Layers of delicious chocolate cake with a fresh raspberry filling and coconut cream. Naturally vegan recipe!
- 3 teaspoons ground flaxseeds. (sub 3 eggs if you prefer & omit water)
- 9 teaspoons water
- 150 g vegan butter / spread. we use Vitalite
- 150 g sugar. white or coconut
- 110 g plain flour. gluten free if required
- 2 teaspoons baking powder
- 2 tablespoons cocoa
- 200 g raspberries / cherries. fresh or frozen
- 200 g cream. we use coconut cream with a few teaspoons of icing sugar
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Put the flaxseeds in a cup and mix the water in. Set aside.
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In a large mixing bowl, cream the butter and sugar until light and fluffy.
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Add the flaxseed mixture to the bowl, then sieve the flour, baking powder and cocoa over the top and gently mix to combine.
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Spoon into a lined or greased baking tin and tap/shake to level.
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Bake at Gas Mark 5 (375f / 190c) for 15-20 minutes, then allow to cool in the tin for five minutes. Remove and allow to cool fully.
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While the cake is baking, put the fruit in a pan with a splash of water and allow to cook on a low heat. Press the fruit to break it up a bit. Pour into a bowl (to make cooling quicker).
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Whip or whisk your cream until it can hold its shape.
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Cut the cake into layers (you should be able to get three). Put the base on a plate and add a layer of cream, then fruit. Add another layer of cake and repeat. You can leave the top plain, or decorate with any remaining cream and fruit.
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Enjoy!
- Make sure to allow the cake to cool completely before layering.
- Use your favourite ready made cream, a fresh natural yogurt (coconut is great), or coconut cream whisked with icing sugar.
- Try different fruits either fresh or gently cooked: cherries, raspberries, strawberries, blackcurrants.
- Cake stores assembled for two days in the fridge.
- Cake stores un-assembled for five days in an airtight container.
