Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
Pin Recipe
Vegan Apple Raspberry Layer Cake
Veera R.
Prep time
10
minutes
mins
Cooking time
30
minutes
mins
Total time
40
minutes
mins
Cook Mode
Prevent your screen from going dark
Category:
Baking
Servings:
15
Ingredients
350
ml
apple puree
350
ml
almond milk
2
teaspoon
apple cider vinegar
75
ml
maple syrup
150
ml
olive oil
700
ml
gluten-free flour mix or whole wheat spelt flour
2
tablespoon
corn starch
1
teaspoon
soda
2
teaspoon
baking powder
1 tsp ground cardamom
½
teaspoon
salt
2
cans full-fat coconut milk
1
cup
raspberries
⅛
teaspoon
vanilla powder
Instructions
Preheat the oven to 180 C / 375 F.
Grease three 8 inch cake tins with vegetable oil and cover the bottoms with greaseproof baking paper.
In a medium sized mixing bowl, combine together apple puree, almond milk, apple cider vinegar, maple syrup and olive oil.
In another bowl mix together all the dry ingredients.
Combine the dry ingredient into the wet ingredients and mix well.
Pour the cake dough in tins, even the surfaces and bake for about 20 to 30 minutes.
Let the cakes cool on a cooling rack and then pack in a freezer bag or wrap in a cling film and keep in the fridge overnight.
Prepare the coconut whipped cream with raspberries just before filling the cake.
Scoop the hardened coconut milk out from the cans (don’t use any of the liquid) and whip with an electric mixer.
Mash the raspberries a little with a fork and add them together with the vanilla powder in the coconut whipped cream and mix well.
Spread the filling on the cakes and pile the cake. Keep the cake in the fridge until it's served.