Gluten free and Vegan Coconut loaf! 

This beautiful creation sits somewhere between cake and bread. It can be either and is absolutely delicious as either. Eat it cold with a cup of tea or warm slightly with some butter and jam. Absolutely delicious either way and incredibly moreish. 

This is definitely going to be a favourite for a long time. 

This recipe produces 1 large loaf cake and takes about 10 minutes to prepare and 45-50 minutes to cake. 


  • 300g Gluten free plain flour (as always we have used Doves Farm). 
  • 2 teaspoon Baking Powder  (be sure to check it is gluten free). 
  • 1 teaspoon ground cinnamon 
  • 4 tablespoon Ground Flaxseed
  • 225g caster sugar 
  • 150g desiccated coconut 
  • 350ml dairy free milk (we used almond) 
  • 50ml sunflower oil 


  1. Preheat your oven to 180c and prepare the loaf tin. You can grease with a little extra sunflower oil or use a spray oil. (We use a spray oil) 
  2. Into a large bowl, sift the flour, baking powder and cinnamon. Add the flaxseed, sugar and coconut and mix together until thoroughly combined. 
  3. Pour over the milk and oil and mix throughly until you have a thick batter. 
  4. Pour the batter into the prepared tin (it should be full) and bake in the centre of the oven for 45-50 minutes. The loaf should be slightly risen and golden brown. Cracks are normal. A skewer inserted in the centre should come out clean. 
  5. Leave to cool in the tin for a ten minutes before turning out into a wire rack to cool completely. 
  6. The loaf should store for upto 3 days in an airtight container, if you don’t eat it before then! 


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