This rendition of the Almond Joy cake includes the most decadent 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 is poured over every inch of it! Complete with homemade almond joy candy bars to adorn the top!

Almond Joy Cake [Vegan]






For the Frosting:

  • 1 recipes worth of vegan buttercream
  • Cocoa Powder 3 tablespoons to make a portion of it chocolate

To Make the Vanilla Layer:

  • 2 tablespoons ground flax seeds
  • 5 tablespoons hot water
  • 1 tablespoon white vinegar
  • 1/2 cup soy milk ½ cup (120ml)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups cake flour
  • 3/4 granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons vegan butter

To Make the Chocolate Cake: 

  • 1 3/4 cups all purpose flour
  • 2/3 cup granulated sugar
  • 1 pinch salt
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 7 tablespoons coconut oil
  • 1 1/2 cup boiling water
  • 1 cup of cocoa powder
  • 6 tablespoons ground flax seeds
  • 10 tablespoons of hot water
  • 2 teaspoons vanilla extract

To Make the Coconut Filling:

  • 3 cups sweetened shredded coconut
  • 1 cup vegan sweetened condensed milk 1 cup (1, 14-ounce can full fat coconut milk simmered for one hour with 1/3 cup sugar)
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour or coconut flour

To Make the Ganache Icing:

  • 8-ounces vegan semi sweet chocolate
  • 3/4 soy milk


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-inch 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 10 tablespoons of hot water and whisk smooth
  2. Let stand for 10 minutes to thicken to a paste Combine the flour, sugar, salt, baking powder, and soda together in a large mixing bowl
  3. Combine the coconut oil, 1 1/2 cup boiling water and cocoa powder together and whisk smooth.
  4. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
  5. Divide the batter between 2, 7-inch cake pans filling slightly more than half full (you may have some batter extra, just make a few cupcakes) and bake in a preheated 350°F oven for approximately 22-30 minutes or until they are springy to the touch when you gently press the centers.

For the Coconut Filling:

  1. Combine all the ingredients for the filling together in a large mixing bowl, form your almond joy candies from a small portion of this (it should make 12 fun sized candies) add 1 cup of the buttercream from above to the coconut filling for a creamier cake filling.