Black Forest Cake with Raspberries n’ cream

by @vanillacrunnch❤️ Recipe:⠀
Serves: 8⠀
2½ cup spelt flour⠀
1 cup cacao powder⠀
1½ cup coconut sugar (or cane sugar)⠀
1½ cup almond milk (or any other non-dairy milk)⠀
⅓ cup warm water⠀
¼ cup peanut butter⠀
3 oz dark chocolate chunks⠀
1½ Tsp baking powder⠀
⅓ cup coconut oil⠀
1 Tbsp apple cider vinegar⠀
a pinch of fine sea salt⠀
1 cup raspberry jelly⠀
1 cup soy cream mixed with 2 packs of cream stabilizer and 1 tbsp powder sugar and ½ tsp vanilla⠀
½ cup shredded dark chocolate⠀

Preheat your oven to 355F and oil brush your cake pan.⠀
Carefully melt your dark chocolate and let it cool down for several minutes⠀
I a bowl, combine the sugar with the coconut oil and the peanut butter⠀
Add the melted chocolate.⠀
I another bowl combine the flour with the chocolate powder, the baking powder and salt⠀
One after another add the flour mixture and the milk and water to the sugar-oil mixture until everything is well combined⠀
Last, add the apple cider and then pour into your cake pan⠀
Bake the cake at 355F for about 45-50 minutes or until a toothpick comes out clean⠀
slice cake into 3 layers⠀
Put the jelly on the bottom and spread some fresh raspberries as well⠀
For the second layer whip the cream with the powdered sugar and vanilla and spread.⠀
Cover with the third layer and spread more whipped cream on top and decorate with shredded chocolate and raspberries. Enjoy!

Facebook Comments