Vegan chocolate, raspberry and pistachio layer cake

Vegan chocolate, raspberry and pistachio layer cake

4.2 31 評分

準備 1小時 35 分

總時間 4小時 5 分

12 portions

食材

Frosting

raw cashew nuts
300 g
water
415 g
lemon zest only, no white pith
1
freshly squeezed lemon juice
2 tbsp
coconut oil
3 tbsp
pitted dates
5
pure maple syrup
1 tbsp

Raspberry sauce

fresh raspberries
250 g
caster sugar
3 tbsp

Sponge

coconut oil plus extra for greasing
200 g
almond milk
200 g
apple cider vinegar
2 tsp
chia seeds
2 tbsp
raw sugar
250 g
instant granulated coffee
2 tsp
natural vanilla extract
1 tsp
plain flour
250 g
cocoa powder (70% cocoa)
30 g
bicarbonate of soda
1 tsp
baking powder
2 tsp
salt
1 pinch

Assembly

shelled unsalted pistachio nuts
50 g
fresh raspberries
125 g

難易度

簡單

營養價值每 1 portion

鈉 186 mg

蛋白質 8.8 g

卡路里 2522.8 kJ / 600.7 kcal

脂肪 37.6 g

纖維 6.8 g

飽和脂肪 5.6 g

碳水化合物 56 g

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