Raspberry Vegan Cake

Preparation time: 30minutes

Baking time: 30-40 minutes

Serves: 20 pieces

 

 

 

 

 

 

 

 

 

 

 

• 2 cups rice flour (1cup = 300ml)
• 2 tbsp buckwheat flour
• 1 tsp baking powder
• 1 tsp stevia
• 2 tsp buckwheat
• 2 tbsp ground cocoa beans
• 2 tsp chia seeds
• 3 tbsp coconut flakes
• 400ml almond or coconut milk
• 2 tbsp melted coconut oil

For the cocoa mousse

• 50 g cocoa
• 1 tbsp  carob flour
• 50 ml almond milk
• pinch of ground cardamom
• 100 g raw almonds
• 200 g fresh raspberries

 

In a deep bowl combine the flours, baking powder and stevia. Add the ground cocoa beans, chia seeds, buckwheat and coconut flakes. Pour the milk and mix until a thick homogeneous mixture is formed. Finally add the melted coconut oil. Mix. Transfer the mixture into a greased round pan. Bake at 200 degrees Celsius for 30 minutes until golden brown. Take out from the oven and leave to cool on a rack.

 

 

Chocolate mouse

 

Melt the cocoa butter over water bath. Add carob flour, cardamom and milk. Mix until creamy.

Spread the mouse over the chilled cake. Sprinkle with gorund almonds. At the end arrange the raspberries on top. Sprinkle with coconut flakes.

 

Keep in refrigerator.

 

Enjoy,

Desi

Products:
coconut milk
cocoa beans
cocoa butter
coconut butter
grains » buckwheat
fruits » raspberries
nuts » almond
flours » gluten free » rice
flours » gluten free » buckwheat

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