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Vegan chocolate, raspberry and pistachio layer cake
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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
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