Jazzy's Vegan Coconut-Chocolate Chip Quick Cake

Recipe by: Jazzy Vegetarian

Coconut-Chocolate Chip Quick Cake is a delicious vegan and gluten-free dessert, or snack treat that’s easy to make any time! Featuring mashed bananas (standing in for eggs) oats, chocolate chips, and shredded coconut, this delightful treat is easy-to-prepare and easier to eat!


Makes 8 to 10 servings.

  • ¼ cup plus 1 teaspoon PAPA VINCE extra-virgin olive oil, divided
  • 2⅔ cups freshly ground, gluten-free oat flour (see “How to Make Oat Flour,” BELOW)
  • ⅔ cup unsweetened shredded dried coconut
  • ⅔ cup vegan cane sugar
  • 2½ teaspoons baking powder
  • ⅛ teaspoon salt
  • 1½ cups unsweetened plain dairy-free milk
  • ¾ rounded cup (very firmly packed) mashed ripe bananas (about 2¼ to 2½ small bananas)
  • 2 teaspoons vanilla extract
  • ⅔ cup vegan chocolate chips (55% to 70% cacao)
  • Sliced fresh strawberries, for garnish (optional)


  1. Preheat the oven to 375℉. Lightly coat a 9-inch round cake pan with 1 teaspoon olive oil.
  2. Put the flour, coconut, sugar, baking powder, and salt into a large bowl and stir with a dry whisk to combine. Add the dairy-free milk, mashed bananas, ¼ cup olive oil, and vanilla and stir together using a large spoon until incorporated. Fold in the chocolate chips.
  3. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  4. Put the pan on a wire rack and gently run a table knife around the perimeter of the cake. Cool for 20 to 30 minutes before serving. Garnish with sliced fresh strawberries, if desired. Covered tightly and stored in the refrigerator, leftover cake will keep for about 3 days.

Vegan Coconut-Chocolate Chip Quick Cake, Gluten-Free, made with Italian Extra Virgin Olive Oil

How to make Oat Flour

To make freshly ground, gluten-free oat flour, put rolled oats into a blender (or food processor) and process into coarse (or fine) flour. 3¼–3½ cups gluten-free, quick cooking (or old-fashioned) rolled oats will yield approximately 2¾ cups oat flour.


Why does this recipe stand out from the crowd?

This Coconut-Chocolate cake is a gluten-free, vegan, and healthy dessert option. This recipe:

  • Is made with oat flour, which is safe for people with celiac disease or gluten intolerance.
  • Uses unsweetened shredded dried coconut and vegan cane sugar instead of refined white sugar, which gives it a healthier sweetness and a more complex flavor.
  • Contains vegan chocolate chips and is garnished with sliced fresh strawberries.

In addition to being unique and delicious, this cake is also relatively low in calories and fat, high in fiber, and a good source of vitamins and minerals. This makes it a healthier option than many other cake recipes.

Nutritional Value

Serving size: 1/8 cake

Calories per serving: 220 kcal

Total Fat 11.5g
Saturated Fat 2.5g
Trans Fat 0g
Monounsaturated Fat 8g
Polyunsaturated Fat 1.5g
Cholesterol 0mg
Sodium 11mg
Total Carbohydrate 28g
Dietary Fiber 3g
Sugar 14.5g
Protein 2.5g
Vitamin E 10% DV *
Vitamin K 10% DV  *
Vitamin A 3% DV  *
Vitamin C 8% DV *
Calcium 2% DV *
Iron 4% DV *
Potassium 2% DV *

 (*) %DV values are based on a 2,000 calorie diet

Recipe from EASY VEGAN HOME COOKING by Laura Theodore, © 2021. Published by Hatherleigh Press. Reprinted by permission.

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