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theveganharmony

Vegan cake

Juicy vegan almond cake with chocolate and raspberry cream.
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Servings: 16 pieces
Ingredients Method

Ingredients
  

Almond cake
  • 720 g half white flour
  • 125 g almond meal we used the ones whitout skin
  • 30 g baking powder
  • 150 g coconut sugar
  • 1 vanilla sugar
  • 100 g coconut oil
  • 20 g almond butter
  • 800 ml rice milk
  • 190 g aquafaba water from a can of chickpeas
Chocolate cream
  • 600 g sweet potato weighed with skin
  • 150 g dark chocolate
  • 3 tablespoons cacao powder
  • 3 tablespoons rum
  • a pinch of salt
  • 120 ml rice milk
  • 4 tablespoons maple syrup
  • 2 tablespoons coconut sugar
Raspberry cream
  • 1 kg frozen raspberries you can also use fresh raspberries
  • 100 ml raspberry syrup
  • 40 g corn starch or pudding powder
  • 1 tablespoon coconut sugar

Method
 

Almond cake
  1. Mix all dry ingredients together (flour, almonds, baking powder, sugar and vanilla sugar).
  2. Add a mixture of rice milk, coconut oil and almond butter and mix it all together.
  3. In another bowl prepare aquafaba: mix it with a spoon of sugar until it gets very thick.
  4. Slowly mix aquafaba into batter.
  5. Separate batter into 3 equal parts and bake each one in a cake mold for around 20 to 25 minutes on 180°C.
Chocolate cream
  1. Peel and cook sweet potato, remove water and mash it.
  2. Add chocolate to sweet potato while it's still hot and let it melt.
  3. Add all of the other ingredients and mix it together in a blender until you get a smooth cream.
  4. Let it cool down a bit and it will also get thicker because the chocolate will start to harden.
Raspberry cream
  1. On low heat slowly cook raspberries. If you are using frozen raspberries remove the excess water when they melt.
  2. When raspberries are soft add syrup and bring it all to a boil.
  3. When it starts boiling, slowly mix in corn starch mixed with a bit of syrup and coconut sugar. Keep mixing so that there won't be any lumps.
  4. Lower the heat and cook it all for 5 more minutes and mix from time to time.
  5. Let it cool down.
Assembling the cake
  1. It's the easiest to assemble cake in a pan and leeave it in the fridge overnight.
  2. Put one almond cake on the bottom of the pan, spread one half of chocolate cream on it and then add one half of raspberry cream ontop of chocolate cream.
  3. Cover with another almond cake, press together and repeat all of the layers again.
  4. Finish with a third almond cake and press it together. Then cover it and refrigerate overnight.
  5. The next day carefully take it out of the pan and decorate as you wish.