If you have never tried a Ferrero Rocher Coconut Almond Candy known as the Raffaello
You can now have the best of both worlds because here it is in Vegan form and Cake form!
Yes the vegan Raffaello Cake is here!
Complete with knock of copy cat recipe for Raffaello candy to decorate the top of every slice!
For those not familiar with the Raffaello, it is the not so distant cousin of the famous Ferrero Rocher chocolate confection!
Raffaello’s are coconut almond truffles stuffed with a roasted almond and then coated in coconut.
While this may seem like one hefty cake project since not only do we have to make coconut cake layers
But we also have to make layers of almond dacquoise too!
If you want to make your life easier though you can definitely leave that part out
Although it really adds a beautiful and crispy, nutty surprise element to this layer cake.
If you are up for an ultimate advanced pastry challenge I do recommend you make this cake in it’s entirety!
Don’t worry I take you step by step through the process in my video tutorial below
Just take it one recipe at a time and before you know it you will be eating this luscious Vegan Raffaello Cake!
Notes for Success:
You can prepare the coconut cake layers ahead of time and just wrap the layers well and freeze them until you are ready to assemble to cake.
If you don’t have cake flour you can use all ~ all purpose flour in the total amount of 2 cups or 240g weight
Truffles can be made days or even a week in advance but the dacquiose is one recipe I would save for the morning on the day you are making the final cake
If you leave a meringue out exposed to the elements it will attract moisture and lose its characteristic crispness.
If this is not possible, then just be sure to wrap it really well so it is not exposed to the air; I did this and it was fine
Making the dacquoise, or any meringues for that matter can be tricky
I prefer to use a dehydrator for the dacquoise but it can be done in the lowest setting of you oven.
My oven does not go below 170°F and my dehydrator obviously has much lower settings.
Aqauafaba does not like high temperatures and while 170°F technically is not a high temperature, I still like to control it by staying at 155°F and lower.
I have used my oven to “dry” meringues and it does work out fine.
Either way it will take 2 – 3 hours to dry them out.
The cream of tartar is a helpful ingredient that aids in the stability of meringues
If you don’t have it, it’s ok to leave it out.
Addtionally, when using canned aquafaba always try to find NO SALT or at least low sat chickpeas
ALSO: The recipe below for almond dacquoise is definitely more than you will need for the 2 meringue discs for the cake!
You can half the recipe or just make meringue kisses like I did!
In my opinion, after all the trouble to dry out the meringues it is nice to have more to show for all that time!
Afterall who doesn’t like a couple dozen almond meringue kisses!?
Click the links below for more great cakes like this one!
If you are making the Rafaello truffles for this cake, be sure to start the preparation the day before, see instructions below
- For the Coconut Cake
- Flax meal 4 Tablespoons (32g)
- Warm Water ½ cup (120ml)
- Full Fat Canned Coconut Milk 1 cup (237ml)
- Vanilla Extract 2 teaspoons (10ml)
- Cake Flour 2 cups (240g) *see notes above in notes for success
- Coconut Flour ½ cup *optional you can replace with more cake flour
- Baking Powder 1 Tablespoon
- Salt ½ teaspoon
- Granulated Sugar 1¼ cup (250g)
- Vegan Butter 12 Tablespoons (170g)
- Unsweetened Shredded Coconut 1 cup
- For the Coconut Buttercream
- 1 Recipe Aquafaba Swiss Meringue Buttercream OR your favorite buttercream recipe
- Coconut Flavor or Emulsion 1-3 teaspoons adjust to taste according to brand
- For the Homemade Raffaello Truffles
- Vegan White Chocolate 6 ounces (1 scant cup)
- Coconut Milk 5 Tablespoons (75ml)
- Roasted Whole Almonds 12
- Unsweetened Shredded Coconut ½ cup
- For the Almond Dacquoise
- Aquafaba Liquid ¾ cup
- Cream of tartar ¼ teaspoon *see notes for success above
- Granulated Sugar ¼ cup + 2 Tbs (75g)
- Vanilla Extract 1 teaspoon
- Roasted Almonds heaping ½ cup
- For the Garnish on the cake: 2 cups coconut flakes and more almonds as needed
- Preheat the oven to 350°F and grease & parchment line your cake pans
- For the cake batter, combine the flax meal with the warm water and let stand to thicken.
- Sift all the dry ingredients together (the cake flour, coconut flour, baking powder & salt)
- Combine the vanilla extract with the coconut milk
- In an electric mixer with a paddle attachment, cream the vegan butter with the sugar until light and fluffy (about 5 minutes) then add the flax paste and beat on high speed for about 10 seconds to smooth
- Add ⅓ of the sifted dry ingredients and mix just until combined, then add ½ of the coconut milk
- Repeat with another ⅓ of the dry and the other half of the coconut milk, and end with the last addition of dry.
- Add the shredded coconut last and then divide batter evenly into 3 greased and parchment lined 7" cake pansand bake in a preheated 350°f oven for approximately 35 minutes or until they are springy to the touch when you gently press the centers.
- Prepare the buttercream as per the instructions on that blog post then add the coconut flavor last.
- Make the truffle ganache by melting the vegan white chocolate and then add the warmed coconut milk and whisk smooth
- Refrigerate overnight until it is to a scoop-able consistency
- Scoop the truffles with a #100 scoop and roll into perfect balls after inserting a roasted almond into the center of each one.
- Roll in the shredded coconut and keep refrigerated until needed
- Make the Dacquoise by whipping the aquafaba on high speed with a balloon whip attachment on a stand mixer.
- Combine the cream of tartar with about 1 Tbs of the sugar and add it slowly to the whipping meringue, then add the remaining sugar 1 Tbs at a time until you reach stiff glossy peaks.
- Add the vanilla extract and the finely ground almonds and pipe into a 7" disc on a parchment or silicone lined sheet pan and then either dehydrate at 155°F or bake on your lowest oven setting (not more than 175°F) for 2- 3 hours or until crispy and thoroughly dried out
- Assemble the cake as shown in the video
For longer storage keep refrigerated wrapped to prevent drying for up to 1 week.
Cake can be frozen for up to 1 month wrap well