How to Cook Perfect Vegan Chocolate Berry Cake

Vegan Chocolate Berry Cake. This Chocolate Raspberry Cake is layered with homemade raspberry jam and a creamy, fluffy chocolate mousse. How to make rich vegan chocolate cake. For this cake I wanted a basic cake like texture so that I could have two moist chocolatey cake layers and this beautiful raspberry cream between.

Freeze while making the berry layer. This Vegan Chocolate Cake is totally decadent and couldn't be easier to make! Simply mix and bake your way to the best vegan chocolate cake ever! You can cook Vegan Chocolate Berry Cake using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan Chocolate Berry Cake

Prepare of Cake batter.
Prepare 300 g of AP flour.
Prepare 1 packet of baking powder.
You need 90 g of brown sugar.
You need Pinch of salt.
You need 100 g of chocolate powder.
Prepare 375 g of soy milk.
It's 100 ml of oil.
You need of Berries.
Prepare 400 g of frozen berries.
Prepare 1 packet of lemon sugar (≈10g).
You need of Ganache.
It's 150 g of dark chocolate (70% cocoa).
Prepare 150 g of soy milk.
You need Pinch of salt.
You need of Decoration.
You need 50 g of fresh berries.

This vegan chocolate cake recipe ticks all the right boxes. It is intensely chocolatey without being the least bit sickly. It is rich, but not overly so. This really is the best chocolate cake ever, vegan or otherwise.

Vegan Chocolate Berry Cake instructions

Cake batter: whisk dry ingredients together. Combine with the wet ingredients..
Berries: combine drained frozen berries with the lemon sugar. Set aside..
Ladle roughly half of the batter in a parchment-lined cake pan. Then, arrange all of the frozen berries on top. Pour the rest of the batter. Bake for 40-45 min in a 175°C oven. Set aside to cool..
Ganache: combine all ganache ingredients in a pot over low heat. Mix continuously. Once chocolate has melted, pour the ganache over the cooled cake..
Decoration: Leave ganache to set for a few minutes, then arrange fresh berries nicely. I like the ganache to be still a little warm, so the berries stick to it and don't roll around too much..
Leave in the fridge overnight. Enjoy :).

Add seasonal berries, make cupcakes, add a streusel for variation Soyfree Nutfree GF option. Let the cake cool lightly covered with a towel or a container so that all the moisture doesnt evaporate out. This is esp helpful when baking without oil or with whole grain flours. It's a basic vegan chocolate cake, made with light spelt flour, cocoa powder, non-dairy milk, olive oil, and a little coconut sugar. The cake has a nice light texture and deep chocolate flavour, with some raspberries tossed in halfway through filling the tin with the batter for a berry surprise in the centre.