The Recipe
Vegan blackberry and chocolate cake
Ingredients
For the chocolate cake:
1 3/4 cups / 200 g all-purpose flour
3/4 cup / 100 g sugar
1/2 cup / 40 g dark chocolate baking powder
1 tablespoon baking powder
1/2 cup / 120 ml vegetable oil (such as sunflower oil or coconut oil)
1 1/2 cups / 350 ml plant-based milk (I used oat milk)
1/4 cup / 50 g dark chocolate, melted
1 tablespoon almond butter (sub in other nut butters, if desired)
2/3 cup / 60 g almond flour
3.5 ounces/ 100 g vegan chocolate chips
For the blackberry mousse:
12.3 ounces / 350 g blackberries (fresh or frozen)
7.8 ounces / 220 g canned coconut milk (the creamy part)
1 cup / 250 ml plant-based milk
1/2 cup / 100 g sugar
2 teaspoons agar agar, plus 3 tablespoons water to dissolve
For the cream filling:
16 ounces / 454 g vegan cream cheese
10 ounces / 283 g plant-based whipped cream topping
1 tablespoon blueberry powder (optional for color)
3/8 cups / 75 g sugar
Instructions
1. Preheat oven to 350 °F/ 180°C.
2. In a bowl combine all ingredients for the chocolate cake and mix on high speed until smooth. Divide the dough into two cake pans (I used 8-inch cake pans) and bake for about 1 hour. Test with a wooden stick. It should come out clean. Allow the cakes to cool down.
3. In a pot combine berries, canned creamy coconut milk, plant-based milk and sugar. Bring to boil. Meanwhile combine agar agar powder with water in a small bowl and let sit for a bit. Add agar agar to the pot while stirring constantly. Allow to cool a little.
4. Pour the berry mousse over the two cakes and put into fridge until the berry mousse is firm.
5. In a bowl combine vegan cream cheese, plant-based whipped topping, sugar and blueberry powder. Mix until smooth. Divide the cream over the two cakes.
6. Put one of the 3-layer cakes on a plate. Then put the other 3-layer cake on top. Decorate with blackberries, if desired. Store the cake in the fridge.
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