Frosted Coconut Cake, Gluten-free

Veronica's Healthy Living
I copied down ingredients of this cake from a Martha Stewart Living Show years ago. I have since adapted it to be sugar-free, egg, gluten, and dairy-free. Her original recipe called for 1 1/2 cups flour, 3 eggs, 1/2 cocoa, and 1 cup of honey. I substituted gluten-free flours (along with zanthum gum), and cut the honey in half. I found that it was too sweet for my taste, especially since I added icing, and coconut. And I used flax eggs (3 tbsp. flax seed soaked in 3 tbsp. water) The gluten-free flour made the cake more dense, almost brownie like, and the amaranth seeds gave it a delightful crunch. This is a very satisfying treat! I think this is my new favorite dessert!  Enjoy!
Prep Time 5 minutes
Cook Time 37 minutes
Chilling Time 4 hours


  • ¾ cup walnuts (toasted 5-7 minutes)
  • 2 cups white rice flour
  • ½ cup coconut flour
  • 1 tsp zanthum gum
  • ¼ cup amaranth seeds (optional)
  • ½ cup honey
  • 1 cup applesauce unsweetened
  • 3 flax eggs (3 tbsp. flax seeds soaked 10 minutes in 3 tbsp. water)
  • 1 cup unsweetened coconut flakes grated
  • 1 heaping tbsp coconut milk powder (optional)
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp ginger ground
  • Icing (see below)
  • Extra loose large-flaked coconut


  • 1 can full-fat coconut milk (overnight in refrigerator or 4 hours at least)
  • ½ cup confectioners sugar sugar-free
  • 1 tsp vanilla


Cake Recipe

  • Toast walnuts in 350 degree oven for 5-7 minutes. Cool.
  • Add all ingredients to a large mixing bowl. Mix well.
  • Pour mixture into greased 8 x 8 or 9 x 11 cake pan.
  • Bake at 350 degrees for 30 minutes, or until toothpick comes out clean.
  • Cool
  • Ice cake. Top with large flaked unsweetened coconut.  Refrigerate to set icing.

Icing Recipe

  • Scoop coconut solids into blender. Keep coconut liquid  for later use in smoothies or soups.
  • Add rest of the ingredients, and blend at high speed until thick and fluffy.
  • Keep in refrigerator until ready to use. It will soften at room temperature, so you may need to keep the cake in the refrigerator until time to serve.