Vegan chocolate & raspberry layer cake

If you’re looking for a showstopper cake, this is it. I made this for the birthday of a very special friend and the reaction was better than I ever anticipated. Even though the cake looks very impressive, it’s really simple to make.

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This isn’t the most wholesome of my recipes (particularly the icing!), but it is celebration cake after all 🙂

Ingredients

Chocolate cake (makes enough for two round 6-inch cake tins)

  • 200g gluten-free flour (1.5 cups)
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1.5 teaspoons baking soda
  • Pinch of salt
  • 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons water)
  • 125g raspberries (3/4 cup)
  • 80ml maple syrup (1/3 cup)
  • 100ml coconut oil (1/3-1/2 cup), melted
  • 240ml almond/soya milk (1 cup)
  • 1.5 tablespoons apple-cider vinegar
  • 1 teaspoon vanilla essence/extract

Pink frosting

  • 300g vegan butter, softened
  • 200g icing sugar, sieved
  • 1 teaspoon vanilla essence/extract
  • 1-2 tablespoons almond/soya milk.
  • 3 drops red food colouring (optional)
  • 125g raspberries (3/4 cup) for decoration

Method

  • Preheat your oven to 180 degrees celsius (170-175 degrees celsius if using a fan oven). Grease two 6-inch round cake tins and line the bottom with some parchment paper.
  • Make your flax egg by mixing the ground flax seeds with 6 tablespoons of water. Mix lightly and set aside.
  • Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add in the salt and mix to combine.
  • Place the raspberries in a microwave for 1-2 minutes, stirring with a fork every 20 seconds until you reach a liquid consistency.
  • Mix the maple syrup, melted coconut oil, almond milk, flax eggs and vanilla together in a bowl. Fold in the raspberry purée.
  • Make a well in the centre of the flour and pour in the liquid mixture. Slowly mix with a large spoon. Finally, pour in the apple-cider vinegar – you’ll see the mixture bubble slightly as the acid mixes with the baking soda.
  • Once you have an even consistency, divide the mixture between the two sandwich tins. Bake in the centre of the oven for 20-25 minutes.
  • Meanwhile, make your icing. Sieve the icing sugar into a large bowl and add in the butter (in cubes) with the vanilla essence and the almond/soya milk. Mix with an electric mixer until you reach a creamy consistency. Add in the food colouring at this point if you want pink frosting.
  • Once your cakes are finished baking, allow to cool completely before slicing the cakes horizontally – you will be left with four cake layers about 1-2 cm thick.
  • To start, place one of the dome-shaped layers on your cake plate with the top side facing down. Spread over a layer of frosting and begin to stack your cake, spreading frosting over each layer as you go (just make sure you finish with one of the dome-shaped layers facing up).
  • Spread a thick layer of icing over the top of the cake and smooth around the sides – I prefer a semi-naked frosting rather than completely covering the cake, but do whatever you choose!

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  • Finally, place the raspberries on top of the cake in whatever design you choose. Sprinkle some icing sugar on top for an even more beautiful effect.

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Enjoy x

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