Go Back

Vegan cake

theveganharmony
Juicy vegan almond cake with chocolate and raspberry cream.
Print Recipe Pin Recipe
Servings 16 pieces

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

Instructions
 

Almond cake

  • Mix all dry ingredients together (flour, almonds, baking powder, sugar and vanilla sugar).
  • Add a mixture of rice milk, coconut oil and almond butter and mix it all together.
  • In another bowl prepare aquafaba: mix it with a spoon of sugar until it gets very thick.
  • Slowly mix aquafaba into batter.
  • 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

  • Peel and cook sweet potato, remove water and mash it.
  • Add chocolate to sweet potato while it's still hot and let it melt.
  • Add all of the other ingredients and mix it together in a blender until you get a smooth cream.
  • Let it cool down a bit and it will also get thicker because the chocolate will start to harden.

Raspberry cream

  • On low heat slowly cook raspberries. If you are using frozen raspberries remove the excess water when they melt.
  • When raspberries are soft add syrup and bring it all to a boil.
  • 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.
  • Lower the heat and cook it all for 5 more minutes and mix from time to time.
  • Let it cool down.

Assembling the cake

  • It's the easiest to assemble cake in a pan and leeave it in the fridge overnight.
  • 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.
  • Cover with another almond cake, press together and repeat all of the layers again.
  • Finish with a third almond cake and press it together. Then cover it and refrigerate overnight.
  • The next day carefully take it out of the pan and decorate as you wish.