Vegan chocolate cake with red currant layer
Prep time:
Cook time:
Total time:
- Crust
- 1 cup shredded coconut
- ½ cup coconut flour
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- 2 tbsp raw cacao powder
- red currant layer
- 11/2 cup red currants
- 1 tbsp chia seeds
- ¼ cup maple syrup
- bright layer
- 1¾ cup full fat coconut milk
- 5½ oz. dark chocolate
- dark layer
- ⅓ cup full fat coconut milk
- 1 tbsp coconut oil
- 4 oz. dark chocolate
- For the crust, process all the ingredients in your food processor
- Press evenly on the bottom of a round pan.
- For the red currant layer, process all the ingredients until well combined and spread over the crust.
- Freeze for about 30 minutes
- For the bright layer, break the dark chocolate and put into a small bowl.
- Heat the milk in the pan on medium heat and pour over chocolate.
- Let sit for 2 minutes and then begin to carefully combine. Pour over red currant layer.
- freeze for about 30 minutes.
- Same steps with the dark layer but heat milk with coconut oil.
- Freeze again for 30 minutes
- Decorate with red currants and chocolate pieces.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/vegan-chocolate-cake-with-red-currant-layer/
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