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(healthy) chocolate + raspberry layer cake

2017-10-22

I know this is probably more of a summer-themed cake, but a little color in autumn can’t hurt anybody right? I’ve thought long about posting the recipe for this one, i’m not even sure why – but i decided to do it now, cause cake is always a good idea.

For the cake, i made some kind of banana-almond-chocolate bread which paired very well with the chocolate ganache, because the cake itself wasn’t very sweet. It’s wheat free and doesn’t contain any other usual flours – but of course you could use any vegan chocolate cake recipe that you want and only use the ganache as in here. The opportunities are endless. Topping this cake off with cloudy cool raspberry cream was one of the best ideas i ever had – you have to try it, seriously, go make this cake now!

Okay, let’s just jump straight to the recipe, shall we?

healthy chocolate + raspberry layer cake

for the cake:

  • 1 cup ground almonds or hazelnuts
  • 1 cup oat flour
  • 1 cup buckwheat flour
  • 1 cup dark cacao powder
  • 1 cup coconut sugar
  • 2 mashed bananas
  • 2 tbsp chia seeds + 6 tbsp water (mix first in a jar and let soak a few minutes)
  • 1/2 cup coconut oil
  • 1 1/2 cup plant based milk
  • 1 cup vegan dark chocolate chips (optional)

In a big bowl, mix together first the coconut sugar, coconut oil, bananas and chia seeds once they’re soaked. Then add the cacao powder and mix well. In a separate bowl, combine the ground nuts, oat and buckwheat flour. Add the flour mix to the first bowl, along with the milk. Mix until well combined, then add the chocolate chips and fold them into the dough. Fill the dough evenly into two identical, round, rather small springforms lined with parchment paper, and bake for about 30mins at 150-180°C. You could also use only one spring form, bake a bit longer and cut the cake in half at the end – that’s up to you 🙂 Let it cool completely before adding the ganache.

For the chocolate ganache:

  • 2 cans coconut milk
  • 1/2 cup almond milk
  • 1 cup dates
  • 3 tbsp cacao powder
  • 1/2 cup melted coconut oil
  • 1 tsp ground vanilla

In a blender, simply mix all the ingredients until real smooth and creamy. Ideally fill in a container and place in the fridge overnight before spreading on the cake.

For the raspberry cream:

  • 1 cup frozen raspberries
  • 1 cup cashews (soaked in water for at least 4 hrs)
  • 1 can coconut milk
  • 2-3 tbsp maple syrup
  • 1/3 cup melted coconut oil

Again, mix all the ingredients in a blender until very smooth. Place in the fridge overnight.

Once you’re ready to build the cake (don’t know how else to call it haha) place the first layer on the plate you want to serve it on. Start scooping the chocolate ganache on top and spread evenly with a spoon, knife or another tool of your choice until about 2cm thick. Carefully place the second layer on top and repeat. Once you’re done, start coating the sides of the cake with ganache. This may take a while, especially if you want it all to look very even (that’s me, anyone else?) When your cake is all covered in ganache, take the raspberry cream out of the fridge and start scooping it on top. There is likely gonna be something left, so just take as much as you want to.

When the cake’s all covered with chocolate ganache and raspberry cream, you can decorate it with anything you want – i used raspberries and pumpkin seeds.

Okay, now, finally, time to celebrate and eat! Happy colorful autumn 🙂

xx, Jezebel

Jezebel
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3 Discussion to this post

  1. Kellie says:

    Yummm this looks delicious ;)) Seriously love browsing your site every time I’m hungry even though I have no advanced baking abilities. It’s fun to imagine ~

  2. […] my vegan desserts are even yummier than ever since I’ve been vegan. For instance, this chocolate and raspberry cake is super healthy and yummier than a non-vegan version. And as you might have guessed, carrot cake […]

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