200 g fresh or frozen raspberries
Preparation Method 1.
Preparing the cake batter Combine the dry ingredients in a bowl: flour, cocoa powder, baking powder, baking soda and sugar. Separately, combine plant-based milk, oil, vanilla extract and vinegar. Pour the liquids over the dry ingredients and mix lightly. Pour the mixture into a baking pan lined with baking paper and bake in a preheated oven at 170°C for 25-30 minutes.
Let it cool.
2. Preparing the cream Melt the chocolate in a double boiler. Lightly whip the plant-based whipping cream, then mix it with the melted chocolate. Add the raspberries and gently incorporate them.
3. Assembling the cake Spread the chocolate raspberry cream over the cooled cake base. Refrigerate for at least 4 hours to allow it to set and achieve a creamy texture. Decorate with fresh raspberries and mint leaves.
Why choose this vegan chocolate and raspberry cake?
It has a fluffy texture and an intense chocolate flavor, balanced by the fruity aroma of raspberries.
It's an elegant dessert, perfect for birthdays, holidays or simply to treat your family.
Useful tips You can use frozen raspberries, but let them drain well before adding them to the cream.
If you want a more intense flavor, add a few drops of rum or orange essence to the cream.
For a lighter version, you can replace sugar with erythritol or agave syrup.
This vegan chocolate and raspberry cake is proof that a dessert without dairy and eggs can be just as delicious, even easier and healthier. Try it and you'll win over all your guests!
