt cake combines ground almond and desiccated coconut in place of flour.

Delicious as it is alone, the ganache makes it really special. Coconut milk makes the perfect substitute for double cream and imparts its own subtle flavour. Be sure to use full-fat coconut milk, the light versions are just regular coconut milk watered down.

I make this cake in a bundt tin, but it could also be made in a 23cm springform tin.


  • 175g vegan spread (I used Vitalite)
  • 300g ground almonds
  • 100g desiccated coconut (and a little extra to sprinkle)
  • 50g coco powder
  • ½ tsp salt
  • ½ tin full fat coconut milk
  • 75g dark chocolate (broken into chunks)
  • 250g caster sugar
  • 3 eggs

Dairy-free chocolate coconut ganache

  • ½ tin full fat coconut milk
  • 225g dark chocolate (broken into chunks)


  1. Grease a bundt tin with cake release spray and preheat the oven to 180C
  2. Bring the half tin of coconut milk the boil in a saucepan, then remove from the heat and add the dark chocolate, leave for a couple of minutes until the chocolate melts, then stir to combine
  3. Beat the sugar and spread together for a few minutes until well combined, then add the eggs one at a time
  4. Combine the dry ingredients in a bowl (almonds, desiccated coconut, coco powder, salt)
  5. Beat the coconut milk into the butter and sugar, then beat in the dry ingredients
  6. Pour the mixture into the bundt tin
  7. Bake for 45 mins (check after 40mins)
  8. Allow to cool for 15mins
  9. Bang the tin on the floor a couple of times, say a prayer and then tip the cake onto a wire rack or plate to cool completely (be very careful when you transfer it if using a rack)
  10. To make the ganache, bring the other half tin of coconut milk to the boil, remove from the heat, add the chocolate, allow to melt and stir well, then cool down to room temperature while the cake cools completely
  11. Drip the ganache over the cake and sprinkle with some desiccated coconut
  12. Chill for an hour in the fridge
  13. Try not to eat all at once

For another fabulous dessert idea, why not try my summer fruit and coconut cream Pavlova?

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