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–+ servings
Vegan Rafaello Cake Tort Raffaello cu cocos

Vegan Raffaello Cake - Coconut/Raspberry Cake

If you're a fan of Raffaello, you'll fall in love with this coconut and raspberry layer cake in an instant. Here's how to make the ultimate vegan-friendly Raffaello cake, finished with homemade coconut bonbons.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Choose Serving Size 12

Ingredients 

For the cake:

  • 200 g all-purpose flour
  • 230 ml almond milk
  • 200 g sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 150 ml coconut oil
  • 1 Tbsp vanilla extract
  • 2 tsp apple cider vinegar

For the cream:

  • 400 g high-fat coconut milk 1 can
  • 100 g white chocolate grated
  • 1 tsp vanilla extract
  • 4 Tbsp raspberry jam
  • 100 g shredded coconut

For the balls:

  • 5 Tbsp coconut oil raw, melted
  • 100 g coconut flakes raw
  • 15 almonds raw, peeled
  • 3 Tbsp agave syrup
  • 1 tsp vanilla extract

Instructions

  • Make the cream first:
  • In a pot, bring the coconut milk to a light simmer.
  • Add the white chocolate and vanilla extract.
  • Mix until the chocolate melts, then refrigerate for 2-4 hours.
  • For the cake:
  • In a mixing bowl, combine the almond milk and vinegar and set aside for 5-10 minutes.
  • In a separate mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the coconut oil and vanilla extract to the milk and mix to combine.
  • Add the wet ingredients to the dry ingredients and whisk until the batter is smooth.
  • Divide the batter into 3 equal parts.
  • Transfer to greased and lined pans.
  • Bake at 180 degrees C for 20 minutes.
  • Let the layers cool completely.
  • For the balls:
  • Mix the coconut oil with the coconut flakes, agave syrup, and vanilla.
  • Let the mixture sit in the fridge for at least 30 minutes.
  • Put the raw coconut flakes for coating in a small dish.
  • Make the bonbons, using 1 tsp of the mixture per coconut ball.
  • Press one almond into the center of each ball and coat them in raw coconut flakes.
  • To assemble, alternate 1 cake layer with the cream and raspberry jam, then repeat.
  • Sprinkle coconut flakes on top.
  • Top each piece with a Raffaello ball.

Notes

Use a dairy-free white chocolate to keep the cake fully vegan. Store in the fridge in an airtight container for up to 3 days; assemble close to serving so the coconut bonbons stay fresh.