Raw Vegan Chocolate And Raspberry Cake Food

RAW VEGAN CHOCOLATE AND RASPBERRY BIRTHDAY CAKE

Steps:

• Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
• Divide the mixture in two and form two balls. Place these balls in the fridge.
• Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
• Place one crust ball in your cake form and spread it evenly.
• Spread some chocolate cream on top (4-5 tbsp).
• Sprinkle the raspberries and press them gently into the chocolate cream.
• Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.).
• Put some parchment paper on a large plate.
• Turn the cake upside down and put it on the plate.
• Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
• Place in fridge for at least 2 hours before serving.

RAW VEGAN CHOCOLATE AND RASPBERRY CAKE

Steps:

• Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
• Divide the mixture in two and form two balls. Place these balls in the fridge.
• Place the bananas, carob/cocoa, psyllium husks and honey in your food processor and mix well until you get a smooth paste.
• Cover the cake form with a plastic wrap. Put one crust ball in your cake form and spread it evenly. Tip: Place a piece of plastic wrap over the crust and start pressing and spreading. This way it won't stick to your fingers and you'll manage to spread it evenly really quick.
• Spread some chocolate cream on top (6-7 tbsp). Sprinkle the raspberries and press them gently into the chocolate cream.
• Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.)
• Add the remaining chocolate cream.
• Garnish with raspberries and dark chocolate flakes.
• Put in fridge for at least 2 hours before serving.

VEGAN CHOCOLATE-RASPBERRY CAKE WITH DARK CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
• Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.
• Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
• Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.
• Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.