Compatible versions
Vegan chocolate, raspberry and pistachio layer cake
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Frosting
- 300 g raw cashew nuts
- 415 g water
- 1 lemon, zest only, no white pith
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp coconut oil
- 5 pitted dates
- 1 tbsp pure maple syrup
Raspberry sauce
- 250 g fresh raspberries
- 3 tbsp caster sugar
Sponge
- 200 g coconut oil, plus extra for greasing
- 200 g almond milk
- 2 tsp apple cider vinegar
- 2 tbsp chia seeds
- 250 g raw sugar
- 2 tsp instant granulated coffee
- 1 tsp natural vanilla extract
- 250 g plain flour
- 30 g cocoa powder (70% cocoa)
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 1 pinch salt
Assembly
- 50 g shelled unsalted pistachio nuts
- 125 g fresh raspberries
- Nutrition
- per 1 portion
- Calories
- 2522.8 kJ / 600.7 kcal
- Protein
- 8.8 g
- Carbohydrates
- 56 g
- Fat
- 37.6 g
- Saturated Fat
- 5.6 g
- Fibre
- 6.8 g
- Sodium
- 186 mg
In Collections
Alternative recipes
Vegan gravy
40min
Gluten free gingerbread cookies
2h 35min
Savoury tofu quiche
1 Std. 30 Min
Peanut butter and cookie ice cream
13u. 15min
Chocolate cream cookies
1 Std. 30 Min
Vegan moussaka
1 Std. 50 Min
Vegan carrot cake with orange frosting
2 Std. 5 Min
Vegan Turkish delight cheesecake
5 Std. 30 Min
"Egg and sausage" breakfast sandwich
1 Std.
Zucchini tortillas with falafel
25 Std. 30 Min
Green goddess pizza
1 Std. 30 Min
Vegan walnut and black bean burger
4h 40 min