Chocolate cake with raspberries
vegan-friendly, dairy-free, refined sugar-free
Equipment
- three 16 cm / 6 inches cake pans
Ingredients
Ingredients for the cake
- 1+ 3/4 cups/ 225 g all purpose flour
- 1+ 2/3 cups / 200g Moscovado or coconut sugar
- 1/2 cup / 45g cacao powder
- 1+ 1/2 tsp baking soda
- pinch of salt
- 1 + 2/3 cups / 360ml water
- 1+ 1/2 tbsp apple cider vinegar or lemon juice
- 1/2 cup + 2 tbsp / 120g neutral oil like sunflower
- 1 tsp vanilla bean paste
Ingredients for the frosting
- 400 ml / 13,5 oz soy or coconut cream, chilled
- 1/4 cup / 30g powder sugar
- 2 tsp pink pitaya optional, for the color
- 1 cup fresh raspberries
Instructions
Make the chocolate cake
- Preheat the oven to 180C / 350F degrees.
- Grease 3- 16cm | 6 inches pans and line the bottoms with parchment paper.
- In a large bowl, sift together flour, cacao and baking soda.
- Add the coconut sugar and salt and whisk to combine.
- Add the water, vinegar, vanilla and oil and whisk to combine. Don't overmix.
- Using a scale, divide the batter equally between the three pans and bake for 20-25mins.
- Remove from the oven and let cool down the cakes into the pans for at least 10 minutes.
- Remove from pans and let cool down copletely before frosting.
- If you're frosting the cake later, wrap each cake into plastic film and place in the refrigerator or up to one day.
Make the frosting
- Be sure to place the cream, the metal mixing bowl and the beaters in freezer for 30 minutes before making the whipped cream.
- Whip the soy or coconut cream with 1 tbsp powder sugar and 1-2 tsp pink pitaya.
- Add the cream, powdered sugar, and pitaya to the chilled bowl.
- Beat the mixture into soft peaks using an electric mixer.
- Could take 5+ minutes.
- Reserve 1 cup of the whipped cream to frost the outside.
- Gently fold in raspberries in the remaining cream (about 1 1/2 cup).
Assemble the cake
- Place the first cake layer on a plate.
- Spread 1/2 cup of the whipped cream in the center.
- Add the second cake layer and proceed in the same way.
- Lightly frost the outside with remaining pink frosting.
- Place the cake in the refrigerator to set for at least 30 minutes.