Vegan chocolate, raspberry and pistachio layer cake

Vegan chocolate, raspberry and pistachio layer cake

4.3 28 ratings

Prep. 1 h 35 min

Total 4 h 5 min

12 portions

Ingredients

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

Nutrition per 1 portion

Calories 600.7 kcal / 2522.8 kJ

Protein 8.8 g

Fat 37.6 g

Carbohydrates 56 g

Fibre 6.8 g

Saturated Fat 5.6 g

Sodium 186 mg

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Celebration cakes 13 Recipes
Australia and New Zealand

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