How to make Vegan Chocolate Raspberry Cake
Step 1
Mix ground oat, sifted cocoa, baking powder and salt.
Step 2
In a separate bowl, whisk brown sugar, oil, vanilla extract, and yogurt.
Step 3
Incorporate the flour mix into the liquid ingredients a few spoons at a time.
Step 4
Pour the almond milk and whisk until the batter is smooth.
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Step 5
Transfer the batter into a 23 cm (9 inches) round tin and bake at 180°C (356°F) for 45 minutes. Cool down on a wire rack.
Step 6
In the meantime, cook 2/3 of the raspberries until mashed. Add potato starch mixed with cold water and whisk a few times until the sauce thicken. Then, remove from the heat and cool down.
Step 7
Slice the cake with a cutting wire and spread the raspberry jam over one half.
Step 8
Cover and garnish with dusted cocoa, 1/3 of chopped raspberries, and dark chocolate nibs.
