Covered in a creamy raspberry frosting, these beautiful mini Neapolitan cakes are the perfect way to celebrate a birthday (or any day of the week). They consist of two stacked sponge cake layers, one vanilla, and one chocolate. The frosting is made with frozen raspberries instead of fresh for a less watery frosting, feel free to use frozen strawberries instead if you'd like. Either way, these gorgeous cakes will turn out delicious!

Mini Neapolitan Cakes [Vegan, Gluten-Free]



2 mini cakes



For the Cake:

  • 3/4 cup quinoa flour or all-purpose gluten-free flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/4 cup of the soaking water reserved
  • 2 tablespoons avocado oil or olive oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup filtered water
  • 1 1/2 tablespoons cacao powder or unsweetened cocoa powder
  • 1 tablespoon apple cider vinegar

For the Frosting:

  • 1 13.66-ounce can full-fat coconut milk
  • 2 tablespoons maple syrup
  • 1/2 cup organic freeze-dried strawberries or raspberries
  • 1 teaspoon pure vanilla extract
  • 1/2 cup, plus 2 tablespoons coconut butter, warmed to liquid


  1. Preheat the oven to 375°F and position rack in center of oven. Line the bottoms of two cake pans with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn't stick. Whisk flour, baking powder, baking soda, and sea salt in a large bowl to blend well. Place dates, reserved water, oil, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Divide the mixture evenly between 2 bowls, and whisk the cacao powder into one.
  2. Whisk 1 1/2 teaspoons of cider vinegar into each bowl of batter until bubbles form. Transfer cake batter to prepared pans, pour the chocolate batter into one, and the vanilla batter into the other, and bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then slice each in half horizontally so you have 2 layers out of each.
  3. Meanwhile, to make the frosting, combine all ingredients in a blender and blend until smooth. Pour into a bowl and set in the freezer for about 30-45 minutes, whisking every 15 minutes until it reaches the thickness and consistency of thick whipped cream or buttercream frosting.

To Assemble:

  1. Place one chocolate cake layer on a plate, and spread a 1/2-inch thick layer of frosting over it. Place a vanilla cake layer over that, then spread the frosting on the top and down the sides of the cake. Repeat with the other cake.