Vegan Almond Joy Cake
Ingredients
For the Coconut Almond Joy Filling
- Sweetened Shredded Coconut 3 cups
- Vegan Sweetened Condensed Milk 1 cup *see notes
- Vanilla Extract 1 teaspoon
- Almond Flour or Coconut Flour ½ cup *see notes
- 12 Whole Roasted Almonds for the candy bar centers
Instructions
- READ THESE INSTRUCTIONS CAREFULLY MAYBE TWICE! SO IT MAKES SENSE! THERE ARE A LOT OF STEPS!
- First prepare your cake recipes as per the instructions on those recipe posts & bake the batter into 7" cake pans
- While the cakes are cooling, prepare the ganache icing let it cool at room temperature to a pourable consistency about 80F
- Next make the buttercream recipe as per the instructions on that blog post, but before you add the chocolate to make it chocolate buttercream, remove 1 cup of vanilla buttercream to be used for the coconut almond joy filling below
- To make the almond joy filling, combine the shredded coconut, vanilla and your choice of flour together in a large mixing bowl until comnioned and creamy.
- Now 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)
- Dip the frozen candy bars into some ganache and let set on a cooling rack
- Now add that reserved vanilla buttercream to the remaining coconut filling for a creamier cake filling
- Assemble the cake as shown in the video
Video
Notes
Almond Joy Cake can be kept at room temperature for 1 day, but for longer storage keep refrigerated for up to 1 week wrapped to prevent drying. Bring to room temperature before serving for best results.
Tried this recipe?Let us know how it was!