Chocolate Glop Cream Cake (vegan & gluten-free)

Chocolate Glop Cake - Image of a slice of vegan chocolate cake with shredded coconut on a white plate. In the background is another slice of cake and a silver fork.

I was gifted product from KAPOW NOW! to create this recipe with. All views and opinions expressed are my own.

I first published the recipe for this vegan chocolate cake back in 2017. It was made with KAPOW NOW! Chocolate Glop - a delicious combination of dates, coconut oil and cocoa (and a local product made right here in Vancouver). I realised this recipe needed an update as it's a really great vegan, gluten-free chocolate cake, regardless of whether you make it with the Chocolate Glop or not! (And you can totally make it without.)

I've been getting increasingly frustrated with vegan, gluten-free cakes I've bought tasting of sugar and not a lot else, so wanted to create a recipe that tastes like a real cake, made with real ingredients. This cake is moist, rich and chocolatey. I've made it time and time again because it's packed full of whole food ingredients and yet tastes utterly indulgent. I most recently made this cake several weeks ago at Christmas and I kid you not, it was gone within two days! To anyone who thinks vegan cakes can't taste delicious - I challenge you to make this cake and not devour it in a day.

Tips for Making this Vegan Chocolate Cake

As you can see from the images, I've made two variations of this cake. One with chocolate frosting in the middle and on top, and the other with a cream filling in the middle and chocolate frosting on top. The first option is my preferred method, but I've provided the steps for making each below so you can choose which you'd prefer.

The addition of the Chocolate Glop really finishes the cake off, but don't worry at all if you don't have this product (as many of my US and European readers won't). I'll show you exactly how to substitute it in the recipe. It's really easy!

Also, don't be put off by the length of the ingredients list! This cake isn't that complicated to make. That said, I do have a few tips. 1) Use ripe bananas - they will mash much more easily. 2) You're welcome to use cocoa instead of cacao powder - cacao just has more nutrients in. 3) Follow the instructions below closely for making the coconut cream. Although very simple to make, this is probably the trickiest part of the recipe as everything needs to stay cold so it doesn't melt. Enjoy!

Chocolate Glop Cake - Image of a slice of vegan chocolate cake with shredded coconut on a white plate. In the background is another slice of cake and a silver fork.
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5 from 4 votes

Chocolate Glop Cream Cake (vegan & gluten-free)

A decadent vegan chocolate cake that's completely gluten-free. If you're looking for a cake that's refined sugar-free and made with whole foods, try this one!
Prep Time45 mins
Cook Time1 hr
Cooling Time30 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: comfort food, healthy, vegan
Servings: 2 x 18cm cakes


  • tbsp ground flaxseed, mixed with 4 tbsp water and set aside for 15 minutes until gloopy
  • ¼ cup melted coconut oil
  • ¼ cup coconut nectar/maple syrup
  • 2 medium ripe bananas, peeled and mashed with your hands until smooth and lump-free
  • cups almond or coconut milk (unsweetened)
  • ¼ cup coconut sugar
  • ½ tsp sea salt
  • tsp baking soda
  • ½ cup cacao or cocoa powder
  • cups almond flour (or other nut flour)
  • ½ cup brown rice flour
  • ¼ tsp vanilla essence (optional)


  • 1 400ml can coconut milk (chill a can of high quality coconut milk in the fridge overnight. Open the can, drain the water and scoop out the hardened cream that separates from the liquid. Store this cream in the fridge until ready for use.)
  • 1 tbsp maple syrup
  • ½ cup KAPOW NOW! Chocolate Glop (If you don't have any Chocolate Glop, simply use 3 extra tablespoons of maple syrup and a heaped ¼ cup cacao or cocoa powder)

Toppings - Optional

  • Chopped pistachios (optional)
  • Dried rose petals (optional)
  • Shredded Coconut (optional)


To make the cake

  • Preheat the oven to 350°F/175°C. 
  • Grease two 18cm cake tins with coconut oil and line the bases with parchment paper.
  • In a large bowl, whisk the flaxseed, coconut oil and maple syrup/coconut nectar until combined.
  • Add the banana and almond milk and whisk again for several minutes until everything is fully combined.
  • Add the coconut sugar, salt, baking soda, cacao, almond flour, rice flour and vanilla (if using) and stir until mixture is combined and lump-free.
  • Divide the mixture evenly between the two cake tins.
  • Bake for approximately 45-60 minutes (until a knife comes out of the centre of each cake clean).
  • Turn the cakes out onto a wire rack and leave to cool completely.

To make the frosting

  • Chill a large bowl in the freezer for 10 minutes.
  • Using an electric whisk, whip the hardened coconut milk in the bowl until the cream is totally lump-free and fluffy.
  • Add your maple syrup and Chocolate Glop (or extra maple syrup and cacao powder if using instead) and continue to whip the mixture for another minute or so until you have mixed it well.
  • Spoon half of the frosting in a thick even layer on top of the first cake with a flat knife, sandwiching the second cake on top of it.
  • Spread the rest of the chocolate frosting over the top of the second cake, forming small peaks and a rough texture.
  • (If you'd prefer to decorate your cake with cream in the middle and chocolate frosting on top - as in image 2 above - simply reserve ½ cup of the coconut cream after whipping and spread this between the cakes. Then continue following the steps to create the chocolate frosting for the top of the cake.)

To decorate

  • Sprinkle the top of the cake with your desired toppings, and enjoy!
Tried this recipe?Mention @vancouverwithlove or tag #vancouverwithlove!

Looking for more vegan, gluten-free baking? Why not try my 8-Ingredient Chocolate Cream Pie, my Vegan Berry Sponge Cake or my Carrot Cake Muffins?

Comments 12

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  1. Cacao and cocoa powders generally require different amounts of liquid and leavening. Which one have you been using? That’s my biggest hesitation before I’d risk trying this recipe.

    1. Post

      Hi Vera, thanks for your comment. I’ve actually tried using both in this recipe and they’ve worked equally well. The taste is slightly different using each but I haven’t found they’ve needed different amounts of liquid. Let me know how you get on!

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  2. Hi, I don’t have rice flour right now. Do you have a sub you could recommend? I was thinking coconut flour but it’s a tricky ingredient.

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      Hi Lydia. I feel your pain! I wouldn’t recommend using coconut flour – as you say, it can be tricky. I’d suggest corn flour, oat flour (or blending oats into flour yourself) or even chickpea flour (it just might make the cake a little more dense). Oats would be my top pick as they’re so easy to blend into flour. Good luck!

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