Vegan raspberry chocolate cake with pistachio base

Ingredients for 1 servings:

• 100 g pistachio kernels, unsalted and ground
• 100 g flour
• 1 tsp, leveled baking powder
• 65 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 35 ml oil, vegetable, neutral
• 150 ml plant milk (plant drink), e.g. oat drink
• 25 g leaf spinach, fresh or frozen, thawed and squeezed
• 1 tsp apple cider vinegar
• 187 g flour
• 125 g sugar
• 0.8 tsp, leveled baking powder
• 1 packet of vanilla sugar
• 1.7 tbsp, levelled cocoa powder
• 1 tbsp rum, optional
• 208 ml carbonated mineral water
• 42 ml oil
• 200 g raspberries for topping, fresh or frozen, can be used frozen
• 200 g raspberries, fresh or frozen, thawed
• 1 packet of vanilla sugar
• 17 g sugar
• 6 g cream stiffener
• 1 tsp lemon juice
• 200 ml whipped cream, e.g. Schlagfix unsweetened, chilled
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 30 g pistachios, unsalted, chopped
• 20 g chocolate sprinkles
• 1 tbsp rum, optional
• some raspberries, fresh, optional

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 50 minutes

for a 20 cm springform pan, makes approx. 8 pieces

Preheat the oven to 175°C (top/bottom heat). Grease a 20cm springform pan. For the pistachio base, mix the flour, baking powder, salt, sugar, vanilla sugar, and ground pistachios in a bowl. Combine the plant-based milk, oil, and spinach leaves in a tall container and blend with a hand blender until only small pieces remain. Add the wet mixture to the dry ingredients and whisk briefly. Add the apple cider vinegar and whisk again briefly. Pour the batter into the baking pan and smooth it out. Bake in the preheated oven on the middle rack for approximately 20-25 minutes. Test with a skewer if it’s cooked through. After about 10 minutes of cooling, loosen the sides of the springform pan and let the cake cool completely. In the meantime, preheat the oven to 180°C (fan oven). Grease and flour a 20cm springform pan. For the chocolate base, mix the flour, sugar, vanilla sugar, baking powder, and cocoa powder in a bowl. Add the oil, sparkling water, and optionally rum, and briefly whisk everything together. Pour the batter into the baking pan and smooth it out. Bake in the preheated oven on the middle rack for approx. 20-25 minutes. Do the skewer test. After approx. 10 minutes of cooling, loosen the springform pan and let the cake cool completely. For the raspberry puree, put all the ingredients in a tall mixing bowl and puree with a hand blender. Chill in the refrigerator until ready to use. For the cream, mix the cream stiffener and vanilla sugar. Then whip the whipped cream, sifting the sugar mixture into the bowl while whipping. Whip the whipped cream until stiff peaks form. Chill in the refrigerator until ready to use. To stack the cake, cut the cooled chocolate base in half horizontally. Spread one half of the raspberry puree evenly over the bottom half. Sprinkle two teaspoons of chocolate sprinkles on top. Place the top half of the chocolate base on top. Optionally, soak the top of the chocolate base with rum and, if desired, drained raspberry juice. Then, surround the entire chocolate base with a cake ring. Next, distribute the raspberries evenly over the chocolate base and spread enough whipped cream on top to cover the raspberries. Halve the cooled pistachio base horizontally. Spread the remaining raspberry puree evenly over the bottom half. Distribute two teaspoons of chopped pistachios on top. Place the top half of the pistachio base on top. Place the entire pistachio base in the cake ring on top of the whipped cream. Spread enough whipped cream on top until the base is no longer visible. Decorate the cake as desired with the remaining whipped cream, chopped pistachios, chocolate sprinkles, and fresh raspberries. Chill the cake for at least an hour, or better yet, until ready to serve. Remove the cake ring and serve the cake. Note: 250g of roasted, unsalted, shelled pistachios yielded 133g of shelled pistachios for me. Both cake layers can easily be prepared the day before; it’s even recommended. If you prepare the cake the day before, refrigerate it overnight, and serve it the next day, it’s recommended that you apply the top layer of whipped cream and the cake decorations the day of serving. The whipped cream can be kept fresh in a sealed container in the refrigerator overnight.