Vegan chocolate cake with raspberry cream
This vegan chocolate cake with raspberry cream is a beautifully rich chocolate cake with fluffy cream made from oat based whipping cream.
cake, chocolate, raspberries, vegan cake
(100 g) I use half vegan milk chocolate and half 70% dark chocolate
plant-based milk such as oat milk
I use Kaslink AITO oat drink or Barista
apple cider vinegar
(100 g or 200 ml)
(40 g or 100 ml)
(140 g or 200 ml)
Kaslink AITO Oat for Whipping
(1,5 dl) I used a low sugar raspberry jam
A few pieces of dark chocolate
Preheat oven to 360 F / 180 C.
Melt chocolate in a water bath (or any method you prefer) and swirl in the almond butter.
In a bowl whisk together plant-based milk and apple cider vinegar.
In a separate bowl, mix together all dry ingredients: flours, sugar, baking powder, baking soda and salt.
Pour chocolate + almond butter mix and milk + ACV mix to the dry ingredients and mix it well.
Pour the batter into a brownie pan (or other baking tin you prefer) and bake in the oven for 30 min.
Whip plant-based cream with a hand mixer or food processor until fluffy.
Swirl in the raspberry jam with a spoon until beautifully pink.
Decorating the cake
Cut the cake in two pieces (if using a rectangle shaped brownie pan, you would get about two square pieces of cake.
Pipe raspberry cream on top of the first cake layer. Shred chocolate on top of the cream.
Place the second layer of cake on top and pipe raspberry cream on the top layer of the cake. Shred chocolate on top. If you have raspberries, you can decorate the cake with them, too.
Enjoy this cake on Valentine's Day or any day you feel like eating dreamy chocolate cake.
I use a 11 inch x 7 inch brownie pan to make the cake. If you're using a different size pan, it might affect the baking time.