Healthy Chocolate Cake and Whipped Coconut Icing | Dairy-Free, Soy-Free, Low Sugar, Wholegrain

Healthy Chocolate Cake and Whipped Coconut Icing | Dairy-Free, Soy-Free, Low Sugar, Wholegrain

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings

One of the easiest cake to make: Healthy chocolate cake and whipped coconut icing! Dairy-free, no wheat, low sugar, no soy.


  • 1 cup rye flour
  • 1 cup spelt flour
  • 1 tsp aluminum-free baking powder
  • ¼ tsp sea salt
  • ½ cup cocoa powder Dutch-processed
  • 3/4 cup rice milk (or nut milk)
  • 1 tbsp pure vanilla extract
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup organic unbleached sugar
  • 1/4 cup organic whole sugar (Sucanat)
  • 4 organic free-range eggs lightly beaten
  • 1 cup organic strawberry jam low sugar


  • 796 ml full fat coconut milk (2 x 398 ml cans), put in fridge for a few hours to solidify the cream on top
  • 2 Tbsp maple syrup
  • 1/2 tsp pure vanilla extract



  1. You'll need 2 x 9" diameter (round) cake pans. Line the bottom of both pans with parchment paper (cut the parchment paper to fit) and use a bit of olive oil to 'glue' it to the bottom.
  2. In a mixing bowl, mix the flours, sugars, cocoa powder, baking powder and salt.
  3. In another bowl, mix the eggs, rice milk, olive oil and vanilla. Combine the 2 bowls together.

  4. Pour the batter into the 2 prepared round cake pans. Smooth the tops.
  5. Bake in a 350F (180C) oven for about 25-30 minutes, or until cooked through (you can use a toothpick or a small knife to pierce the cake, if it comes out clean, it's cooked! If it still looks wet, it needs to cook a few more minutes).
  6. When it's cooked, remove from oven and let cool for 10-15 minutes in the pans. Then run a butter knife all around the pans to help get the cakes out, flip on a cooling rack and let cool completely (at least an hour or two), then put a plate on top and flip over.
  7. Let the cakes cool completely before attempting to put any icing on them, otherwise the icing will melt! You can even put the cakes in the fridge for 20-30 minutes to make sure they are completely cold.
  8. To make the icing, remove the coconut milk cans from the fridge, open, and using a spoon, carefully remove the hard cream on top to put into a small or medium mixing bowl. Be careful to only use the cream and not the water that will be at the bottom of the can. Using your hand mixer with a whisk attachment, beat the coconut cream until fluffy (this might take a few minutes), then add the maple syrup and vanilla, and whisk some more until the cream is light and fluffy. If you notice that the fluffiness is starting to change back into liquid, stop immediately. Put in fridge for about 10-15 minutes to cool it down, but no more, otherwise it'll harden.


  1. You'll need to level each layers so that they are flat, so you might need to cut some of the tops off. If you want more layers, you can cut them in half.
  2. Always put each layers top side down, so that the bottom becomes the top.
  3. Once you have all your layers ready, put icing and jam in between each of them, one layer at a time. I put jam on the first layer, then coconut cream, and then jam.
  4. Once finished, pour the prepared whipped coconut cream on top, and using an icing spatula, spread a thick layer of icing all around the cake.
  5. You can add sprinkles if you wish to, or not. Put in the fridge at least 20 minutes to set the icing. Enjoy!

  6. You can make the cake layers 2 days ahead, and ice the whole cake the day before your event, that way, no stress during your party! :)

Recipe Notes

If you're rushed for time, you can also find at the store an organic whipped coconut cream pre-made that is found in the frozen aisle. It's not as healthy, but pretty good.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 571kcal | Fat: 38g | Saturated fat: 21g | Cholesterol: 81mg | Sodium: 128mg | Potassium: 472mg | Carbohydrates: 60g | Fiber: 5g | Sugar: 27g | Protein: 9g | Vitamin A: 120% | Vitamin C: 1% | Calcium: 77% | Iron: 5.7%