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+ servings
5 from 1 vote
Vegan Chocolate Party Cake
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
This vegan chocolate party cake has layers of rich chocolate cake with almond butter coconut filling and rich almond butter cream frosting.
Course: Dessert
Servings: 12 -16
Author: Alissa
For the Vegan Chocolate Cake
  • 1 cup all purpose flour
  • 3/4 cup spelt flour or sub all purpose
  • 3/4 cup cocoa powder
  • 2 cups raw sugar
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 flax eggs 2 tbsp. ground flax seeds + 6 tbsp. water, whisked together and allowed to sit for at least 10 minutes
  • 1 cup strong coffee
  • 1 cup soy or almond milk + 1 tsp. vinegar
  • 1/2 cup coconut oil at room temperature
  • 1 tsp. vanilla extract
For the Almond Butter Coconut Filling
  • 1 cup almond butter
  • 1/2 cup sweetened shredded coconut
For the Almond Butter Cream Frosting
  • 14 oz. can coconut milk refrigerated overnight
  • 1/4 cup vegan margarine at room temperature
  • 1 tsp. almond extract
  • 4-5 cups powdered sugar
Make the Vegan Chocolate Cake
  1. Preheat oven to 350°.
  2. Grease and flour two 9 inch round cake pans and one 6 inch round cake pan.
  3. Stir flours, cocoa powder, sugar, baking soda and salt together in medium mixing bowl.
  4. Whisk flax eggs, coffee, milk, coconut oil and vanilla together in a separate bowl.
  5. Pour liquid ingredients into dry and blend with an electric mixer at high speed for 2 minutes, scraping down the sides of bowl as needed. Batter will be very thin.
  6. Pour batter into cake pans so that your 9 inch layers are of equal thickness and your 6 inch layer is about twice as thick as the 9 inch layers.
  7. Bake each layer until toothpick inserted into the center comes out clean. This will take 20-25 minutes for the 9 inch layers, and 35-40 minutes for the 6 inch layer.
  8. Transfer to cooling rack and allow to cool completely before removing from pans.
Make the Almond Butter Coconut Filling
  1. Stir almond butter and coconut together in small bowl.
Make the Almond Butter Cream Frosting
  1. Scoop out just the coconut cream (solids) into medium mixing bowl. Discard coconut water or reserve for another use.
  2. Beat coconut cream on high speed with mixer for about 1 minute, until creamy.
  3. Add margarine and almond extract. Beat until blended.
  4. Add powdered sugar, about 1 cup at a time, beating between additions, until desired consistency is reached.
Assemble the Cake
  1. Place one of your 9 inch layers on a cake dish. Top with about 2/3 of almond butter coconut filling, spreading in an even layer over top. Arrange the other 9 inch layer over top of filling. Spread remaining almond butter coconut filling over top of second cake layer, keeping it confined to about a 6 inch radius in the center. Place 6 inch layer over top of filling.
  2. Spread almond butter cream frosting over cake, reserving a bit for decorating, if desired.
  3. Decorate with colored frosting, pre-made cake decorations, and your favorite action figures, if desired.
Recipe Notes

Fee free to use different sized layers here, just be aware that cook times may need to be adjusted. Generally, the taller your layer, the longer the cook time required.br]There are number of natural food coloring options available for decorating. Matcha works great for green, and turmeric for yellow. I couldn't find anything for blue, (though [blueberries apparently work quite well), so I opted to go with vegan food coloring for the flowers.