Almond Joy Cake

Almond Joy Cake is a delicious foolproof cake recipe. This dark chocolate coconut-flavored cake is rich, moist and dairy free!

This Dark Chocolate Layer Cake is proof that dairy free can be absolutely delicious! Try Dairy Free BrowniesCoconut Oil Oatmeal Chocolate Chip Cookies, and Tropical Banana Bread for more delightful dairy free desserts.

Close up of layered almond joy cake on a white cake stand.

A Must Try!

I’ve always wanted to make a dark chocolate layer cake, one that’s super rich, moist and tender. So the other day when I had some coconut milk that needed to be used up I thought it would be the perfect opportunity. This is my “almond joy” version. Two layers of dark chocolate cake (flavored by both coconut oil and coconut milk), two layers of whipped coconut oil frosting and a sprinkling of coconut and toasted almond slices.

There’s a whole lot of deliciousness going on here people… and it’s all dairy-free. I seriously could go on about how amazing this cake is, but I think you get the idea. It’s a must-try. 

I opted for sweetened coconut and toasted almond slices to make this dark chocolate layer cake taste like you’re biting into a almond joy candy bar. It was definitely a good choice! The cake got rave reviews and was gone within a day! If you’re anything like me and you love cake and dark chocolate, you’ve got to give this recipe a try! Enjoy!

Almond Joy Cake displayed on a white cake stand

Making Almond Joy Cake 

PREP. Preheat oven to 350 degrees. Oil and flour two 9″ round cake pans, set aside.

WET INGREDIENTS. In the bowl of a stand mixer, beat together sugar and coconut oil. With mixing speed on low, add one egg at a time.

DRY INGREDIENTS. In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. With mixing speed on low, gradually alternate adding whisked dry ingredients and coconut milk. Mix just until combined. Remove bowl and pour the batter evenly between the two prepared pans.

BAKE. Place in oven and bake for 25-30 minutes or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.

FROSTING. While cakes are cooling, prepare the coconut frosting by beating the coconut oil in the bowl of a stand mixer fitted with the whisk attachment for 4-6 minutes. Once the oil is creamy, add salt and coconut milk. Mix until incorporated. With mixing speed on low, gradually add the powdered sugar. Once combined, beat on medium-high until fluffy, about 2 minutes. If the frosting isn’t spreadable enough, add a splash more of coconut milk and beat another 30 seconds.

Note. I used So Delicious® Unsweetened Vanilla Coconut Milk because it’s what I had on hand, but really any kind of coconut milk will do.

ASSEMBLE + GARNISH. To assemble, place one layer of cake onto a round or a cake stand. Frost the top evenly, then add the next layer. Frost the top of that layer and then (if desired) the sides of the entire cake. Garnish as desired. 

Tips + Storing Info

  • Make sure to let your cakes cool completely before removing them from the pan to prevent any breaking or cracking.
  • To avoid bitterness in the cake be sure to use the correct amounts of cocoa powder, baking powder, and sugar.
  • To make a vegan version replace the eggs with ½ cup of applesauce, or 2 TBSP flaxseed meal mixed with 6 TBSP water and make sure the cocoa powder you use is labeled as dairy free.
  • To make cupcakes with this recipe, line 2 muffin tins and bake cupcakes at 350 degrees for 14-18 min until a cake tester comes out clean.
  • For a tasty variation add sliced bananas or strawberries between the layers of this cake.
  • Use any coconut milk product you desire such as unsweetened, sweetened, sugar free or culinary. Adding vanilla flavored coconut products eliminates the need for vanilla extract, however if you love vanilla (or don’t have vanilla flavored coconut products), you can add 1 tsp. to the batter in step 1.
  • Substitute 1c. of all-purpose flour for whole wheat flour for a healthier version.
  • For a non-dairy free version, substitute the coconut oil for vegetable oil, the coconut milk for 1 c. whole milk and 1 c. buttermilk, and the coconut oil (in the frosting) for butter.

STORE cake covered at room temperature for 1-2 days. STORE in an airtight container in the fridge for up to a week.

FREEZE cake in an airtight container in the freezer for up to 3 months. Let thaw overnight in the fridge before enjoying it again.

Slice of Almond Joy Cake served on a white plate and topped with almond slices

More of our favorite layer cake recipes:

Almond Joy Cake Recipe

Almond Joy Cake is a delicious foolproof cake recipe. This dark chocolate coconut-flavored cake is rich, moist and dairy free!
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Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 12
Calories: 485kcal
Author: Life Made Simple Team
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Ingredients

  • 1 3/4 cup all-purpose flour
  • 3/4 cup special dark unsweetened cocoa powder
  • 2 cup sugar
  • 2 eggs
  • 1/2 cup coconut oil + 1/2 cup for frosting
  • 2 cup So Delicious Unsweetened Vanilla Coconut Milk* + 3-5 Tbsp for frosting
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt + 1/4 tsp for frosting
  • 2-2 1/2 cup powdered sugar for frosting
Optional Garnishes
  • coconut (sweetened or unsweetened)
  • almond slices
  • raspberries or strawberries

Instructions

  • Preheat oven to 350 degrees. Oil and flour two 9" round cake pans, set aside.
  • In the bowl of a stand mixer, beat together sugar and coconut oil. With mixing speed on low, add one egg at a time.
  • In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. With mixing speed on low, gradually alternate adding whisked dry ingredients and coconut milk. Mix just until combined. Remove bowl and pour the batter evenly between the two prepared pans.
  • Place in oven and bake for 25-30 minutes or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
  • While cakes are cooling, prepare the coconut frosting by beating the coconut oil in the bowl of a stand mixer fitted with the whisk attachment for 4-6 minutes. Once the oil is creamy, add salt and coconut milk. Mix until incorporated. With mixing speed on low, gradually add the powdered sugar. Once combined, beat on medium-high until fluffy, about 2 minutes. If the frosting isn't spreadable enough, add a splash more of coconut milk and beat another 30 seconds.
  • To assemble, place one layer of cake onto a round or a cake stand. Frost the top evenly, then add the next layer. Frost the top of that layer and then (if desired) the sides of the entire cake. Garnish as desired. 

Notes

*You can use any coconut milk product you desire such as unsweetened, sweetened, sugar free or culinary. Adding vanilla flavored coconut products eliminates the need for vanilla extract, however if you love vanilla (or don't have vanilla flavored coconut products), you can add 1 tsp. to the batter in step 1.
-Try substituting 1c. of all-purpose flour for whole wheat flour for a healthier version.
-For a vegan version, try using your favorite egg replacer.
-For a non-dairy free version, substitute the coconut oil for vegetable oil, the coconut milk for 1 c. whole milk and 1 c. buttermilk, and the coconut oil (in the frosting) for butter.
-I chose to garnish mine with sweetened coconut and sliced almonds to create an "almond joy" cake, but this is purely optional. The cake is great by itself or with fruit too.
-Makes one double-layer 9" cake.

Nutrition

Calories: 485kcal | Carbohydrates: 77g | Protein: 4g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 389mg | Potassium: 146mg | Fiber: 2g | Sugar: 59g | Vitamin A: 40IU | Calcium: 47mg | Iron: 2mg

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Recipe source: [url href=”https://lifemadesimplebakes.com”]Life Made Simple[/url][/i]3.2.2298

 This recipe was entered into the So Delicious and godairyfree.org March Recipe Madness Competition.

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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