Vegan Chocolate Crumble Cake with Raspberries and Whipped Cream

Starting the weekend with a sweet and creamy chocolate cake. Every bite is layered with fresh raspberries, chocolate dough and whipped cream. Best part? There is even chocolate in the cream! This cake is mouthwatering and so delicious! Happy weekend guys!

The Recipe

Vegan chocolate crumble cake with raspberries and whipped cream

Ingredients

For the chocolate cake:

2 cups / 250 g all-purpose flour

1 teaspoon baking powder

1/2 cup / 100 g sugar

1 cup / 250 ml plant-based milk (I used oat milk)

1/3 cup / 70 g vegan butter

1/4 cup / 25 g dark baking cocoa powder

For the filling:

2.8 ounces / 80 g raspberries

1 cup/ 250 ml soy whipping cream

1 package cream stabilizer 

1.8 ounces / 50 g dark chocolate, grated

Instructions

1. Preheat oven to 350 °F / 180°C.

2. In a medium bowl combine flour, baking powder, sugar, milk, butter and cocoa powder. Mix with a high speed mixer until smooth. Transfer dough into a lightly greased cake pan (6 inch/ 15 cm). Bake for about 45 minutes.

3. With a spoon make a big hole into the cake. Save the cake crumbles for later! Add the raspberries.

4. In a bowl mix cream until whipped. Add stabilizer after a while. Then add the grated chocolate and mix carefully. Add the whipped cream on top of the raspberries. Cover the cream with the cake crumbles. Cake is ready to serve. Store in fridge. ENJOY!