Ever had those days when you’re craving a sweet treat but have zero desire to mess around with heavy dairy or complicated layers? Well, Vegan Neapolitan Cake with Coconut Cream is your new go-to. Listen, I’ve stumbled through so many disappointing “vegan desserts” (cardboard texture, weird aftertaste, you name it). But this one? An actual crowd-pleaser. If you love a nostalgic dessert with a twist, you’ll want to check out some more vegan magic in these vegan cake recipes, too. 
Why we love this vegan ice cream cake
Okay, full honesty. I thought making a Vegan Neapolitan Cake would be a total headache. But once you try it, you kinda realize how simple it is — and how clever, too. It’s got all those classic flavors: vanilla, chocolate, strawberry. But no dairy, no eggs, no fuss. The coconut cream makes it taste so rich, but not heavy. I make it for birthdays, summer BBQs, even awkward family reunions (and every single time, someone asks for the recipe).
You also avoid that frozen-brick problem you get with other ice cream cakes. Since it’s vegan and uses plant-based milks and coconut cream, it’s like biting into some cloud of flavor. Plus, you can easily switch it up: Strawberries out of season? Use raspberries, easy. Craving a darker chocolate? Go for that extra-cocoa powder, no one will judge.
The main components
So let’s break it down. There are three cake layers—vanilla, chocolate, strawberry—and one big dreamy coconut cream topping. The cakes use all your basics: flour, plant milk (I like almond or oat), sugar (go organic if you can), and a simple egg replacer. Cocoa and freeze-dried berries make those flavors pop. The coconut cream, oh man, you chill your coconut milk, scoop off the thick top, and whip it up with a pinch of powdered sugar. Takes, what, five minutes tops?
You’ll want to use round cake pans (six to eight-inch, nothing huge), and make sure the cakes are totally cool before stacking. Trust me, I learned that the hard way. And don’t be shy with the coconut cream—slather it like it owes you money. If you sprinkle on some extra berries or chocolate curls, you instantly look like a five-star restaurant chef.
Vegan ice cream cake tips
It’s not rocket science, but a couple hacks make your Vegan Neapolitan Cake with Coconut Cream ten times better. Cool all the cakes completely before stacking. Otherwise, your pretty cream will melt everywhere and you’ll be mopping up cake lava.
If you want that classic pink color, go for freeze-dried strawberries blended into a powder instead of food dye—I swear the flavor is way better. Plant milk with a bit of fat (like cashew or oat) gives the cakes more moisture, so don’t use those “watery” types if you can help it.
Don’t rush the chilling step, either. You want everything set before slicing, right? Otherwise, you’ll get sliding layers (been there, got the sticky hands). And don’t panic about perfection; crooked layers just make it look homemade—like your grandma would bake.
“This recipe actually made me like vegan cakes. The flavors were on point, and the coconut cream was lush. Even my non-vegan dad went back for seconds, which never happens!” – Rachel G.
How to make the vegan ice cream cake
Alright, let’s hit the basics. First, whip up your three cake batters. It’s basically the same mixture each time, with cocoa in one, strawberry powder in another, and vanilla in the last. Bake them one by one (unless you’ve got extra pans), then let them cool completely.
Open a can (or two) of coconut milk that’s been chilling overnight. Scoop out the thick part, leaving any watery bit behind, and beat it with a touch of vanilla and powdered sugar until it’s fluffy. Seriously, don’t overthink it.
Layer up: chocolate on the bottom, strawberry in the middle, and vanilla on top. Between each layer, spread a generous scoop of coconut cream. Once you’re done stacking, cover the whole cake with the rest of your cream. Chill it all for one to two hours before you even think about slicing.
If you want it to look restaurant-fancy, decorate with fresh berries, a couple extra chocolate shavings, or even a sprinkle of pink sea salt. People will oooh and ahhh, promise you.
Serving the vegan ice cream cake
Here’s the fun part—because honestly, this cake shines at any get-together. Whether it’s a big birthday bash or just you and your couch on a Saturday night, you’re winning either way.
- Chill the cake for an hour before slicing, so it holds together perfectly.
- Use a hot knife (run it under warm water and wipe) for clean layers.
- Top each slice with extra coconut cream if you’re feeling wild.
- Add a handful of fresh berries for a color pop; it makes every plate look extra special.
There you go. No rules, just good cake and a good time. 
Common Questions
Can I make this with gluten-free flour?
Yep, just swap in your favorite blend. Texture might change a tiny bit, but it’ll still be tasty.
Can I freeze the cake?
Absolutely. Wrap slices tightly, freeze, and thaw in the fridge. It’s great for prepping ahead.
Is coconut cream the same as coconut milk?
Not exactly! You want the thick part from chilled full-fat coconut milk. Don’t use the watery part.
How can I make this sugar-free?
You can try maple syrup or a sugar substitute, but adjust the amount. The texture will be a little different.
How long does it last in the fridge?
About three days covered. It’s best freshest, but leftovers are still wonderful with coffee.
Ready to make your own slice of happiness?
To sum it all up, Vegan Neapolitan Cake with Coconut Cream is way easier than it seems—and always delicious. You really don’t need crazy skills or rare ingredients. Don’t be afraid to play around with the flavors and let your personality come through (messy is totally fine). Plus, if you need more inspiration, check out this Raw Vegan Neapolitan Ice Cream Cake (Gluten-Free, Paleo) for even more plant-based dessert ideas. I promise, one bite and you’ll see why this is a five-star treat at home. Just dig in and enjoy!
Print
Vegan Neapolitan Cake with Coconut Cream
A delicious and easy vegan cake layered with classic flavors of vanilla, chocolate, and strawberry, topped with rich coconut cream.
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 cup almond or oat milk
- 1 cup organic sugar
- 1/2 cup cocoa powder
- 1/4 cup freeze-dried strawberry powder
- 1/4 cup coconut cream
- 1 tablespoon egg replacer
- 1 can full-fat coconut milk
- 1 tablespoon vanilla extract
- Powdered sugar, to taste
Instructions
- Preheat your oven and prepare three round cake pans.
- In separate bowls, mix the batter for each cake flavor (vanilla, chocolate with cocoa, and strawberry with strawberry powder).
- Bake each layer one at a time until done, then let them cool completely.
- Chill a can of coconut milk overnight, then scoop out the thick cream into a bowl.
- Whip the coconut cream with vanilla and powdered sugar until fluffy.
- Assemble the cake by layering chocolate, strawberry, and vanilla cakes with coconut cream in between.
- Cover the entire cake with the remaining coconut cream and chill for 1 to 2 hours before slicing.
- Serve and enjoy with additional toppings like berries or chocolate shavings.
Notes
For a gluten-free option, substitute with your favorite gluten-free flour blend. The cake can also be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg