Date Coconut Upside-Down Cake | Food photography and vegan baking recipe by Jennifer | Miss Walter’s |

Date Coconut Upside-Down Cake

If you think you’re up for a light, fluffy treat, then this recipe isn’t for you. So sorry. This date coconut upside-down cake is rich and sweet, even without additional table sugar-free. The up-side-down cake makes such a stunning centrepiece for a tea party, or any party really. The natural sweetness of the dates gives the coconut cake base a little Middle-Eastern-something something. This is a vegan recipe, without the use of oil and table-sugar.


This recipe for a vegan Date Coconut Upside-Down Cake is:

  • Vegan (no dairy, no eggs)
  • Gluten-free
  • Nut-free
  • Oil-free
  • No added white sugars

Something delicious for every vegan sweet tooth

Have a look at my collection of amazing plant-based, vegan recipes to discover even more amazing vegan desserts.

Date Coconut Upside-Down Cake
Prep time
20 mins
Baking time
35 mins
Total time
55 mins

A rich date coconut up-side down cake that works perfectly for a late summer tea party. 

Course: Dessert
Keyword: glutenfree, glutenfree baking, glutenfree baking recipes, glutenfree cake, vegan baking, vegan dessert, vegan recipe, vegan summer dessert
Recipe created by: Jennifer Walter
  • bit of tahini
  • 250 g dates, pitted
  • 4 tbsp. flaxseed flour
  • 120 ml water
  • 1 pinch of salt
  • 100 g desiccated coconut
  • 25 g coconut flour
  • 100 g rice flour
  • 75 g buckwheat flour
  • 1.5 tsp. baking powder
  • 50 g coconut blossom sugar
  • 1.5 tsp. ground ginger
  • 1 tsp. cardamom
  • 1 tsp. cinnamon
  • 400 ml oat milk
  • 120 g apples
  1. Preheat your oven to 180 degrees C and grease a round cake tin (approx. 26cm diameter) with tahini. Most of all, grease  the bottom really well, so that the dates won't stick to the tin after baking. In a medium bowl, mix the flaxseed flour with the water and combine well. Cut the dates in half lay them in circles on the bottom of your cake tin, facing cutting side downwards. After that, mix the desiccated coconut, all flour types, salt, baking powder, sugar and all spices in a bowl and combine well. Now grab the other bowl and mix the coconut milk to your flaxseed mix. Combine well with an electric mixer. Now add the apple sauce and oat milk and combine well. Now pour your liquid mix to your dry mix. Combine well and fill it into your prepared tin. Bake for 35-40 minutes. Let the date coconut upside-down cake cool out completely before removing the tin.

My Mum always said, that I’m too curious for my own good…. so please share your beautiful recreations with me by using my hashtag #JennifersRecipes

Have we met on Instagram?

In case you have any troubles with it, pop me a DM on Instagram, that’s the place where I hang out the most!

Hungry for more?

I got you, babe! Make sure you check out my other plant-based recipes!

How about a slice of delicious Almond Cake with Persimmon Kaki, amazing vegan Peanut Butter Cookies or yummy Date Flapjacks?

Have we met?

Meet Jennifer

Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.


Learn more about me!