Baking · Sweet baking
Vegan chocolate, raspberry and pistachio layer cake
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
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
- 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
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 186 mg
- Protein
- 8.8 g
- Energy
- 2,522.8 kJ
- Calories
- 600.7 kcal
- Fat
- 37.6 g
- Fibre
- 6.8 g
- Saturated fat
- 5.6 g
- Carbohydrates
- 56 g