Raw Vegan Neapolitan Cake {Gluten-Free, Paleo}

Raw Vegan Neapolitan Cake {Gluten-Free, Paleo, Refined Sugar-Free}

{Gluten-Free, Vegan, Paleo, Refined Sugar-Free}

You guys are going to love me for this — a paleo, gluten-free, and raw vegan neapolitan cake! So perfect for a hot summer day. So fun, wholesome, and of course, so yummy! Tastes just like the real deal too. A win-win all around.

P.S. Pardon the lack of a picture of the whole cake. It accidentally got eaten by some eager guests before I had a chance to snap a photo! Luckily, I managed to rescue a slice to take this shot for you so that you at least know what to expect — phew! :) . Does that ever happen to you?

Paleo, Gluten-Free, and Raw Vegan Neapolitan Cake Recipe:

5.0 from 1 reviews
Raw Vegan Neapolitan Cake {Gluten-Free, Paleo}
Prep time
Cook/Chill Time
Ready In
Makes: 6″ mini cheesecake (double for a larger cake)
Base Ingredients:
  • 1½ cups cashews, pre-soaked for at least an hour or overnight
  • 5 tbsp lemon juice
  • ½ cup liquid sweetener of your choice (I used maple syrup)
  • ½ cup coconut oil, liquified
  • ¼ tsp raw ground vanilla bean (or 1 tbsp pure vanilla extract, but the ground vanilla tastes amazing)
  • a pinch of salt
Additional Ingredients for Chocolate Layer:
  • ¼ cup cocoa powder
  • ¼ cup liquid sweetener of your choice (I used maple syrup)
  • 3 tbsp cocoa butter, liquified (white chocolate butter; not coconut)
Additional Ingredients for Strawberry Layer:
  • 1 cup frozen strawberries
Chocolate Topping:
  • ½ cup coconut oil
  • ¼ cup cocoa powder
  • 3 tbsp liquid sweetener of your choice (I used maple syrup)
  • 1 tsp pure vanilla extract
  • pinch of salt
  • cacao nibs for garnish
  1. Place all base ingredients in a blender (I used my Vitamix for this; a strong blender is best for smooth consistency), and blend until the mixture is smooth. Remove one third of the mixture into a small bowl and set aside. Remove an additional one third of the mixture into another bowl and set aside as well.
  2. Add in additional chocolate layer ingredients to the blender. Blend until smooth. Using a spatula, scrape out contents into a small springform pan. Smooth out into an even layer. Place the pan in the freezer and allow it to chill for at least 10-15 minutes before adding the next layers (it helps with keeping the layers from mixing up).
  3. In the meantime, rinse out the blender. Add the base mixture from one of the bowls that were set aside in step one into the blender. Add the strawberries and blend until smooth. Once the chocolate layer has chilled a bit, remove the pan from the freezer. Carefully pour the strawberry mixture on top of the chocolate layer, trying not to press down too hard to avoid the layers from mixing up. Smooth out the strawberry layer carefully and place the pan back in the freezer for an additional 10-15 minutes to chill.
  4. In the meantime prepare the chocolate topping by following the directions in this DIY Vegan Magic Shell Recipe (except, as per the ingredients above, you’re only making half of that recipe for this cake).
  5. Remove the pan from the freezer and pour the remaining third of the original base mixture (from the bowl that was set aside in step one) over the strawberry layer. Once again do this carefully to avoid the layers from mixing up. Smooth out the layer gently with a spatula.
  6. Pour the chocolate topping over the vanilla layer. Top with some cacao nibs. Place in the freezer to firm up for at least 2-3 hours.
{Note: I actually added a bit more of the strawberry mixture on top of the final chocolate topping (before topping with cacao nibs) — it felt wasteful to leave whatever I couldn’t scrape out of the strawberry layer in the blender (since it was so yummy), so I added 2 tbsp almond milk to it and blended it quickly, which made it more runny. I then transferred the mixture into a small drizzling bottle and drizzled it on top. This part is totally optional, but it does add a whimsical effect to the cake}

Store the cake in the freezer, but leave it out for 15 minutes to thaw out prior to serving. Or serve straight from the freezer for a neapolitan ice-cream cake. Enjoy!
Raw Vegan Neapolitan Cake {Gluten-Free, Paleo, Refined Sugar-Free}


xo Audrey


This Raw Vegan Neapolitan Cake recipe has been shared with Allergy-Free Wednesdays, Gluten-Free & DIY Tuesday, Real Food Wednesday, Let’s Get Real Friday Party, #glutenfreefridays, Natural Family Friday, and Gluten-Free Wednesdays.

