Vegan chocolate layer cake

Vegan chocolate cake with hazelnuts and raspberries

7 pieces

Medium 60 Minutes



For the recipe  Vegan chocolate layer cake


100 g Wholewheat Plain Flour (Spelt Flour Type 630)
50 g Chopped Hazelnuts (Ground)
50 g Dr. Oetker Fine Dark Cocoa Powder
7 g Dr. Oetker Baking Powder (1.5 tsp)
3 g Ground Cinnamon (1 tsp)
Salt (Pinch)
120 ml Oat Milk
80 g Maple Syrup
70 g Coconut Oil (Liquid)
100 g Apple Puree (Unsweetened)


200 g Silken Tofu
200 g Dr. Oetker 72% Extra Dark Chocolate


100 g Raspberries
Lemon Balm (2 Sprigs)




For the cake

Preheat the oven (top/bottom heat: 180 °C). Cover the tin with greaseproof paper. Mix the spelt flour, hazelnuts, cocoa powder, baking powder, cinnamon and salt in a bowl. In a second bowl, mix the oat milk, apple puree, maple syrup and coconut oil. Stir the liquid ingredients into the dry ingredients and pour the mass into the tin. Bake in the centre of the oven for around 15 minutes then allow to cool. 180 °C


For the cream

Meanwhile, chop up the Extra Dark Chocolate for the cream and melt it over a water bath. Stir the silken tofu and melted chocolate together using a hand blender until smooth. Leave to sit for approx. 10 minutes until the cream thickens a little.


Cut out circles from the cake using the cutter. The number should be even as each cake needs 2 circles. Briefly stir the cream and fill into a piping bag with a nozzle. Squeeze small cream dots onto the cake bases, place a second base on top and squeeze more dots on top. Repeat for the rest of the cakes.


For the topping

Decorate the cakes with raspberries and lemon balm and keep cool until ready to serve. 

Nutritional Information for the recipe Vegan chocolate layer cake

Per Serving Per 100 g / ml
Energy 1725 kJ
412 kcal
1541 kJ
368 kcal
Fat 28.71 g 25.64 g
Carbohydrate 28.85 g 25.76 g
Protein 7.47 g 6.67 g
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