Almond Joy Cake
Serves: 7" cake to serve 10 pepole
  • 1 Recipe Aquafaba Swiss Buttercream or Easy Vegan Buttercream
  • Cocoa Powder 3 Tbs to make a portion of it chocolate
  • For the Vanilla Cake Layer
  • Ground Flax Seeds 2 tablespoons (16g)
  • Hot Water 5 tablespoons (75ml)
  • White Vinegar 1 Tablespoon (15ml)
  • Soy Milk ½ cup (120ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Cake Flour 1¼ cup (150g)
  • Granulated Sugar ¾ cup (150g)
  • Baking Powder 2 teaspoons (10g)
  • Salt ½ teaspoon (3g)
  • Vegan Butter 6 Tablespoons (84g)
  • For the Chocolate Cake
  • All Purpose Flour ¾ cup (94g)
  • Granulated Sugar ⅓ cup (67g)
  • Salt pinch
  • Baking Powder ¾ teaspoon
  • Baking Soda ¾ teaspoon
  • Coconut Oil 4 Tablespoons (56g)
  • Boiling Water ¾ (177ml)
  • Dutch Process or Natural Cocoa Powder ⅓ cup (70g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 5 Tablespoons (75ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Coconut Filling
  • Sweetened Shredded Coconut 3 cups
  • Vegan Sweetened Condensed Milk 1 cup *recipe follows
  • Vanilla Extract 1 teaspoon
  • Almond Flour or Coconut Flour ½ cup
  • For the Ganache Icing
  • Vegan Semi Sweet Chocolate 8 ounces
  • Soy Milk or Almond Milk ¾ cup
  1. For the Vanilla Cake:
  2. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
  3. Add the vinegar to the soy milk to sour
  4. Sift the flour with the baking powder and salt
  5. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  6. 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
  7. Add about ⅓ of the flour to the creamed mixture then add half of the soured milk
  8. Add another ⅓ of the flour and then the remaining sour milk
  9. Add the last amount of flour and mix just to combine evenly.
  10. Pour the batter into a greased and parchment lined 7" cake pan and bake in a preheated 350°F oven for approximately 25minutes or until it is springy to the touch when you gently press the centers
  11. For the Chocolate Cake:
  12. Combine ground flax seed with the 5 Tbs of hot water and whisk smooth
  13. Let stand for 5 minutes to thicken to a paste
  14. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
  15. Combine the coconut oil, ¾ cup boiling water and cocoa powder together and whisk smooth
  16. Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
  17. 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
  18. For the Coconut Filling:
  19. Combine all the ingredients for the filling together in a large mixing bowl, form your almond joy candies from a small portion of this (I made 12 fun sized candies and had exactly enough filling left for my cake) add 1 cup of the buttercream from above to the coconut filling for a creamier cake filling
  20. Assemble the cake as shown in the video
Recipe by Gretchen's Vegan Bakery at