Two bite candies made from sticky coconut filling covered with chocolate and an almond on top of each one. This rendition of the Almond Joy Cake includes recipes for chocolate and vanilla cake layers with that sticky, gooey coconut filling in between each layer. A thin coating of chocolate buttercream and ganache poured over every inch of it!

Almond Joy Cake [Vegan]



Cooking Time




For the Frosting:

For the Vanilla Cake:

  • 2 tablespoons Ground Flax Seeds
  • 5 tablespoons Hot Water
  •  1 Tablespoon White Vinegar
  •  1/2 cup Soy Milk
  •  1 teaspoon Vanilla Extract
  •  1 1/4 cup Cake Flour
  • 3/4 cup Granulated Sugar
  •  2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 6 Tablespoons Vegan Butter

For the Chocolate Cake:

  • 3/4 cup All Purpose Flour
  •  1/3 cup Granulated Sugar
  • pinch of Salt
  • 3/4 teaspoon Baking Powder
  •  3/4 teaspoon Baking Soda
  •  4 Tablespoons Coconut Oil
  •  3/4 cup Boiling Water
  • 1/3 cup Dutch Process or Natural Cocoa Powder
  • 3 Tablespoons Ground Flax Seeds
  • 5 Tablespoons Hot Water
  • 1 teaspoon Vanilla Extract

For the Coconut Filling:

  • 3 cups Sweetened Shredded Coconut
  •  1 cup Vegan Sweetened Condensed Milk
  •  1 teaspoon Vanilla Extract
  • 1/2 cup Almond Flour or Coconut Flour

For the Ganache Icing:

  • Vegan Semi Sweet Chocolate 8 ounces
  • Soy Milk or Almond Milk 3/4 cup


For the Vanilla Cake:

  1. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken.
  2. Add the vinegar to the soy milk to sour.
  3. Sift the flour with the baking powder and salt.
  4. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed.
  5. Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract.
  6. Add about 1/3 of the flour to the creamed mixture then add half of the soured milk.
  7. Add another 1/3 of the flour and then the remaining sour milk.
  8. Add the last amount of flour and mix just to combine evenly.
  9. Pour the batter into a greased and parchment lined 7" cake pan and bake in a preheated 350°F oven for approximately 25 minutes or until it is springy to the touch when you gently press the centers.

For the Chocolate Cake:

  1. Combine ground flax seed with the 5 Tablespoons of hot water and whisk smooth.
  2. Let stand for 5 minutes to thicken to a paste.
  3. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl.
  4. Combine the coconut oil, 3/4 cup boiling water and cocoa powder together and whisk smooth.
  5. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth.
  6. Divide the batter between 2-7" cake pans filling slightly more than half full and bake in a preheated 350°F oven for approximately 22 - 38 minutes or until they are springy to the touch when you gently press the centers.

For the Filling:

  1. Combine all the ingredients for the filling together in a large mixing bowl, add 1 cup of the buttercream from above to the coconut filling for a creamier cake filling.