Vegan Chocolate Berry Cake

Dive into the simple elegance of our moist buckwheat chocolate cake layered with fresh berry jam and smooth vanilla cream.

Time to read: 5 mins | Time to make: 1.5 hours | Yields: 16 servings

Ingredients

Cake

• 1 1/2 cups (180 g) whole wheat flour

• 1 1/2 cups (220 g) buckwheat flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 1/4  cup (200 g) coconut sugar

• 1/2 cup (50 g) cacao

• 1/3 cup (80 ml) maple syrup

• 1/2 cup (100 g) coconut oil, melted

• 2 1/2 cups (600 ml) almond milk

Vanilla Yogurt

• 1 cup (250 g) Greek yogurt (plant-based alternatives like Coconut Yogurt work)

• 1 scoop (30g) Vanilla protein powder

• 4 tablespoons almond milk

Healthy Berry Jam

• 1 1/2 cups (200 g) mixed berries (fresh or frozen)

• 4-5 Medjool dates, pitted and chopped

• 1 tablespoon water

Chocolate

• 2/3 cup (100 g) chocolate chips

• 4 tablespoons almond milk

Method

1. Preheat oven to 350°F (180°C), fan setting.

2. In a large bowl, mix together the flour, baking soda, baking powder, coconut sugar, and cacao powder. Ideally, sift flour and cacao to avoid any lumps.

3. To dry ingredients, add maple syrup, coconut oil, and milk. Whisk until very smooth batter unfolds.

4. Line two 9-in dia cake forms with parchment paper. Divide batter equally between two forms and bake each tin for 30 minutes. Perform knife test: insert a knife in the center, and if it does not come out clean, return and bake for another 5 minutes; otherwise, remove from oven and set aside.

5. Let cakes cool down to room temperature for about 30-45 minutes.

Berry Jam

1. Place all ingredients for berry jam in a small saucepan, bring to a boil, then lower the heat to medium-low and let simmer for 15-20 minutes.

2. After 20 minutes, the jam should be pretty thick and, as soon as it cools down, ready to use.

   Vanilla Cream

3. For Vanilla yogurt, add yogurt and protein powder. Whisk until well combined. If the mixture seems dry, add almond milk one tablespoon at a time.

4. Once the cakes are cool, place one cake on a plate, and spread a jam followed by vanilla cream.  Place the other cake on top.

5. Melt dark chocolate in the microwave in 30-second increments. Add 4 tablespoons of soy milk. Evenly spread on top of the second cake layer. Sprinkle with mixed berries.

Notes

VANILLA CREAM: If you do not want to use protein powder you can mix coconut yogurt with maple syrup: whisk the coconut yogurt using an electric whisk - either a stand mixer or a hand whisk - until it becomes really thick, around 5-10 minutes. It's really important to whisk the yogurt on its own first before adding the maple syrup. Once it feels very thick and holds its shape, add the syrup and continue whisking for a further minute. If you don't have an electric whisk, you can use a balloon whisk - just make sure you whisk long enough to get a good amount of air and thickness into the mix.

Nutrition facts per one serving:

Energy: 259kcal | Carbs: 45g | Protein: 6g | Fat: 8g