Vegan chocolate, raspberry and pistachio layer cake

Vegan chocolate, raspberry and pistachio layer cake

4.2 32 ratings

Prep. 1 h 35min

Total 4 h 5min

12 portions

Ingredients

Frosting

raw cashew nuts
300 g
water
415 g
lemon zest only, no white pith
1
freshly squeezed lemon juice
2 tbsp
coconut oil
3 tbsp
pitted dates
5
pure maple syrup
1 tbsp

Raspberry sauce

fresh raspberries
250 g
caster sugar
3 tbsp

Sponge

coconut oil plus extra for greasing
200 g
almond milk
200 g
apple cider vinegar
2 tsp
chia seeds
2 tbsp
raw sugar
250 g
instant granulated coffee
2 tsp
natural vanilla extract
1 tsp
plain flour
250 g
cocoa powder (70% cocoa)
30 g
bicarbonate of soda
1 tsp
baking powder
2 tsp
salt
1 pinch

Assembly

shelled unsalted pistachio nuts
50 g
fresh raspberries
125 g

Difficulty

easy

Nutrition per 1 portion

Sodium 186 mg

Protein 8.8 g

Calories 2522.8 kJ / 600.7 kcal

Fat 37.6 g

Fiber 6.8 g

Saturated fat 5.6 g

Carbohydrates 56 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Celebration cakes 14 Recipes
Australia and New Zealand

You might also like...

Leek quiche

1 h 20min

Gluten free lentil wraps

3 h 40min

Fancy smoked salmon and dill cream muffin

45min

Beetroot and horseradish relish

50min

Savoury cashew cream cheese

3 h 10min

Mixed berry clafoutis

40min

Poppy seed and apple cake

2 h 10min

Ricotta and spinach crespelle "cake"

40min

Peach and plum upside-down cake

50min

Beetroot ketchup

1 h 15min

Vegan butter

8 h 5min

Spiced carrot porridge

25min