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Vegan Better Than Sex Cake

A 100% from-scratch, veganized version of the cake I loved but wasn't allowed to talk about as a kid. If you're making the Whipped Coconut Cream, place the cans of coconut milk and whisk in the refrigerator overnight so they're all very cold when you're ready to use them.
Course: Dessert
Cuisine: American
Keyword: better than sex cake, vegan better than sex cake, vegan cake
Servings: 12


  • double boiler (rig one up with a pot & glass bowl if you need to)
  • stand mixer or hand mixer


Chocolate Cake

  • 1 batch DIY Chocolate Cake Mix, prepared link above

Caramel Sauce

  • 1/2 cup margarine
  • 1/3 cup maple syrup
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/3 cup plain, unsweetened nondairy milk
  • 2 Tbs arrowroot starch
  • 1 tsp vanilla extract

Whipped Coconut Cream

  • 3 (14 oz) cans full fat coconut milk
  • 1/2 cup confectioner’s sugar


  • 3/4 cup vegan semi-sweet chocolate chopped, or use chips
  • 1 Tbs plain, unsweetened nondairy milk
  • 1/2 cup slivered or chopped almonds or crunchy thing of your choice


  • Prepare the cake as directed in that recipe, baking in in a 9x13" pan. While it's baking and cooling, prep the rest of the ingredients.

Make the caramel

  • In a large measuring cup, whisk arrowroot starch into the soy milk and set aside. In a large saucepan over medium-low heat, cook the margarine, maple syrup, sugar and salt. Stirring constantly, cook until the margarine melts and the mixture begins to bubble.
  • Add soy milk mixture, and turn the heat up to medium. Cook, whisking often, until the mixture bubbles again. Remove from heat and stir in vanilla extract. Set aside to cool while you prepare the other ingredients.

Prepare the crunch topping

  • Cover a baking sheet with waxed paper. Place the chocolate and soy milk in a double boiler, melting the chocolate. Stir in the almonds, and spread the mixture onto the waxed paper. Chill in the refrigerator for about 20 minutes, or until the chocolate hardens. Remove from fridge, and chop into small pieces.

Whip the coconut milk

  • As noted above, place coconut milk cans and whisk attachment for mixer in refrigerator the night before you're going to make this topping.
  • Without shaking them, open the cans of coconut milk and scoop out the thick cream on top. Place the cream in your mixing bowl, add the sugar, and beat with the chilled whisk for 1-2 minutes, until it’s thick and fluffy.

Fill and frost

  • With the handle of a wooden spoon, poke holes all over the cooled chocolate cake. Pour caramel sauce into holes and drizzle on top of cake. Top with ½ chopped chocolate, and frost with Whipped Coconut Cream. Sprinkle top with remaining chopped chocolate. Serve immediately.
  • Whipped Coconut Cream sets up when chilled, so you can refrigerate it for about 30 minutes, then scoop it into a piping bag if you want to be fancy. If you refrigerate the frosted cake, be sure to let it sit out about a half hour before serving so the whipped cream softens.


I know, I know. This is a lot of work. Feel free to break it up into a few days! Make the caramel sauce ahead of time, it stores up to 2 weeks in the fridge. Bake the cake the night before! The only thing that should really be done last minute is the whipped coconut cream.