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5 from 4 votes

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!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 12
Calories: 485kcal
Author: Life Made Simple Team


  • 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


  • 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. 


*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.


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