Ingredients
Scale
- 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