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Vegan Neapolitan Coconut Cake


  • Author: Jennie Graham
  • Total Time: 55 minutes
  • Yield: 4 days. the coconut cream frosting holds well when chilled. allow to come to room temperature 30 minutes before serving 1x

Description

A delicious and easy recipe for Vegan Neapolitan Coconut Cake that you’ll love making at home.


Ingredients

Scale
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 cup almond milk
  • ⅓ cup melted coconut oil
  • 2 tsp vanilla extract
  • 1 cup fresh strawberries (pureed)
  • 1 can coconut cream (chilled)
  • ¼ cup powdered sugar

Instructions

  1. Prepare Oven and Pans: Preheat oven to 350°F (175°C). Grease three round cake pans with coconut oil and dust with flour.
  2. Mix Dry Ingredients: Whisk together flour, sugar, cocoa powder, baking powder, and pinch of salt in large bowl.
  3. Combine Wet Ingredients: Mix almond milk, melted coconut oil, and vanilla extract until smooth. Pour into dry ingredients and stir gently.
  4. Divide and Flavor Batter: Split batter into three bowls. Keep one plain for vanilla, mix strawberry puree into second, add extra cocoa to third.
  5. Bake Layers: Pour each batter into prepared pans. Bake 25-30 minutes until toothpick comes out clean.
  6. Prepare Frosting: While layers cool, whip chilled coconut cream until fluffy. Gradually add powdered sugar to taste.
  7. Assemble Cake: Stack cooled layers with frosting between each. Start with vanilla, then strawberry, then chocolate on top.
  8. Final Frosting: Cover entire cake with remaining coconut cream frosting, smoothing with offset spatula.

Notes

  • Chill coconut cream overnight for best whipping results – the cold temperature helps it hold its shape
  • Use room temperature ingredients for smoother batter mixing and more even texture in final cake
  • Don’t overmix the batter as this can lead to tough, dense cake layers instead of light and fluffy ones
  • Cool layers completely before frosting to prevent melting and sliding – patience pays off here
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 285 calories
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 10g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Vegan Neapolitan Coconut Cake, recipe, homemade, cooking, food, easy recipe