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recipe: HIPPIE LANE’S RASPBERRY CHOCOLATE LAYER CAKE

Taline Gabrielian

VEGAN CHEESECAKE THAT IS LIKE NO OTHER. DECADENT AND CREAMY, THE CHOCOLATE AND RASPBERRY PAIR PERFECTLY TOGETHER…
Made with ground cashews and coconut milk, and containing no dairy, sugar or gluten, this is one of those classic dessert cakes, by the gorgeous Taline Gabriel, that you can call on over and over again…


RASPBERRY CHOCOLATE LAYER CAKE

DF, GF, RSF, VGN
serves 10
30 mins prep

what-you-need:

Base
1 cup (120g) pecans
½ cup (80g) almonds
½ cup (40g) desiccated coconut
¼ cup (28g) cacao powder
¼ cup (60ml) rice malt syrup
3-4 medjool dates, pitted
1/8 tsp salt

Filling
2 ½ cups (375g) cashews (soaked for 4 hours)
½ cup (120ml) rice malt syrup
½ cup (120ml) cacao butter*
3 tbsp coconut milk
1 tsp vanilla powder
1/8 tsp salt
½ cup (55g) cacao powder
1 cup (125g) fresh raspberries (+ extra 1 cup for decorating)
1-2 tbsp coconut milk

* To liquidize cacao butter, bring a saucepan of water to boil and reduce to simmer.
Add cacao butter to a heatproof bowl and place over the simmering water in the saucepan.
Melt the butter, stirring with a whisk or a spatula.

Check the temperature with a thermometer to ensure the temp does not rise over 48C. Make sure
you don’t go over 48°C/118°F.

If the cacao butter has not yet melted and the temperature is rising close to 50C, remove the bowl
from the heat and let the butter melt independently.

Chocolate
1 cup (240ml) coconut oil
1½ cups (165g) cacao powder
2/3 cup (166ml) maple syrup

what-you-do:

1. To make the base, reduce almonds and pecans to small pieces in the food processor.

2. Add all other ingredients and process until well combined and sticky.

3. Press into a 20cm round cake tin lined with baking paper and freeze.

4. To make the filling, drain cashews and blitz in a processor with rice malt, cacao butter, coconut milk, salt and vanilla. The mixture should be smooth and creamy.

5. Remove approximately half of the filling and set aside in a bowl.

6. Add cacao powder to the filling in the processor and pulse.

7. Spread chocolate layer over cake base and freeze.

8. Rinse the processor and return the other half of the filling with raspberries and coconut milk and pulse.

9. Spread the raspberry layer over the chocolate layer and freeze for at least 3-4 hours.

10. When you are ready to serve the cake, remove it from the cake tin and place on a serving plate or platter.

11. Make the chocolate by whisking the coconut oil, cacao powder and maple syrup.

12. Place raspberries over the cake and pour the chocolate over the middle allowing the chocolate to spill down the side of the cake. It’s best eaten within 30 minutes of removing from the freezer.

more details & how to connect

+ for more details and to connect with Taline, visit
hippielane.com.au
@instagram.com/talinegabriel/
+ click here to get the Hippe Lane app

& stay tuned right here for some exclusive Hippie Lane recipes x x x