Vegan Black Forest Cake with Raspberries
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2½ cup spelt flour
  • 1 cup cacao powder
  • 1½ cup coconut sugar (or cane sugar)
  • 1½ cup almond milk (or any other non-dairy milk)
  • ⅓ cup warm water
  • ¼ cup peanut butter
  • 3 oz dark chocolate chunks
  • 1½ Tsp baking powder
  • ⅓ cup coconut oil
  • 1 Tbsp apple cider vinegar
  • a pinch of fine sea salt
  • -
  • 1 cup raspberry jelly
  • 1 cup soy cream mixed with 2 packs of cream stabilizer and 1 tbsp powder sugar and ½ tsp vanilla
  • ½ cup shredded dark chocolate
  1. Preheat your oven to 355F and oil brush your cake pan.
  2. Carefully melt your dark chocolate and let it cool down for several minutes
  3. I a bowl, combine the sugar with the coconut oil and the peanut butter
  4. Add the melted chocolate.
  5. I another bowl combine the flour with the chocolate powder, the baking powder and salt
  6. One after another add the flour mixture and the milk and water to the sugar-oil mixture until everything is well combined
  7. Last, add the apple cider and then pour into your cake pan
  8. Bake the cake at 355F for about 45-50 minutes or until a toothpick comes out clean
  9. -
  10. slice cake into 3 layers
  11. Put the jelly on the bottom and spread some fresh raspberries as well
  12. For the second layer whip the cream with the powdered sugar and vanilla and spread.
  13. Cover with the third layer and spread more whipped cream on top and finally decorate with shredded chocolate and raspberries
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at