In order to enjoy my favorite treats of yesteryear I’ve got to recreate them myself!
One of my favorite candy bars as a kid and even into my adult years was the Almond Joy
So today I am transforming that candy bar into the most amazing Vegan Almond Joy Cake
Complete with homemade almond joy bars on top!
With that sticky, gooey coconut filling in between each layer.
And a thin coating of chocolate buttercream and ganache poured over every inch of it!
This is a building on recipes project which as you know takes several recipes to get to the final layer cake
But if you work ahead and prep some things a day or two before it makes the job less stressful.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
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Notes for Success:
Sweetened condensed milk is used in the filling recipe and you can use store bought or homemade
Simply bring 1 -14 ounce can full fat coconut milk to a boil with 1/3 cup of sugar and then reduce on simmer for 45 minutes to 1 hour
The mixture reduces down to 1 cup and it will get thicker as it cools
This recipe was created a few years ago, before I had developed the Easy Coconut Cake Recipe
So as you see it is a combination of Vanilla Cake and Chocolate Cake with the coconut portion being just the filling.
But for a more Coco-nutty version of this cake I’ve updated this cake recipe below to include the recipe for Coconut Cake instead of vanilla!
For the coconut almond joy candies I add a bit of almond flour for binding.
I have coconut flour listed as an option for those who do not use almonds
But I do not prefer coconut flour at all in fact I find it very offensive tasting!
Yield: serves 10ppl
Vegan Almond Joy Cake
Prep Time
3 hours
Cook Time
25 minutes
Total Time
3 hours 25 minutes
Ingredients
For the Coconut Almond Joy Filling
- Sweetened Shredded Coconut 3 cups
- Vegan Sweetened Condensed Milk 1 cup *see notes
- Vanilla Extract 1 teaspoon
- Almond Flour or Coconut Flour ½ cup *see notes
- 12 Whole Roasted Almonds for the candy bar centers
Instructions
- READ THESE INSTRUCTIONS CAREFULLY MAYBE TWICE! SO IT MAKES SENSE! THERE ARE A LOT OF STEPS!
- First prepare your cake recipes as per the instructions on those recipe posts & bake the batter into 7″ cake pans
- While the cakes are cooling, prepare the ganache icing let it cool at room temperature to a pourable consistency about 80F
- Next make the buttercream recipe as per the instructions on that blog post, but before you add the chocolate to make it chocolate buttercream, remove 1 cup of vanilla buttercream to be used for the coconut almond joy filling below
- To make the almond joy filling, combine the shredded coconut, vanilla and your choice of flour together in a large mixing bowl until comnioned and creamy.
- Now form your almond joy candies from a small portion of this (I made 12 fun sized candies and had exactly enough filling left for my cake)
- Dip the frozen candy bars into some ganache and let set on a cooling rack
- Now add that reserved vanilla buttercream to the remaining coconut filling for a creamier cake filling
- Assemble the cake as shown in the video
Notes
Almond Joy Cake can be kept at room temperature for 1 day, but for longer storage keep refrigerated for up to 1 week wrapped to prevent drying. Bring to room temperature before serving for best results.
