Compatible versions
Vegan chocolate, raspberry and pistachio layer cake
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Frosting
- 300 g raw cashew nuts
- 415 g water
- 1 lemon, zest only, no white pith
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp coconut oil
- 5 pitted dates
- 1 tbsp pure maple syrup
Raspberry sauce
- 250 g fresh raspberries
- 3 tbsp caster sugar
Sponge
- 200 g coconut oil, plus extra for greasing
- 200 g almond milk
- 2 tsp apple cider vinegar
- 2 tbsp chia seeds
- 250 g raw sugar
- 2 tsp instant granulated coffee
- 1 tsp natural vanilla extract
- 250 g plain flour
- 30 g cocoa powder (70% cocoa)
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 1 pinch salt
Assembly
- 50 g shelled unsalted pistachio nuts
- 125 g fresh raspberries
- Nutrition
- per 1 portion
- Calories
- 2522.8 kJ / 600.7 kcal
- Protein
- 8.8 g
- Carbohydrates
- 56 g
- Fat
- 37.6 g
- Saturated fat
- 5.6 g
- Fiber
- 6.8 g
- Sodium
- 186 mg
In Collections
Alternative recipes
Peanut butter and cookie ice cream
13h 15min
Vegan custard
15 min
Vegan Christmas cake
27h 10min
Wholemeal spelt doughnuts with cacao glaze
45min
Vegan Turkish delight cheesecake
5h 30min
Vegan tiramisu
3h 20min
Vegan Brownies
2h 40min
Vegan carrot cake with orange frosting
2h 5min
Mixed mushroom burgers
50min
Jam-filled sweet potato doughnuts
3h 10min
Vegan butter
8h 5min
Vegan walnut and black bean burger
4h 40min