• 300 g soya spread (baking & spreading) (room temperature)
• 300 g fine raw cane sugar
• 1 tbsp vanilla extract
• 300 g spelt flour
• 200 g plant-based alternative to yogurt sweetened with agave
• 2 tsp baking powder
• 75 g cacao powder
• 75 ml rice-coconut chocolate drink or similar plant-based alternative
• 1 pinch of salt
Preheat the oven to 185°C.
Beat the Provamel baking & spreading and the sugar for 5 mins with a whisker or food processor, until you are left with a light texture and until the sugars is dissolved.
Add the vanilla and the plant-based alternative to yogurt and fold gently.
Sieve the flower in 3 times over the batter and gently fold until the flour is dissolved.
Do the same with the cacao powder.
Finally add the rice-coconut chocolate drink or similar plant-based alternative.
Stir well until you have a smooth batter.
In the meantime grease 2 baking tins with a diameter of 18cm.
Cover them with a layer of flour.
Divide the batter equally over the tins and bake for 25 to 30 mins.
Let it cool for 5 mins in the tin and afterwards let it further cool outside the tin.
Fill the bottom of a cooking pot with some water.
Put a bowl on top of the pot. Make sure the water does not touch the bowl.
Let the water come to a boiling point, but don’t let it further boil.
Put the following ingredients in the bowl and stir until you have a shiny mixture and the chocolate is molten: 300 g powdered sugar, 200 g Provamel baking and spreading, 5 tbsp Rice-Coconut-Chocolate drink, 100 g vegan chocolate, 2 tbsp cacao powder.
Let it cool.
Cover the top of 1 cake with part of the frosting.
Sprinkle with the raspberries, red berries and other berries.
Put the 2nd cake on top of this and gently push.
Generously cover the top with the frosting and decorate.
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