Gluten Free, Vegan Raspberry, Chocolate and Coconut Cake… Sunday Baking For Monday Morning Cake-ing!

It’s feeling cold enough to bake cakes again, so I’ve given my trusty and insanely easy to make gluten free vegan cake recipe a revamp. I think I will need a little cake to cheer me up (and power me up) when I’m working a double tomorrow too!

This take on it mixes up raspberry, dark chocolate and coconut. Eat it hot from the oven when the chocolate is melted and the raspberries hot and gooey, or let it cool and have it for breakfast… there are two bananas in here too and if the clocks changing, and the temperature dropping doesn’t warrant a little bit of chocolate for breakfast I’m not sure what the hell does!

It isn’t a pretty cake by any measure, but who needs empty promises… it’s bloody delicious, so who cares!


  • 100g gluten free self raising flour (I used the Freee by Doves Farm one)
  • 60g desiccated coconut
  • 100g golden caster sugar
  • 100g coconut yogurt
  • 100g non dairy “butter” substitute (make sure it is labelled as suitable for baking)
  • 2 ripe bananas, well mashed
  • Half tsp baking powder
  • Half tsp powdered vanilla
  • 50g dark chocolate 70% cocoa solids minimum
  • 100g frozen raspberries


  1. Preheat your oven to to gas 4 / 180C and line an 8″ (20cm) loaf tin with baking parchment.
  1. Mix together the mashed up bananas, the gf self raising flour, the golden caster sugar, the vegan butter substitute, the coconut yogurt, baking powder, the vanilla powder and 40g of the coconut. There is no order to how you put the ingredients in… plonk them in a bowl and mix them until it’s all combined properly- no lumps of fat left.
  1. Mix through the raspberries and chopped chocolate.
  2. Pour the cake mix into the tin and sprinkle the remaining coconut over the top.
  3. Put it in the oven for 40 minutes and check it with a skewer. If it comes out clean of cake mix then it’s good to go, if not give it an extra 5 minutes.
  4. Allow the cake to rest for at least 10 minutes before you dive in, because who can resist still-molten chocolate?

So far I’ve eaten three slices while photographing it. The Pet Finn dived face-first at a fat slice as soon as he got back from the studio, his eating only interrupted by positivity and expletives. I’ve had to put it away so I still have something to look forward to getting up for work on a grey Monday morning!

B. x

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