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Vegan pistachio and raspberry cake

A perfect combination of pistachios and raspberries, joined into an incredible vegan cake!
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Ingredients Method

Ingredients
  

Sponge cake
  • 560 g (4 cup) white flour
  • 190 g (2 cup) ground pistachios
  • 25 g (4 tbsp) ground flax seeds + 60 ml (¼ cup) water
  • 24 g (3 tbsp) baking powder
  • 150 g (1 cup) coconut sugar
  • 20 g ( 1 tbsp) vanilla extract
  • 750 ml ( 3 ¼ cup) plant-based drink
  • 70 g (¼ cup) agave syrup
  • 90 g (½ cup) coconut oil
Raspberry cream
  • 450 g (3 ½ cup) frozen raspberries
  • 40 g (¼ cup) coconut sugar
  • 40 g (2 tbsp) maple syrup
  • 7 g (1 tbsp) agar agar
  • 10 g (1 tbsp) corn starch + 15 ml (1 tbsp) water
Mascarpone cream
  • 200 ml (1 cup) vegan whipping cream
  • 30 g (¼ cup) powdered sugar
  • 250 g (1 cup) vegan mascarpone
  • 1 package vanilla sugar
Topping
  • pistachio spread
  • fresh raspberries

Method
 

Sponge cake
  1. Mix ground flaxseed and water in a cup and leave to soak for 10 minutes.
  2. Put all the dry ingredients (flour, ground pistachios, baking powder, coconut sugar) in a large bowl and mix them.
  3. In another bowl, mix the wet ingredients (vanilla extract, agave syrup, plant-based drink, coconut oil and soaked flaxseed) and add them to the dry ingredients mixture and mix with a hand mixer until smooth.
  4. Pour the mixture into two cake models with a diameter of 25 cm and bake for 25 minutes in a preheated oven at 180 °C (356 °F). (If you only have one model, the cake can be baked one after the other in the same model).
  5. Put the cake on a cooling rack and let it cool. If the top of the cake is rounded, cut it off.
Raspberry cream
  1. Put the frozen raspberries in a pot and cook them at a moderate temperature until they thaw.
  2. When they are thawed, add coconut sugar, maple syrup and agar agar, mix and boil. When it boils, while stirring continuously, pour in the mixture of corn starch and water.
  3. Cook for about 3 minutes and stir several times in between.
Cream
  1. Whip the cream, add mascarpone, powdered sugar and vanilla sugar and mix well.
Assembling the cake
  1. Place one cake on the bottom of the cake model, soak it with a few tablespoons of plant based drink and pour lukewarm raspberry cream on it.
  2. Leave to cool, then put cream with mascarpone on top of the raspberry cream.
  3. Cover with another cake and put in the fridge overnight.
  4. The next day, pour the pistachio spread (thick) on the cake and decorate with raspberries.