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
- Preheat your oven to 355F and oil brush your cake pan.
- Carefully melt your dark chocolate and let it cool down for several minutes
- I a bowl, combine the sugar with the coconut oil and the peanut butter
- Add the melted chocolate.
- I another bowl combine the flour with the chocolate powder, the baking powder and salt
- One after another add the flour mixture and the milk and water to the sugar-oil mixture until everything is well combined
- Last, add the apple cider and then pour into your cake pan
- Bake the cake at 355F for about 45-50 minutes or until a toothpick comes out clean
- -
- slice cake into 3 layers
- Put the jelly on the bottom and spread some fresh raspberries as well
- For the second layer whip the cream with the powdered sugar and vanilla and spread.
- 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 https://vanillacrunnch.com/vegan-black-forest-cake-with-raspberries/
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