Gluten free chocolate cake with coconut


1/2 cup cashews (Preferably soaked in water over night. It is optional, but it makes them more nutritious. Read more.)
1 cup shredded coconut
2 tablespoons agave syrup


  1. If you have soaked your cashews – drain and rinse them.
  2. Put them in a blender and mix until you have a smooth nut butter.
  3. Add the shredded coconut and agave and stir with a spoon or mix with your hands until you have a smooth dough.
  4. Press into the bottom of a small cake pan. I used a very small cake pan, 9 cm/3,5 inches like this one…..


Chocolate cake
3/4 cup cashews (soaked for a couple of hours)
3 tablespoons cocoa powder
3 tablespoons agave syrup
3 tablespoons coconut oil


  1. Drain and rinse the cashews. Put them in a blender and mix until you have a smooth butter.
  2. Add the rest of the ingredients and mix well.
  3. Pour onto your crust and let it set overnight or for at least a couple of hours.


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2 Responses to "Gluten free chocolate cake with coconut"

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  1. Kate

    April 16, 2015 at 7:23 pm

    This recipe looks divine!
    Just a quick question, is this something that I can keep in the fridge for more or so a week?

    • angelasheaven

      April 17, 2015 at 7:15 am

      Hi Kate! Thanks! You can keep it in the fridge for at least a week. It usually doesn´t last that long so it shouldn´t be a problem 😉


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