Easiest Way to Make Tasty Vegan Chocolate Berry Cake

Vegan Chocolate Berry Cake. Decoration fresh Berries edible Golddust Chocolate. This chocolate and strawberry layered no bake cake is something between a raw vegan cheesecake and chocolate strawberry dessert bars. It has four scrumptious layers of gluten free and paleo goodness that is sure to please your taste buds!

Remove the crust from the fridge and pour the chocolate layer evenly over the crust. Freeze while making the berry layer. This really is the best chocolate cake ever, vegan or otherwise. You can cook Vegan Chocolate Berry Cake using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Chocolate Berry Cake

1. You need of Cake batter.
2. You need 300 g of AP flour.
3. You need 1 packet of baking powder.
4. You need 90 g of brown sugar.
5. It's Pinch of salt.
6. Prepare 100 g of chocolate powder.
7. It's 375 g of soy milk.
8. You need 100 ml of oil.
9. Prepare of Berries.
10. Prepare 400 g of frozen berries.
11. Prepare 1 packet of lemon sugar (≈10g).
12. You need of Ganache.
13. It's 150 g of dark chocolate (70% cocoa).
14. It's 150 g of soy milk.
15. It's Pinch of salt.
16. It's of Decoration.
17. It's 50 g of fresh berries.

Add seasonal berries, make cupcakes, add a streusel for variation Soyfree Nutfree GF option. A simple vanilla cake batter with chocolate chips or chunks mixed in. Add berries, pineapple, apple, nuts or other additions. Cocoa-berry Cake With Berry Cream Frosting. (Slightly adapted from the cookbook Sweet Utopia.

Vegan Chocolate Berry Cake step by step

1. Cake batter: whisk dry ingredients together. Combine with the wet ingredients..
2. Berries: combine drained frozen berries with the lemon sugar. Set aside..
3. 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..
4. Ganache: combine all ganache ingredients in a pot over low heat. Mix continuously. Once chocolate has melted, pour the ganache over the cooled cake..
5. 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..
6. Leave in the fridge overnight. Enjoy :).

To make the frosting, combine the crushed berries, powdered sugar, vegan cream cheese, butter substitute and vanilla extract using a blender. It's: Tender Fluffy Chocolaty Sweet Moist Decadent Generously frosted & Perfect with a glass of almond milk. This cake is sticky on the inside, has got a quite fruity taste and a rich chocolate spread. It's gluten free and it's vegan. Add the blackberries and only pulse a few times (you want the berries in pieces but not completely dissolved).