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–+ servings
vegan raspberry cake

Raspberry Cake

Plant-basedRecipes
These vegan Raspberry Cake is a sweet tart with frangipane filling, raspberry mousse and chocolate mirror glaze.
5 from 1 vote
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Prep Time 3 hours
Cook Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 198 kcal

Ingredients
 
 

  • 1 tart
  • 1/2 cup frangipane filling
  • 1 cup chocolate glaze

Raspberry Mousse

  • 1 cup fresh raspberry (blend into puree)
  • 2 tsp sugar
  • 1 tsp agar-agar
  • 70 g chocolate chips
  • 200 ml vegan cream

Instructions
 

  • Bake tart with frangipane filling.

Chocolate and raspberry mousse

  • Combine raspberry puree and sugar, add agar-agar. Heat to a simmer, stirring constantly
  • .Add chocolate chips to a bowl, pour the hot puree over it. Mix well until smooth.
  • Whisk the cream to soft peaks, then fold into raspberry-chocolate mixture. Fill the mold with mixture and freeze for 3 hours.
  • Spread remaining mousse inside the tart (previously baked with frangipane filling).

Raspberry Cake Assembly

  • Turn out the frozen mousse.
  • Pour the glaze over the mousse insert.
  • Collect the surplus glaze and set aside for decoration.
  • Decorate around the insert with raspberries. Fill the raspberries with the glaze.

Notes

  1. Please note nutrition calculated for raspberry mousse only. 

Nutrition

Calories: 198kcalCarbohydrates: 33gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 1mgSodium: 99mgPotassium: 56mgFiber: 3gSugar: 29gVitamin A: 21IUVitamin C: 5mgCalcium: 26mgIron: 1mg
Keyword raspberry cake, veganraspberry cake
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