How to make Vegan Chocolate Raspberry Cake

how to make

dairy free gluten free vegan low fat fibre rich

STEP 1

Mix ground oat, sifted cocoa, baking powder and salt. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 2

In a separate bowl, whisk brown sugar, oil, vanilla extract, and yogurt. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 3

Incorporate the flour mix into the liquid ingredients a few spoons at a time. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 4

Pour the almond milk and whisk until the batter is smooth. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

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. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

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. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 7

Slice the cake with a cutting wire and spread the raspberry jam over one half. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

STEP 8

Cover and garnish with dusted cocoa, 1/3 of chopped raspberries, and dark chocolate nibs. Ground Oat 500 g Cocoa Powder 75 g Baking Powder 30 g Salt 1 pinch Unrefined Brown Sugar 230 g Rapeseed Oil 100 mL Vanilla Extract 1 tbsp Soy Yogurt 370 g Almond Milk 280 mL Fresh Raspberries 300 g Water 70 mL Potato Starch 20 g Dark Chocolate 85% 8 g Adjust servings and measurement unit in the full recipe page .

Ground Oat	500g
Cocoa Powder	75g
Baking Powder	30g
Salt	1pinch
Unrefined Brown Sugar	230g
Rapeseed Oil	100mL
Vanilla Extract	1tbsp
Soy Yogurt	370g
Almond Milk	280mL
Fresh Raspberries	300g
Water	70mL
Potato Starch	20g
Dark Chocolate 85%	8g

Ground Oat	500g
Cocoa Powder	75g
Baking Powder	30g
Salt	1pinch
Unrefined Brown Sugar	230g
Rapeseed Oil	100mL
Vanilla Extract	1tbsp
Soy Yogurt	370g
Almond Milk	280mL
Fresh Raspberries	300g
Water	70mL
Potato Starch	20g
Dark Chocolate 85%	8g

Ground Oat	500g
Cocoa Powder	75g
Baking Powder	30g
Salt	1pinch
Unrefined Brown Sugar	230g
Rapeseed Oil	100mL
Vanilla Extract	1tbsp
Soy Yogurt	370g
Almond Milk	280mL
Fresh Raspberries	300g
Water	70mL
Potato Starch	20g
Dark Chocolate 85%	8g

Ground Oat	500g
Cocoa Powder	75g
Baking Powder	30g
Salt	1pinch
Unrefined Brown Sugar	230g
Rapeseed Oil	100mL
Vanilla Extract	1tbsp
Soy Yogurt	370g
Almond Milk	280mL
Fresh Raspberries	300g
Water	70mL
Potato Starch	20g
Dark Chocolate 85%	8g

Ground Oat	500g
Cocoa Powder	75g
Baking Powder	30g
Salt	1pinch
Unrefined Brown Sugar	230g
Rapeseed Oil	100mL
Vanilla Extract	1tbsp
Soy Yogurt	370g
Almond Milk	280mL
Fresh Raspberries	300g
Water	70mL
Potato Starch	20g
Dark Chocolate 85%	8g

Ground Oat	500g
Cocoa Powder	75g
Baking Powder	30g
Salt	1pinch
Unrefined Brown Sugar	230g
Rapeseed Oil	100mL
Vanilla Extract	1tbsp
Soy Yogurt	370g
Almond Milk	280mL
Fresh Raspberries	300g
Water	70mL
Potato Starch	20g
Dark Chocolate 85%	8g

Ground Oat	500g
Cocoa Powder	75g
Baking Powder	30g
Salt	1pinch
Unrefined Brown Sugar	230g
Rapeseed Oil	100mL
Vanilla Extract	1tbsp
Soy Yogurt	370g
Almond Milk	280mL
Fresh Raspberries	300g
Water	70mL
Potato Starch	20g
Dark Chocolate 85%	8g

Ground Oat	500g
Cocoa Powder	75g
Baking Powder	30g
Salt	1pinch
Unrefined Brown Sugar	230g
Rapeseed Oil	100mL
Vanilla Extract	1tbsp
Soy Yogurt	370g
Almond Milk	280mL
Fresh Raspberries	300g
Water	70mL
Potato Starch	20g
Dark Chocolate 85%	8g

how to make

Vegan Chocolate Raspberry Cake

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

STEP 4

Ingredients List

STEP 5

Ingredients List

STEP 6

Ingredients List

STEP 7

Ingredients List

STEP 8

Ingredients List

how to make

Vegan Chocolate Raspberry Cake

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

STEP 4

Ingredients List

STEP 5

Ingredients List

STEP 6

Ingredients List

STEP 7

Ingredients List

STEP 8

Ingredients List

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