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Apple Coconut Cake (Gf, Cf, Vegan)

When I was doing the baking for the Autism gala back in October, I also wanted to give something to the coordinator of the event who has asked me each year to donate! I adapted this apple and coconut cake from glutenfreegoddess.blogspot.com/2010/09/coconut-flour-apple-cake.html to use up the GFCF starches and flours I had and the outcome was decadent!

Recipe card by YummySmellscaEditorial by recipesvibrant · Updated October 13, 2026
AppleCoconutFruitCanadianVeganFree Of...
Apple Coconut Cake (Gf, Cf, Vegan)

Total time

105 min

Servings

12

Calories

371.4

Category

Dessert

Experience the perfect balance of comfort and health with this Apple Coconut Cake. Naturally gluten-free, dairy-free, and vegan, this moist and fragrant dessert combines the crunch of fresh apples with the tropical richness of shredded coconut. It’s an ideal crowd-pleaser for Thanksgiving, birthdays, or any special occasion that calls for a wholesome, homemade treat.

Ingredients

Makes 12 servings

  • 3 flax seeds
  • 1/4 hot water
  • 1/2 sorghum flour
  • 1/2 cornstarch
  • 1/2 guar gum
  • 1/2 baking powder
  • 1 baking soda
  • 1/2 sea salt
  • 1/2 pumpkin pie spice
  • 1/2 brown sugar
  • 1 coconut oil
  • 1 coconut milk
  • 1/2 vanilla extract
  • 1 apples
  • 2 unsweetened coconut
  • 2 apple
  • 1/4 raw sugar

Method

  1. Preheat the oven to 350 F and line the bottom of a 10” spring form pan.

  2. In a small bowl, whisk together the flaxseed and hot water. Set aside.

  3. Whisk together flours, starch, guar gum, baking powder, baking soda, salt and spice. Set aside.

  4. In a large bowl, beat together flax mixture, brown sugar, oil, coconut milk and vanilla until the batter is smooth.

  5. Fold in the chopped apples and coconut.

  6. Spread in the prepared pan and lightly press sliced apple pieces in a decorative pattern on top.

  7. Sprinkle the top of the cake with raw sugar.

  8. Bake 55 - 60 minutes. Do not open the oven door before 45 minutes.

  9. Cool in the pan twenty minutes, then loosen the sides of the cake from the pan and remove the ring. Cool completely before slicing (although this is delicious gently reheated).

Cook's notes

  • Use firm, tart apples like Granny Smith or Honeycrisp to ensure they hold their shape and provide a nice contrast to the sweet coconut batter.
  • Toast your shredded coconut lightly in a dry pan before folding it into the batter for a deeper, nuttier flavor profile.
  • Ensure your gluten-free flour blend contains xanthan gum to provide the necessary structure since this recipe is flourless and vegan.

Easy swaps

  • If you prefer a different fruit, chopped pears work beautifully as a 1:1 substitute for apples.
  • Swap coconut oil for melted vegan butter for a slightly richer, buttery taste.
  • For a soy-free version, ensure your dairy-free milk alternative is almond or oat-based rather than soy-based.

Frequently asked

Is this Apple Coconut Cake actually gluten-free?

Yes, this recipe is crafted to be 100% gluten-free. Just ensure your chosen flour blend is certified gluten-free to avoid any cross-contamination.

Can I make this recipe ahead of time?

Absolutely! This cake stays moist for days and the flavors often meld better after 24 hours, making it a perfect make-ahead dessert.

Do I need a special cake pan for this?

A standard 9-inch round cake pan or a square baking dish works perfectly for this recipe.

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