Vegan Raffaello Cake - Coconut/Raspberry Cake
If you're a fan of Raffaello, I can assure you that you'll fall in love with this recipe in an instant! Here's how to make the ultimate vegan Raffaello cake - extremely delicious and healthy as well!
Ingredients
- For the cake:
- 230 ml almond milk
- 200 g sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 150 ml coconut oil
- 1 Tbsp vanilla extract
- 2 tsp apple cider vinegar
- For the cream:
- 400 g high-fat coconut milk (1 can)
- 100 g white chocolate grated
- 1 tsp vanilla extract
- 4 Tbsps raspberry jam
- 100 g shredded coconut
- For the balls:
- 5 Tbsp raw coconut oil melted
- 100 g raw coconut flakes
- 15 raw peeled almonds
- 3 Tbsp agave syrup
- 1 tsp vanilla extract
Instructions
- Make the cream first:
- In a pot, bring the coconut milk to a light simmer.
- Add the white chocolate and vanilla extract.
- Mix until the chocolate melts and refrigerate for 2-4 hours.
- For the cake:
- In a mixing bowl, add the almond milk and vinegar and set aside for 5-10 minutes.
- In a separate mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the oil and vanilla extract into the milk and mix to combine.
- Add to the dry ingredients and whisk until the batter is smooth.
- Divide the batter into 3 equal parts.
- Transfer to greased and lined pans.
- Bake at 180 degrees C for 20 minutes.
- Let them cool.
- For the balls:
- Mix coconut oil with coconut flakes, sweetener, and vanilla.
- Let the composition sit in the fridge for at least 30 minutes.
- Put the 4 Tbsp of coconut flakes in a small dish.
- Make the bonbons. Use 1 tsp of the composition per coconut ball.
- Add one almond in each one of them and coat them in raw coconut flakes.
- To assemble, alternate 1 cake layer, spread cream, raspberry jam and then repeat.
- Sprinkle coconut flakes on top.
- Add one Raffaello ball to each piece.
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