how to make

Vegan Chocolate Raspberry Cake

by

dairyfree
glutenfree
vegan
lowfat
fibrerich

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.

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.

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