Tuesday, 2 February 2016

Vegan layer cake (Not so healthy, but oh so good)

VEGAN LAYER CAKE WITH WHIPPED COCONUTCREAM, CHOCOLATE MOUSSE AND RASPBERRY MOUSSE! Yep, it needed to be written with capslock. It was that good. Considering how much time I spent on trying to develop this recipe, it was seriously good and so worth the struggle. But don't worry, the recipe is not hard (I did that part for you), but it takes a little bit of time, so get your creative mindset going and get to it!
The slice you see above was the only slice left after my 11 adult guests had had their piece of the cake, that's why it looks so messy. I made some adjustments on the recipe after tasting the cake because I felt like it needed a liiiiiittle bit of improvement. I added more baking powder to the cake recipe than I used because I think it needed to be lighter and fluffier and I feel like it would be nice, if the mousses were able so sink into the cake a little. Okay, let's move on to the recipe.
Here's the recipe for the cake:

5 dl flour of choice *
3 dl sugar of choice *
1 tbsp vanilla essens/extract/sugar
1 tbsp baking powder
2 tsp baking soda
Pinch of salt
3 dl non-dairy milk (I used soy)
2 tbsp coconutoil (1 tbsp for greasing the baking dish)
1-2 tbsp apple cider vinegar

Preheat the oven to 180 degrees Celsius.
Mix all the dry ingredients and add the soy milk, oil and vinegar and combine it all.
Grease the baking dish with the rest of the coconut oil and spread the batter out in the round baking dish or springform pan.
Bake it for 20 minutes or until the knife comes out clean after you poke it.
Let it cool and then carefully slice it into three thin slices with a bread knife.

*You can blend some oats and it will turn into a flour. I don't know if gluten free will work.
*Stevia and other artificial sweeteners won't work as a substitute for the sugar. I used coconut sugar.
Here's the recipe for the raspberry mousse:

200 g of fresh raspberries
2 cans of coconut milk (not light)
1 tbsp vanilla bean powder
1 tsp powdered sugar (it helps it thicken and sweetens)

Chill the two cans of coconut milk over night and chill the bowl, you're going to whip the cream in, for at least 10 minutes. Watch how to make the coconut whipped cream here. Add the vanilla bean powder and the powdered sugar while beating it with the electric mixer. 
Mash the raspberries with a fork and gently fold it into the finished coconut whipped cream.
To make the chocolate mousse, you can either use this recipe or for a healthier version this recipe.

For the decoration coconut whipped cream, you'll need 2 more cans of coconut milk and vanilla powder and powered sugar like in the raspberry mousse. Whip it like you did before.
When you have everything ready and your cake is sliced into three, take the bottom slice and spread the chocolate mousse all over it, leaving a little bit of the edge free like shown on the picture above.
Take the middle slice of the cake and place it gently on top. Spread the raspberry mousse like you did with the chocolate mousse. Finally, place the top slice of the cake on top and spread the leftover coconut whip around and on top of the cake. Decorate with fresh blueberries and strawberries or raspberries. 

Aaaaand you're done! Let it sit in the fridge overnight or for a couple of hours. Enjoy!



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