How do I achieve the thick consistency for the strawberry frosting?

To achieve a thick, whipped cream consistency for the frosting, blend all ingredients and then chill the mixture in the freezer for 30-45 minutes, whisking every 15 minutes until it reaches the desired texture.

What ingredients sweeten these Mini Neapolitan Cakes?

The cake layers are naturally sweetened with 1/2 cup of packed soft Medjool dates, which are pitted, soaked, and then blended with reserved water, oil, and vanilla extract.

How do I ensure the cake layers don't stick to the pans?

To prevent sticking, line the bottoms of your cake pans with parchment paper and lightly coat both the parchment and pan sides with oil before pouring in the batter.

Can I use regular all-purpose flour for the cake layers?

The recipe specifies quinoa flour or all-purpose gluten-free flour for the cake base, ensuring the cakes remain gluten-free as intended.

How are the chocolate and vanilla cake layers created from one batter?

After blending the main cake batter, divide it evenly into two bowls. Whisk cacao powder into one bowl to create the chocolate layer, leaving the other as the vanilla layer.

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Mini Neapolitan Cakes
[Vegan, Gluten-Free]

Name: Mini Neapolitan Cakes [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 2 mini cakes
Ingredients: 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; 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

AL By: Amy Lyons

Author Bio

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake. She is also... Read More

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A stack of mini Neapolitan cakes with distinct chocolate and vanilla layers, generously frosted with a vibrant pink freeze-dried strawberry topping, presented on a plate.

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Mini Neapolitan Cakes [Vegan, Gluten-Free]

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Ingredients You Need for Mini Neapolitan Cakes [Vegan, Gluten-Free]

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

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How to Prepare Mini Neapolitan Cakes [Vegan, Gluten-Free]

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.
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.
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:

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.