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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
  

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

Instructions
 

Sponge cake

  • Mix ground flaxseed and water in a cup and leave to soak for 10 minutes.
  • Put all the dry ingredients (flour, ground pistachios, baking powder, coconut sugar) in a large bowl and mix them.
  • 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.
  • 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).
  • Put the cake on a cooling rack and let it cool. If the top of the cake is rounded, cut it off.

Raspberry cream

  • Put the frozen raspberries in a pot and cook them at a moderate temperature until they thaw.
  • 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.
  • Cook for about 3 minutes and stir several times in between.

Cream

  • Whip the cream, add mascarpone, powdered sugar and vanilla sugar and mix well.

Assembling the cake

  • 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.
  • Leave to cool, then put cream with mascarpone on top of the raspberry cream.
  • Cover with another cake and put in the fridge overnight.
  • The next day, pour the pistachio spread (thick) on the cake and decorate with raspberries.