Description
A moist, dairy-free Neapolitan layer cake featuring strawberry, vanilla, and chocolate batters with a stable plant-based buttercream. This recipe uses simple swaps like coconut cream and plant milk to create a nostalgic, elevated dessert suitable for those with dairy allergies.
Ingredients
Scale
- 3 cups (375g) All-Purpose Flour
- 1.5 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 cups (400g) Granulated Sugar
- ½ cup (120ml) Vegetable Oil or Canola Oil
- 1.5 cups (360ml) Plant-Based Milk (unsweetened almond or oat)
- ½ cup (115g) Vegetable Shortening or Vegan Butter
- 2 tsp Vanilla Extract
- ¼ cup (25g) Unsweetened Cocoa Powder
- 1 cup Fresh Strawberries (pureed and reduced)
- ¼ cup Unsweetened Applesauce
- 2 cups (450g) Plant-Based Butter (softened, for buttercream)
- 6–7 cups (750g) Powdered Sugar (sifted)
- 3–4 tablespoons Coconut Cream
- 1 tbsp Vanilla Extract (for buttercream)
- ½ cup Cocoa Powder (for chocolate buttercream)
- ¼ cup Strawberry Jam or Puree (for pink buttercream)
- ½ tsp Salt (for buttercream)
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, oil, plant milk, vanilla, and applesauce.
- Gradually add wet ingredients to dry ingredients and mix on low speed until just combined.
- Divide batter into three equal bowls. Leave one plain for vanilla.
- For the chocolate layer, whisk in cocoa powder and a splash of hot water. Add extra plant milk if needed.
- For the strawberry layer, fold in the reduced strawberry puree.
- Pour batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While cakes cool, whip softened plant-based butter until creamy. Add powdered sugar one cup at a time, then add coconut cream, vanilla, and salt. Whip on high for 3 minutes.
- Divide frosting into three bowls. Leave one plain, mix cocoa into the second, and mix strawberry jam into the third.
- Assemble cake by layering chocolate, vanilla, and strawberry batters with corresponding buttercream between layers.
- Apply a crumb coat and chill for 20 minutes, then apply final layer of frosting.
- Top with fresh strawberries and powdered sugar before serving.
Notes
Ensure strawberry puree is reduced to a thick jam consistency to prevent soggy cake. Use room temperature ingredients for proper emulsification. Sift powdered sugar to avoid lumps in buttercream. Chill cake between layers for easier frosting application.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 350
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 65
- Fiber: 2
- Protein: 3
Keywords: Neapolitan cake, dairy-free cake, vegan cake, strawberry vanilla chocolate cake, gluten-free option, plant-based baking, layer cake