This cake has several flavors that make it unique. If you use it with a box cake, it doesn’t take much time. However, I had the 4 ounces  vegan dulce de leche and 6 ounces The Best Vegan Chocolate Sauce prepared in fridge already, so I heated them in the microwave for 10 seconds until they were warm and spreadable, but not too liquified.

If you choose to make the vegan dulce de leche the day that you are making this cake, start the dulce de leche an hour and a half in advance. Make the cake, and while it is cooking, prepare The Best Vegan Chocolate Sauce (it only takes 10 minutes), and then the Chocolate Coconut Filling. I feel the cake tastes best after sitting in the fridge overnight.

1 Gluten-free Yellow Cake Box Mix (I used Glutino, Gluten Free Pantry, but Live Gluten Free Mix will make a fluffier cake)

1. Pre-heat oven (according to the box).
2. Prepare the cake according to the box. I used egg replacer instead of eggs, vegan butter, and almond milk instead of cow milk in order to make it dairy and egg-free, and gluten-free vanilla. Adjust to your dietary needs. 
3. Mashed 1 banana and place it in the mixer. This is necessary because the egg replacer alone did not make the batter as moist as it should be. It gave a nice flavor to the cake!
4. Grease and flour two 9 inch round cake pans.
5. Spoon mix into cake pans.
6. Bake according to box (my box was 40 – 45 minutes).
7. Let cool 10 minutes in the pan.

Chocolate Coconut Filling

• 1 can chilled coconut cream (I used Trader Joe’s. I keep a couple of  coconut cream cans in the refrigerator at all times. It needs to be in the fridge overnight to be firm enough to whip.)
• ⅔ cup cocoa powder
• ⅔ cup powdered sugar

1. Spoon coconut cream in the mixer bowl, but do not include the water at the bottom of the can. I have a KitchenAid mixer that mixes very well. If you do not, you may want to chill a metal bowl in the freezer. A Vitamix also works great!
2. Whip coconut cream, chocolate powder, and powdered sugar until it’s fluffy.

Put the cake together

1. After it is cooled, put one of the rounds on a cake stand (you could use a plate).
2. Spread the chocolate coconut cream filling on the cake.
3. Place the remaining round on top.
4. Spread The Best Vegan Chocolate Sauce (~6 ounces)
5. Then drizzle 4 ounces of vegan dulce de leche.
6. Cake is best after it sets overnight in the fridge.