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Baking · Sweet baking

Vegan chocolate, raspberry and pistachio layer cake

★ 4.231 ratings

If fresh raspberries are not available, you can use frozen, thawed raspberries.

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Details

Difficulty
Easy
Prep
95 min
Active
95 min
Cook
245 min
Total
245 min
Yield
12 portions

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Category
BakingSweet baking
Time
Over 1 hour
Nutrition
High fibre
Difficulty
Easy

Ingredients

MetricUS
raw cashew nuts
300 g
water
415 g
lemon
1
freshly squeezed lemon juice
2 tbsp
coconut oil
3 tbsp
pitted dates
5
pure maple syrup
1 tbsp
fresh raspberries
250 g
caster sugar
3 tbsp
coconut oil
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
30 g
bicarbonate of soda
1 tsp
baking powder
2 tsp
salt
1 pinches
shelled unsalted pistachio nuts
50 g
fresh raspberries
125 g

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
8.8 g
Energy
2,513.3 kJ
Calories
600.7 kcal
Fat
37.6 g
Fibre
6.8 g
Carbohydrates
56 g

Cookidoo® details

Categories
Baking - sweet, Desserts and sweets
Dish types
Dessert
Meal types
Dessert
Dietary
Vegan, Vegetarian
Occasions
Christmas, Easter, Mother's Day, New Year's Eve, Birthday, Children's Birthday, Party
Seasons
Autumn, Spring, Summer, Winter
Equipment
baking paper, bowl, cake board or serving plate, large bowl, oven, refrigerator, round cake tin (20 cm), sealable container, wooden skewer
Collections
Celebration cakes
Original tags
vegan, vegetarian, Christmas, autumn, Easter, Mother's Day, New Years eve, spring, summer, winter, birthday, children's birthday, party, Weekend Project, Easy

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