Moist Vegan Chocolate-Raspberry Cake with Mascarpone Cream
This vegan chocolate-raspberry cake combines a particularly moist chocolate crust with a fruity raspberry layer and a creamy chocolate-mascarpone filling. It’s easy to make, contains absolutely no animal products, and tastes even better after a night in the fridge. Perfect for birthdays, parties, or simply as a special dessert.
Servings 12 Piece
Calories 583kcal
Ingredients
Chocolate Base
- 300 g Flour
- 60 g Baking cocoa
- 160 g Sugar or 120 g powdered erythritol + 40 g date syrup
- 1 Pack Baking powder
- 1 tbspn Baking soda
- 1 Pinch Salt
- 250 ml Oat milk
- 120 ml neutral oil
- 50 ml maple syrup or an additional 40 g of sugar
- 1 tbspn Vanilla extract
- 1 tbspn Apple cider vinegar
- 150 ml hot coffee or hot water
Raspberry Filling
- 300 g Raspberries
- 2 tbspn Sugar or maple syrup
- 1 tbspn Cornstarch
Chocolate Cream
- 500 g Vegan mascarpone by @zuegerfrischkaese
- 220 g Dark chocolate melted and cooled (220–250 g)
- 60 g Sugar or 40–50 g powdered erythritol
- 2 tbspn maple syrup
- 1 tbspn Vanilla extract
- 1 Pinch Salt
Makes: 26cm round
Instructions
- Preheat the oven to
175 °C (top and bottom heat) and grease a 26cmØ springform pan or line it with parchment paper. - 300 g FlourMix 60 g Baking cocoa, 160 g Sugar, 1 Pack Baking powder, 1 tbspn Baking soda, and 1 Pinch Salt in a large bowl.300 g Flour, 60 g Baking cocoa, 160 g Sugar, 1 Pack Baking powder, 1 tbspn Baking soda, 1 Pinch Salt
- 250 ml Oat milk, add 120 ml neutral oil, 50 ml maple syrup, 1 tbspn Vanilla extract, and 1 tbspn Apple cider vinegar, and stir briefly. Finally, stir in the 150 ml hot coffee or hot water (or hot water) until a smooth batter forms.250 ml Oat milk, 120 ml neutral oil, 50 ml maple syrup, 1 tbspn Vanilla extract, 1 tbspn Apple cider vinegar, 150 ml hot coffee or hot water
- Pour the batter into the springform pan and bake for 35–40 minutes . Then let it cool completely.
- Meanwhile, bring 300 g Raspberries, 2 tbspn Sugar, and 1 tbspn Cornstarch to a boil in a small saucepan, stirring constantly, until the mixture thickens slightly. Let it cool completely.300 g Raspberries, 2 tbspn Sugar, 1 tbspn Cornstarch
- Melt the 220 g Dark chocolate s and let them cool to room temperature.220 g Dark chocolate
- 500 g Vegan mascarpone by @zuegerfrischkaese, 60 g Sugar, 2 tbspn maple syrup, 1 tbspn Vanilla extract, and 1 Pinch Salt. Mix until creamy. Gradually fold in the cooled chocolate until a smooth chocolate cream forms.500 g Vegan mascarpone by @zuegerfrischkaese, 60 g Sugar, 2 tbspn maple syrup, 1 tbspn Vanilla extract, 1 Pinch Salt
- Cut the cooled cake horizontally once or twice to create two or three layers.
- Spread a little chocolate cream on the first cake layer, spread the raspberry filling on top, and cover with more cream. Place the next cake layer on top and repeat the process.
- Coat the entire cake with the remaining chocolate cream and smooth it out.
- Let the cake sit in the refrigerator for at least 8 hours, preferably overnight.
- Before serving, garnish with fresh raspberries and chocolate shavings, and enjoy well chilled.
Nutrition
Serving: 1Piece | Calories: 583kcal | Carbohydrates: 59g | Protein: 8g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0,04g | Cholesterol: 42mg | Sodium: 133mg | Potassium: 171mg | Fiber: 6g | Sugar: 31g | Vitamin A: 635IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 2mg
