Vegan Raspberry Layer Cake
Ingredients
Cake
- 1 1/4 cups all purpose flour *150g
- 1/2 cup sugar of choice *65g
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup dairy free milk *125g
- 1/4 cup dairy free yogurt *62g
- 85g dairy free butter, melted
- 2 tsp vanilla bean extract
Raspberry compote
- 1 cup raspberries
- 1/3 cup water
- 2-3 tbsp maple syrup
- 1 tsp agar agar powder
Raspberry panna cotta
- 1 1/2 cups raspberries
- 1/3 cup water
- 1/4 cup maple syrup
- 1 can full fat coconut milk, 400ml
- 1/3 cup soy milk
- 1 tbsp cornstarch, dissolved in 1 tbsp water
- 1 1/2 tsp agar agar powder
Preparation
Preheat your oven to 175°C. Line a baking sheet with parchment paper.
In a mixing bowl, combine the dry ingredients.
In a medium bowl, mix together the wet ingredients.
Fold the mixture with a spatula to incorporate.
Pour the batter into the prepared pan. Bake for 25 minutes or until a toothpick comes out clean. Let cool completely.
Use a cake ring to cut out the cakes. Place the cake in a cake ring and set aside.
Add the raspberries, water, and maple syrup into a saucepan and cook on medium heat. Mash the berries as they begin to heat up. Add agar powder and cook until dissolved and the mixture reaches a saucy consistency. Remove from heat.
Pour the berry compote over the cake layer. Chill in the fridge until needed.
Combine raspberries, water, and maple syrup in a saucepan and bring the mixture to a boil. Turn the heat down and continue to simmer for a few minutes. Strain the mixture through a fine mesh sieve and use the back of a spoon to press out the juice.
In a saucepan, bring coconut milk, soy milk, and berry syrup to a boil. Add in agar powder, stirring constantly until dissolved. Whisk in the cornstarch dissolved in water, lower the heat, and let simmer for 1 minute.
Pour the mixture over the berry compote layer and refrigerate until solid, about 4 hours.
