Vegan Raspberry Cream Cake

A plant-based celebration would be incomplete without a charming and tasty Vegan Raspberry Cream Cake.

Ingredients

• 1 1/2 cups flour
• 1/3 cup cacao powder
• 1 ts baking powder
• 1/2 ts salt
• 3/4 cup sugar
• 1/2 cup oil
• 1 cup soy milk
• 2 ts vinegar
• 300 grams raspberries (frozen)
• 100 grams sugar
• 1 ts agar agar (about 5 grams)
• 600 milliliters full-fat coconut whipping cream
• fresh fruit for topping (raspberries, blackberries, blueberries)

Instructions

1. Preheat the oven to 160°C / 320°F in the fan mode (180°C/356°F in the standard mode). Grease a 20 cm/8 inch diameter round cake baking pan.
2. Combine the dry ingredients in a mixing bowl: flour, cacao powder, baking powder, salt, and sugar. Combine the oil and soy milk in a separate bowl. Combine the wet and dry ingredients in a large mixing bowl. Stir in the vinegar rapidly, then pour the mixture into the baking tray and bake in the preheated oven. Preheat oven to 350°F and bake for 45-50 minutes. Use a toothpick to see whether your spongecake is done.
3. Remove the spongecake from the oven and allow it to cool fully before serving. Slice the spongecake into two layers after it has cooled. Place any remaining spongecake in a separate container. I sliced my spongecake into four thin layers, but only used two.
4. In a small saucepan, combine the raspberries and 100 grams of sugar and simmer on medium. Cook for about 20 minutes, or until the raspberries have dissolved and the sauce has thickened, stirring regularly. To remove seeds and chill the sauce, pour it through a strainer. Return to the pan and bring to a boil after adding the agar agar. Allow it to boil for approximately a minute before removing it from the heat and allowing it to cool.
5. Whip the coconut cream until it is light and frothy. Stir in the coconut cream slowly into the raspberry and agar agar mixture.
6. Begin putting your cake together: In a cake mold with detachable sides, place a spongecake layer and soak with a few spoons of water and sugar mixture or raspberry juice. Smooth a couple scoops of raspberry cream on top. Refrigerate for a few minutes to firm up the layers. Then gently place a second spongecake layer on top, soak it in raspberry cream, then top with additional raspberry cream. Even out the layers and chill for at least two hours or overnight to firm up.
7. After the cake has chilled and firmed up, carefully remove the sides of the cake tin and set it on a cake stand. Sprinkle with powdered sugar and fresh berries and flowers. Serve.
8. If you have leftover cream and spongecake, cut it up into bits and put it in glasses or jars. Soak, then top with cream. Refrigerate the jars after covering them with cling film to harden them up.

Source: Vibrant Plate

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