Vegan chocolate, raspberry and pistachio layer cake
TM6 TM5 TM31

Vegan chocolate, raspberry and pistachio layer cake

4.4 (10 ratings)

Ingredients

Frosting

  • 300 g raw cashew nuts
  • 415 g water
  • 1 lemon, zest only, no white pith
  • 2 tbsp freshly squeezed lemon juice
  • 3 tbsp coconut oil
  • 5 pitted dates
  • 1 tbsp pure maple syrup

Raspberry sauce

  • 250 g fresh raspberries
  • 3 tbsp caster sugar

Sponge

  • 200 g coconut oil, plus extra for greasing
  • 200 g almond milk
  • 2 tsp apple cider vinegar
  • 2 tbsp chia seeds
  • 250 g raw sugar
  • 2 tsp instant granulated coffee
  • 1 tsp natural vanilla extract
  • 250 g plain flour
  • 30 g cocoa powder (70% cocoa)
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1 pinch salt

Assembly

  • 50 g shelled unsalted pistachio nuts
  • 125 g fresh raspberries

Nutrition
per 1 portion
Calories
2522.8 kJ / 600.7 kcal
Protein
8.8 g
Carbohydrates
56 g
Fat
37.6 g
Saturated Fat
5.6 g
Fibre
6.8 g
Sodium
186 mg

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