3 Anniversary Cakes

What better way to celebrate our 3 year Anniversary than with 3 mini cakes of 3 layers each!

I asked husband what kind of cake(s) he would like, he said his favorite cake was tres leches, and other favorite flavor of anything was “apple.” So, the challenge was on. I obviously had to go above and beyond and the thought of making two cakes seemed an odd number. Three it had to be, also because, how can I not make something with CHOCOLATE?! I mean, it is after all OUR Anniversary 🙂

I used 4.5″ springform pans to create these sweet mini-cakes.


A fun and fancy rendition of my Chocolate Cupcake recipe. Baking time had to be increased by 5 minutes. After letting the cakes completely cool, I poured a layer of Chocolate Ganache over each cake, a thin layer of:


Refrigerate 1 can of full fat Coconut Milk

Open with can opener and scoop out thick ‘cream’ off the top of the can and place into a bowl.

Beat until fluffy, pouring in 1 t vanilla, pinch of salt, and 1 T raw honey

I then placed a few sliced strawberries and another dollop of the whipped coconut cream, repeat with each layer. The top is 3 strawberries I kept whole and chocolate dipped IN THE GANACHE. I may or may have not had to sample a few before I found them deemed worthy of cake topping.

To finish it off, I placed a teaspoon of organic powdered sugar (which I RARELY use) in a fine mesh strainer and gave it a couple taps to ‘dust’ the top of the cake for an extra-indulgent appeal.


Sponge cake from “Yoginbear Blog

Make the cakes and let cool completely. After cooling, take a dowel or back of a spoon (no more than 1/4″ in diameter) and poke holes in all cake layers.

Place cakes on a plate and pour canned coconut milk generously on each layer, just enough so that the bottom isn’t completely oozing.

I let these soak up the goodness overnight, but a few hours would also be sufficient.

In the morning (or a few hours later) I poured homemade cashew milk for another soak.

To assemble, carefully place each dripping cake on top of the other, sealed with a dollop of Whipped Coconut Cream. 

Sprinkle Cake with a high quality organic cinnamon.


Only by demand am I even mentioning this one, and while it was tasty, it was not life-changing. I will not post recipes on here that aren’t so delicious that you won’t want to share. I will work on a better version of this and post another time soon!


Katie Mae



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