You need chocolate cake! Your special reward!

Yes! Sometimes we just need cake! 🙂 If you’ve had a week like mine… cake is most definitely in order!

A good cake will make you forget everything and a good chocolate cake, well, that’s just doubly good! 😛 This chocolate cake is layered with fresh raspberry puree and a creamy coconut layer. So good! 😀 You can layer with regular cream if that’s your thing, and black cherries would go amazing with this too! Maybe I should make another one with raspberries and cherries and the coconut and some cream! Note to self – stop getting greedy! It is so delicious as it is! 😛

Anyway, you need this cake! I’m sure you can think of something you’ve done this week (or something you’ve put up with that someone else has done)! which is deserving of cake! So, get out your tins and bake! 🙂 Then, pop over to this weeks Fiesta Friday where I am co-hosting again, this time with the lovely Jhuls @ The Not So Creative Cook (she’s very creative)! 😛

Leave me a comment below – about the cake, the Fiesta, or your week and why you should have cake! 😛 😀 Check out the recipe…

5 from 2 votes

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Chocolate Layer Cake

Layers of delicious chocolate cake with a fresh raspberry filling and coconut cream. Naturally vegan recipe! 

Created by:: Laurena @LifeDietHealth

Gather

• 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

Prepare

1. Put the flaxseeds in a cup and mix the water in. Set aside.

2. In a large mixing bowl, cream the butter and sugar until light and fluffy.

3. Add the flaxseed mixture to the bowl, then sieve the flour, baking powder and cocoa over the top and gently mix to combine.

4. Spoon into a lined or greased baking tin and tap/shake to level.

5. 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.

6. 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).

7. Whip or whisk your cream until it can hold its shape.

8. 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. 

9. Enjoy!

Tips & Storage

• 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.

 

If you’re new to cooking, or plant based cooking and need some kitchen inspiration or you’re after some ingredients, have a look here!

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Oh, and of course, if you make this chocolate cake (or any of our other recipes), please post your photos using #LifeDietHealth or @LifeDietHealth so we can see your creations! 🙂 We love to see your interpretations of our recipes! If you haven’t already, make sure you’re following us everywhere so you never miss a thing! 😀 You can subscribe here (see link to right)! to receive our recipes each week, follow us on Facebook, Twitter and Instagram, (you can chat with us here too)! and see what we’re liking on Pinterest! Thankyou! 😀

Right, pop over to Fiesta Friday and see what you can find! 😀 

Speak soon, Have a great week  and eat lots of cake! ?

Laurena x