how to make
Vegan Chocolate Raspberry Cake
Mix ground oat, sifted cocoa, baking powder and salt. In a separate bowl, whisk brown sugar, oil, vanilla extract, and yogurt. Incorporate the flour mix into the liquid ingredients a few spoons at a time. Pour the almond milk and whisk until the batter is smooth. 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. 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. Slice the cake with a cutting wire and spread the raspberry jam over one half. Get It! Cover and garnish with dusted cocoa, 1/3 of chopped raspberries, and dark chocolate nibs.