Nov 16, 2017

Chocolate Cherry Brownie Cake


Cake crust:

1/2 cup carob powder,
1/2 cup flour,
1 tsp rice flour,
150 ml unsweetned soy milk,
100 gr. coconut oil,
2 tsp vanilla extract,
1/2 tsp baking powder,
1 tbsp cornstarch.

Cherry sauce layer:
200 gr. unsweetned cherry jam,
100 gr. vegan bitter chocolate .


1 tbsp cornstarch,
400 ml soy milk,
2 lemon juice,
1 tbsp maple syrup.


1. Preheat oven to 180 degrees. Place all crust ingredients into food processor and mix on high until smooth.

2. Place a paper in a cake pan and lightly oil.

3. Pour cake mixture into pan. Bake for 22 minutes.

4. In a small pot, mix cherry jam and melted bitter chocolate.

5. Pour cherry sauce over the cake crust. Put it into freezer for 15-20 minutes.

6. Mix topping ingredients in a pot on high heat stirring continously.

7. Remove from the oven when it comes to creaminess.

8. Pour cream over the cherry sauce layer and place in to freezer for 10 minutes.

9. You can keep cake in fridge up to 4 days. Decorate with lingonberry flakes or beetroot powder if desired.


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