Monday, November 22, 2010

Almond Joy Layer Cake






When I was a kid I was not a fan of Almond Joy candy bars.  I think it was because of the overly sweet artificial flavor that they have as well as the huge hard almonds in the center.  So why would I choose to make a cake with the same flavors of an Almond Joy bar?  Well, now that I am an adult, I like the combination of almonds chocolate and coconut!  Just not in the form of the commercially made sickeningly sweet candy.  I called the cake I made yesterday "Almond Joy"  because it gave me joy as I sat and enjoyed every last crumb of it. 

I wanted the cake layers to have a big coconut flavor, so I added it in 2 forms, coconut oil, coconut milk, and shredded coconut.  They tasted like a macaroon, but not overly sweet, just right with all the goodness of coconut as the star.  To frost and fill my cake I chose an almond butter fudge frosting that complimented the light cake layers perfectly in texture and color!  The gooey fudge against the light moist cake was perfect!  I didn't forget to add some coconut and almond between the layers and atop the cake as well...I chose sliced slmonds however, since I am not a fan of the big hunks of almond in the Almond Joy bars. 


The cake was heavenly...that is the best word I can think of to describe it!  It was 100 times better than the candy bars of my childhood!  Here is the recipe if you wish to expirience some almond joy!


Vegan Almond Joy Layer Cake
Makes 1 6 inch 4 layer cake

2 6 inch cake pans

Cake:
1 3/4 cups whole wheat pastry flour
1 cup toasted finely shredded unsweetened coconut
1 1/2 tsp baking soda
1 tsp sea salt
1 cup maple sugar
1/2 cup coconut oil
1 cup coconut milk
1 Tbsp pure vanilla extract
2 tsp almond extract
2 Tbsp cider vinegar

Frosting:
1 cup agave nectar
1/2 cup toasted almond butter
1 Tbsp coconut oil
1 Tbsp coconut milk, or more if needed
1 1/2 cups unsweetened cocoa powder, or more if needed
1 tsp sea salt
1 Tbsp pure vanilla extract

1 1/4 cups toasted sliced almonds
1 1/4 cups toasted large flake coconut

Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well. Whisk oil, coconut milk, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
To make frosting, whisk all ingredients together in a medium bowl until very smooth, adding more cocoa powder if the frosting is not thick enough, or more coconut milk if too thick. Place a layer of cake on a plate, and spoon about 1/2 cup frosting over, almost to the sides, then top with about 2 Tbsp each toasted almonds and coconut.  Add another cake layer and repeat. Top with another cake layer, another frosting layer, the nuts and coconut then the top cake layer. Spread the remaining frosting over the top and the sides of the cake, and sprinkle almonds and coconut over the top of the cake, and at the base.

*if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

40 comments:

  1. Wow, this looks so scrumptious. I love all the ingredients- so many good flavors. I like the use of coconut oil especially. Wish I had one of these in my kitchen right about now.

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  2. Yet again you have some great, fun flavors! It looks so delish.

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  3. This cake looks so yummy!!! And I love the ingredients!

    I have heard of using almond butter in frosting... but have yet to try it! :)

    Way to go with the agave instead of regular sugar for the frosting!!

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  4. This sounds and looks incredible. Can I order one for my birthday? ;-)

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  5. Looks gorgeous. This is the kind of healthier recipe I would definitely try.

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  6. Hellooooo! how much do I love the look of this! I am already scheming to see if I could make it low carb for me.

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  7. Lots of coconuts in this cake! Look very delicious!

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  8. What a lovely cake! It's unique since you've used coconut, vinegar and vegan too.

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  9. The layers make it all the better. Mmmmm.
    I don't like almond joys but I LOVE this cake. I want to eat it right now.

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  10. Holy crap. Amazing. I don't like Almond Joys either. I would totally mow through this cake. Well done, photo are great!

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  11. Epic win! Looks amazing...and I sooooo want it. ;) I like the way you flavored with coconut. I will have to keep coconut milk and oil in mind the next time I want that serious coconut taste.

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  12. I love love almond joys. This looks wonderful.

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  13. OMG, That is the cake of the cakes.. beautiful!

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  14. That cake looks super delicious!

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  15. Love it! I had very similar feelings when I made my almond joy cupcakes...they were so much better than those yucky, overly processed candy bars! This cake looks like layers and layers of chocolate, coconut and nutty goodness! Thank you for sharing. I hope you have a beautiful and blessed Thanksgiving!

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  16. This looks fantastic! I have to make this for the holidays.

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  17. Hey - I LOVE Almond Joys! and this cake should just about do it for me ..

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  18. This looks delicious, but I am not sure the recipe is correct. The directions say to add food coloring, which there is no mention of in the ingredients, and there is no mention of the coconut products in the directions. I'm trying to make it right now and I'm not sure what to do with this. Help!

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  19. This cake looks superb and I can't wait to make it once you've fixed the recipe directions.

    Thanks for the stunning photos and recipes.

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  20. I used to HATE almond joy bars, too--and I think I may have even disliked coconut when I was a kid. I still have an intense aversion to the sticky white paste that fills those candy bars, but I can certainly relate in that these days I LOVE coconut, almonds and chocolate--and they are pretty fabulous together. Your cake is gorgeous!

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  21. I made this cake last Christmas and my kids loved it. I plan on making it again this holiday season. :)

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  23. This looks AMAZING! I love the close-up of the layers.

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  25. I made this today and loved it!! do you happen to have the nutrition facts calculated??

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    1. I do not. I am not a nutritional site and do not claim to be. Happy you loved the cake, thank you so much for letting me know :)!

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  26. Amy, are you aware that someone is selling this recipe for profit on eBay? I recognized the picture from your blog (see link): http://www.ebay.com/itm/GUIDE-TO-MAKE-VEGAN-ALMOND-JOY-CAKE-SPRING-TREAT-COCONUT-ALMOND-MAPLE-SUGAR-/261216352785?pt=LH_DefaultDomain_0&hash=item3cd1b53a11

    Of course, if it's you, that's one thing; but if someone is making money off of YOUR work, that's wrong!!

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    1. Thank you for telling me. I have contacted Ebay and they are definitely going to be taking it down if I have a say here.

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    2. You're so welcome! :) I'd definitely want to know if someone was trying to sell my work! I hope that they take it down ASAP.

      LOL you're blessed that you have your own, distinguishable photography/dessert design style - so much so that I saw it and IMMEDIATELY was like "is that Amy's . . .?" And I really don't think that I ever even saw that particular recipe on your blog before I looked it up the other day (to see if that was indeed from this blog). You're work is kind of like a Kinkade or a Monet - it's easy to spot, and it's easy to know that it's yours!

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    3. I love your description of my photos, You are awesome :)! I called ebay and asked them to investigate the person since it looked like they copied others photos without permission as well.

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  27. Hi Amy, I am making this cake for my husband's birthday today! So excited to find your site. Just FYI, the link that Sunnie posted is still active - someone is still selling YOUR cake recipe on eBay. So unfair!

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    1. Awesome! I am sure he will love it :).
      I know, and the sad thing is I contacted Ebay and talked to them for 1/2 an hour and they did nothing about taking it down. So there is nothing I can do :p.

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  28. Hello Amy,

    Is there an alternative to using whole wheat pastry flour? eg almond flour?

    Marina

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    1. Yes, you could try a gluten free blend such as Bob's Red Mill All Purpose. I would not recommend almond as it may result in a heavy cake that may not rise as well.

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