Description
Indulge in the delightful Vegan Neapolitan Cake with Coconut Cream, a vibrant dessert that features three moist layers of chocolate, vanilla, and strawberry, all frosted with luscious coconut cream. This visually stunning cake is perfect for celebrations or simply treating yourself on a weekday. Its rich flavors and easy preparation will leave your friends and family asking for seconds!
Ingredients
Scale
- 1 ½ 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
- Preheat your oven to 350°F (175°C) and grease three round cake pans.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and a pinch of salt.
- In another bowl, mix almond milk, melted coconut oil, and vanilla extract until combined. Pour into dry ingredients and stir gently.
- Divide the batter into three bowls: one plain for vanilla, one with pureed strawberries for the strawberry layer, and one with additional cocoa powder for chocolate.
- Bake each layer for about 25-30 minutes or until a toothpick comes out clean.
- While cooling, whip chilled coconut cream until fluffy and add powdered sugar to taste.
- Once cooled completely, stack layers in order (vanilla on bottom), frosting between each layer. Frost the top and sides with remaining coconut cream.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor variations, mix in spices like cinnamon or swap coconut cream for almond or cashew cream. - Garnish with fresh fruit or edible flowers for extra flair!