Ingredients: Sponge cakes (3 pans 15cm)

• 🍶160ml sunflower oil
• 🍬200g sugar
• 🥥200ml unsweetened coconut drink
• 🥄1 tsp vanilla essence
• 🥣220g 0000 flour or pastry flour
• 🥄10g baking powder
• 🥄4g baking soda
• 🧂1 pinch of salt
• 🍫50g pure cocoa powder

Elaboration: Sponge cakes

1. 🍫In a bowl add all the ingredients. Mix and beat until well combined
2. 🍫Pour the mixture evenly into the three pans previously greased with vegan butter or vegetable oil
3. 🍫Bake at 170ºC for 20 minutes, top and bottom heat. Check with a toothpick that it comes out clean
4. 🍫Let cool completely on a rack before unmolding

1. 🍫Unmold carefully, the sponge cakes are very tender and can break

Ingredients: Vegan coconut stracciatella cream (For filling and frosting)

• 🌱400ml vegetable whipping cream
• 🥥340g coconut stracciatella
• 🍭60g powdered sugar
• 🥄1 tsp vanilla essence
• 🍫40g vegan chocolate shavings

Elaboration: Vegan coconut stracciatella cream

1. 🥥Whip the vegetable cream until it peaks, add the powdered sugar and vanilla. Beat until well combined
2. 🥥Add Alpro coconut stracciatella and beat until a thick cream forms
3. 🥥Cream ready to assemble the cake

Ingredients: Vegan chocolate ganache (For inner filling layer with the stracciatella cream)

• 🍫60g vegan chocolate
• 🌱90ml vegetable whipping cream

Elaboration: Vegan chocolate ganache

1. 🌱Chop the chocolate
2. 🌱Heat the cream without letting it boil
3. 🌱Pour the cream over the chocolate and stir well until dissolved and creamy
   1. When heating, the cream may look like it separates, but don’t worry—once mixed with the chocolate the ganache turns out perfectly

Ingredients: Chocolate drip ganache (For decoration)

• 🍫40g vegan chocolate
• 🌱70ml vegetable whipping cream

Elaboration: Chocolate drip ganache

1. 🌱Chop the chocolate
2. 🌱Heat the cream without letting it boil
3. 🌱Pour the cream over the chocolate and stir well until dissolved
4. 🌱Pour the ganache into a squeeze bottle or use a spoon to create the chocolate drips

Cake assembly

1. 🎂Three-layer sponge cake with two layers of coconut stracciatella cream and chocolate ganache
2. 👩🏻‍🍳Lightly moisten the sponge cakes with syrup (70g sugar + 250ml water + 1 small tsp vanilla. Bring to a boil and let cool completely before using)
3. 👩🏻‍🍳Assemble the layers: Sponge cake - 240g cream - chocolate ganache to taste - sponge cake - 240g cream - chocolate ganache to taste - sponge cake
4. 👩🏻‍🍳Cover the sides with acetate, wrap with plastic wrap and refrigerate for 4 to 6 hours so the cream firms up
5. 👩🏻‍🍳After resting time, cover with the remaining cream making a naked cake
6. 👩🏻‍🍳Decorate the cake… this is up to you. I decorated it with natural coconut, chocolate shavings, chocolate drips, a little baby’s breath and green leaves (not edible 🌼🌿)

Notes

• ✍️I moistened the sponge cakes because I honestly like cakes a little juicy, but this is up to taste
• ✍️It’s important to cover the edges of the cake with acetate or a base so it stays firm, and it’s best to do it at the beginning of the assembly so you don’t risk the cake collapsing... I forgot 🙄 at the beginning and it almost collapsed 😅😬
• ✍️The chocolate ganache inside the filling is optional; it adds more chocolate flavor, but you can also use strawberry, raspberry, red fruit jam or any flavor you like!

It’s an easy recipe to make, but it does take some work. It’s very, very delicious and if you have an event, this cake will not fail—you’ll get a beautiful result and believe me, no one will think it’s a vegan cake. Its flavor is authentic and delicious 🌱💚. I hope you like my recipe and feel inspired to make it 🤗🥰