By Carrie Warts
This is the most delicious cake I have ever baked and tasted, and it’s so easy to make that anyone can give it a go.
The ingredients you will need are:
· 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 of any plant-based milk (recommend soy and almond)
· 2 ts vinegar
· 300 grams raspberries (frozen)
· 100 grams sugar
· 1 ts agar (about 5 grams) or any vegan gelatin or pectin powder
· 600 milliliters of coconut whipping cream
· fresh fruit for topping (raspberries, blackberries, blueberries)
The instructions are:
1st Preheat the oven at 160ºC / 320ºF and grease a round cake baking tin.
2nd Mix all the dry ingredients and in a separate bowl mix the milk and the oil. Add them to the dry ingredients and mix well. Then add the vinegar and stir quickly. After that immediately pour the batter into the tin and place it in the preheated oven. Bake it for 45 to 50 minutes. Remember to test the sponge cake with a toothpick. If it comes out clean, it’s done.
3rd Once the cake is ready remove it and set it aside to cool completely. Once it’s cooled, slice it into as many layers as you want depending on how thick or thin you want them to be.
4th Place the raspberries and the sugar into a pan and heat it up on low. Cook and stir for 20 minutes, or until the berries are dissolved and the sauce thickens. After this run it through a strainer to get rid of the seeds and cool down. Add the gelatin or agar agar to the mix and stir well and then boil it again. Let it boil for a minute and then set aside to cool down.
5th Whip the coconut cream until fluffy and firm and add it to the raspberry mix and stir well.
6th After this all you have to do is start assembling your cake. You can add some raspberry juice to the sponge cake to make it tastier or leave it just like that and add the raspberry and coconut cream mix in between the sponges.
7th On top cover with the coconut cream and berries mix and add some frozen berries as a decoration. Leave it overnight in the fridge so it cools and stays firm for the next day to be eaten.