Vegan, delicious chocolate cake for Valentine’s day!
300ml flour (wheat)
300ml white sugar
50ml cacao powder
1 tsp baking powder
½ sea salt flakes
100ml neutral oil
200ml plant-based milk
250g fresh or frozen raspberries
200ml cashew nuts
1 tbsp agave syrup
Fresh raspberries for topping
Cake: Preheat the oven to 175 °C (fan). In a bowl, blend all the dry ingredients. Add the oil and milk and stir well. Bake in a baking dish for about 25 minutes. Let cool completely.
Frosting: In a blender, mix the raspberries, cashews and syrup until smooth (this can take several minutes). Put the frosting in the fridge to set for about 30 minutes before adding on top of the cake. Cut into squares and top with fresh raspberries. Enjoy!
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