Vegan chocolate, raspberry and pistachio layer cake

Vegan chocolate, raspberry and pistachio layer cake

4.2 32 évaluations

Prép. 1h 35min

Total 4h 5min

12 portions

Ingrédients

Frosting

raw cashew nuts
300 g
water
415 g
lemon zest only, no white pith
1
freshly squeezed lemon juice
2 tbsp
coconut oil
3 tbsp
pitted dates
5
pure maple syrup
1 tbsp

Raspberry sauce

fresh raspberries
250 g
caster sugar
3 tbsp

Sponge

coconut oil plus extra for greasing
200 g
almond milk
200 g
apple cider vinegar
2 tsp
chia seeds
2 tbsp
raw sugar
250 g
instant granulated coffee
2 tsp
natural vanilla extract
1 tsp
plain flour
250 g
cocoa powder (70% cocoa)
30 g
bicarbonate of soda
1 tsp
baking powder
2 tsp
salt
1 pinch

Assembly

shelled unsalted pistachio nuts
50 g
fresh raspberries
125 g

Niveau

facile

Infos nut. par 1 portion

Sodium 186 mg

Protides 8.8 g

Calories 2522.8 kJ / 600.7 kcal

Lipides 37.6 g

Fibre 6.8 g

Graisses saturées 5.6 g

Glucides 56 g

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Également présenté dans

Celebration cakes 14 Recettes
Australie et Nouvelle-Zélande

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