There’s something absolutely magical about a Neapolitan cake, especially when it’s vegan! This delightful dessert combines the classic flavors of chocolate, vanilla, and strawberry in one stunning layered cake. Imagine slicing into this beauty and being greeted by vibrant, distinct layers, each embodying a unique taste experience. It’s perfect for any family gathering or seasonal celebration, offering both creativity and a delicious treat everyone can enjoy. And the best part? It’s all plant-based, making it a wholesome indulgence!
Recipe Summary
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 12
- Skill Level: Intermediate
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup strawberry puree
- 1 batch vegan buttercream frosting
- Edible flowers and fresh berries, for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
- Add the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until just combined.
- Divide the batter evenly into three separate bowls.
- To one bowl, add the cocoa powder and mix well to create the chocolate layer.
- To the second bowl, add the strawberry puree and mix well to create the strawberry layer.
- Leave the third bowl as is for the vanilla layer.
- Pour each batter into its prepared cake pan and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Layer the cakes with vegan buttercream frosting, starting with the chocolate layer at the bottom, followed by the vanilla layer, and finally the strawberry layer on top.
- Frost the outside of the cake with more vegan buttercream and decorate with edible flowers and fresh berries.
Helpful Tips
- For a smoother frosting layer, use a bench scraper to even out the sides after applying the buttercream.
- If you’re new to cake baking, don’t worry about getting the layers perfect—the flavor will still be delightful!
- If you don’t have almond milk, soy or oat milk can be used as a substitute.
- You can store any leftovers in the fridge for up to 5 days. Simply cover the cake tightly with plastic wrap or store it in an airtight container.
Pairings
Pair this Vegan Neapolitan Cake with a refreshing mint herbal tea or a glass of sparkling water with a splash of lemon. This cake also complements a light, fruit-based salad or a serving of fresh-cut melon and berries for an elegant dessert course.
Baking this Vegan Neapolitan Cake is not just about creating a delicious treat—it’s about bringing joy to your family and friends with a dessert that’s both beautiful and delicious. Don’t forget to share your creations using #ZynahzRecipes or tag Zynahz on Instagram! We love seeing your culinary masterpieces.
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