It doesn’t matter how old are you getting, it matters that you are able eat a good birthday cake at your day ! Here’s my proposition with lots of fat and sweet in it– but once a year… it’s simply your day! Yes, you can!

This portion is for middle big round tin, takes about an hour to do plus some more in the fridge.

You need to prepare:

  1. Cake (baked as 1, but then you cut it and put coconut layer in the middle).
  2. Coconut layer
  3. Choco layer (it makes topping)
  4. Icing – it’s utterly up to you. I put shredded coconut and some chopped dates and almonds and some melted vegan chocolate, and also some cocoa powder. If you put any of these, it will do.


CAKE (ingredients stir in this order) 15 minuts +30 minutes baking

  • 2 cups / 400 g wheat regular flour
  • 1/2 cup / 100 g raw cane sugar (I don’t like that sweet, but if you do, put more)
  • 2 tbs baking powder
  • 1 tbs of  baking soda
  • 2 tbs of vanilla sugar (alternatively 2 drops of vanilla essence)
  • ½ cup / 100 g plant oil
  • 1 cup / 200 g soy milk (or any other plant milk) with  2 Tbs of lemon juice freshly pressed in it.

Stir thoroughly until you see some small bubbles in the dough. It should be perfectly smooth. Transfer it into the cake tin and bake at 200 °C for 30 minutes.

Cool it, and cut it horizontally into 2 pieces.


Coconut layer (15 minutes while cake is baking)

  • 1/2 cup/ 100 ml soy milk
  • 1 full Table spoons of potato flour (alternatively cornstarch, cornflour)
  • 1 flat Table spoons of regular white flour
  • ½  cup / 100 ml coconut milk (I got this very liquid one from Thai producer, but if you get only canned, 1 can will do)
  • 1,5 tbs vanilla sugar
  • 3 Tbs  raw cane sugar
  • 1/2cup/ 100g vegan margarine
  • 1/2 cup/ 100 g shredded (desiccated) coconut

Mix both flour with cup of milk. Heat the rest of milk with all sugar. Once it boils add milk with flour and make some pudding (mix well all the time until it gets as thick as regular pudding). Cool it, Take vegan margarine and stir into it gently, adding spoon by spoon shredded coconut.

Once cake is cool, put this layer as the middle one, between to cake’s layers.


Chocolate layer  (15 minuts while cake is baking or cooling)

it’s so tasty that you can use it simply on any kind of tart, here it makes topping of my birthday cake

  • 1 packet/ 350-400 g silken tofu (not wet, not hard, not smoked pure tofu)
  • 1 bar / 250 g vegan chocolate (not sweet one)
  • 5 Tbs not sweetened cocoa
  • 4 Tbs soy milk
  • 2 drops of vanilla essence
  • [5 shredded (blended) dates – withouth it, cream will be even smoother]
  • 2 Tbs raw cane sugar
  • Some pieces of grated lemon peel
  • 2 tbs lemon juice (freshly pressed)

Blend tofu – my tofu after blending makes consistence of mascarpone cheese and this is the divine secret of this chococream J. Melt chocolate bar with the rest of ingredients and blend it with tofu until it will look as true nutella cream, smoth and thick.

If you didn’t do it yet, cool it all: devide cake into 2 layers, put coconut layer inbetween, chocolate layer on the top. Decorate as your wish. Leave in the firdge for about 3 hours. Chocolate layer is then even more delitious!