** A big thanks to Adrienne @ Whole New Mom for featuring this recipe!



  1. says

    This Neopolitan cake is so pretty! I cannot believe how healthy it is!

    • Audrey says

      Thanks so much, Julia! :)

  2. says

    Audrey, your creations NEVER cease to amaze me! This cake looks phenomenal! I hope there’s a book of these raw, vegan, and paleo creations in your future. Really, I do. For all of us!


    • Audrey says

      Thanks so much, Shirley! I’m thinking about it ;)

  3. says

    What a wonderful healthy version of a Neopolitan cake. This could be perfect even for a birthday celebration. Thanks for the recipe

    • Audrey says

      Thanks so much, Judee! :) Enjoy it!

    • Audrey says

      Thanks so much, Vanessa! Enjoy it :)

    • Audrey says

      Thanks so much, Adrienne! :) I so need to pick your brain on how you keep up with all the social media stuff, in addition to running your lovely blog and being a mom ;)

  4. says

    this cake looks amazing.. love how its paleo, gluten free and vegan! it’s so hard to find recipes that cater for all three.. thanks for sharing the recipe!

    • Audrey says

      Thanks so much, Thalia! :) It’s always exciting for me when a recipe that’s gluten-free, vegan, and paleo come out well because then I know more people can enjoy it (myself included ;) ).

  5. says

    WOW. I don’t think it matters that you didn’t manage to get a picture of the whole cake. That slice has AUTHORITY. Seriously. I don’t think I’ve ever seen such an authoritative slice of, well, anything. I was trying not to procrastinate on Pinterest but the authority was overwhelming.

    It also looks delicious :P I’ve actually never had a “Neapolitan Cake,” and so don’t fully understand it – is the texture basically ice-cream, or is it more like a cheesecake?
    Shonalika recently posted…Happy New Year! (Featured blogger recipes and plans for 2015!)My Profile

    • Audrey says

      Hi Shonalika — thanks so much! :)

      “Neapolitan” is a pretty North American thing {though it’s Italian in origin} — it’s actually a very basic kind of ice cream you buy at any grocery store and I think it’s the stuff that makes most kids’ childhood around here ;) . It’s like a tub of tri-coloured/flavored ice cream: with a layer of chocolate, vanilla, and strawberry ice cream. So this raw cake is like having that, but in an icebox cake form instead {and of course free from the dairy, sugar, and all the other junky stuff that goes into supermarket Neapolitan ice cream}. http://en.wikipedia.org/wiki/Neapolitan_ice_cream

        • Audrey says

          Oh, I see :) Well, pardon the lengthy explanation then ;) Yeah, I just got inspired to make it into a raw vegan cake form one day and it worked a treat!

  6. says

    Dear Audrey,

    Your recipes look amazing, and as I am on a gluten-free, sugar-free way of living, these provide with a great alternative. I do have one question though, since I’m allergic to cashews and see that they’re being used in many recipes, with what can I replace them without affecting the out come of a cake/dessert.


    • Audrey says

      Hi Smadar,

      Thanks so much and I’m glad you’re finding recipes to suit your needs :)

      I know I already replied to you on this question on Facebook, but figured it’s worth posting a response here also in case anyone else is in the same boat. So the cashews give this cake a nice cheesecake-like texture and white color. The immediate substitute for those who are cashew intolerant would be macadamia nuts, but since you mentioned you can’t do those either I’d go with sunflower seeds instead.

      For other recipes other substitutions might work sometimes — for example if it’s just a creamy frosting then I often use warmed coconut butter instead of blended cashews, etc. Hard to give a blanket alternative for all though — sometimes it can be just any other nut or seed, otherwise it needs to be something more precise. I say just leave a comment on specific recipes and I’d be happy to make suggestions as needed each time.

      • Audrey says

        Hey Smadar,

        Not sure why I haven’t thought of it earlier, but you could try coconut butter instead of the cashews / nuts / seeds option. It will have a coconutty flavor and be a little richer, but I can see that working in this as an alternative.

  7. Bo says

    Oh my god, it looks absolutely amazing!

    Question: Can cashews be substituted with coconut flour? And in what ratio?

    • Audrey says

      Thanks so much, Bo. I don’t think coconut flour would work in this recipe as it wouldn’t have the creamy smooth texture of the cashews. Coconut flour has a strong flavor and a gritty texture. I’d go with something like macadamia nuts or sunflower seeds instead — would either of those work for you? Another option is coconut butter, but it will taste coconutty {a good thing if you’re into coconuts :) }


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