Creamy, moist, refreshing – the vegan chocolate lemon layer cake is irresistibly delicious. Moist chocolate-flavored cake layer and aromatic lemon cream are combined in the cake. You don't need any extraordinary ingredients for the recipe. The making is quite easy.
Course Dessert
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Rest and cooling time 1 hourhour20 minutesminutes
Servings 12
Equipment
Ø 26 cm baking pan
Ingredients
for the chocolate cake layer
30gcocoa powder
80gsugar
50graisins
1tbspagave syrup
1tbspvegetable oil
250mlwater
7gbaking powder
approx. 180gflour
vegan margarine to coat the baking pan
for the light cake layer
50mlvegan cream(vegan cooking cream or cuisine)
80gsugar
1tbspagave syrup
1tbspvegetable oil
200mlwater
7gbaking powder
approx. 190gflour
vegan margarine to coat the baking pan
for the lemon cream
300gvegan margarine(room temperature)
100gsugar
80gsoft wheat semolina
1organic lemon
500mlwaterfor cooking semolina
for sprinkling
60gdark chocolate
40gground almonds
Instructions
Preparation of the chocolate cake layer
Mix cocoa powder and sugar.
Add agave syrup, vegetable oil and water and mix.
Heat the liquid mixture in a bain-marie until it is just before boiling, and then let it cool.
Add baking powder and flour to the cooled mixture and mix it into a thick dough (about the consistency of sour cream).
Add raisins to the dough, stir it and let the dough rest for about 10 minutes. In that time, all the lumps should have dissolved.
Line the bottom of the baking springform pan with parchment paper and grease the sides with margarine. Put the chocolate dough into the baking pan and bake it in a preheated oven at 180 °C for about 10 minutes. Let the chocolate cake layer cool down afterwards.
Preparation of the light cake layer
Mix vegan cream and sugar.
Add agave syrup, vegetable oil and water and mix.
Heat the liquid mixture in a water bath until it is close to boiling, and then let it cool.
Add baking powder and gradually flour to the cooled mass and mix thoroughly to form a thick dough (about the consistency of sour cream). Let the dough rest for about 10 - 15 minutes. In that time, all lumps should have dissolved.
Line the bottom of the baking pan with baking paper and grease the rim with margarine. Pour the dough into the baking pan and bake it in a preheated oven at 180 °C for about 10 minutes. Let the cake base cool down afterwards.
Preparation of the cream
Cook soft wheat semolina in water for about 5 minutes and let it cool.
Puree lemon with peel, add it to the cooked semolina and stir it coarsely.
Beat soft margarine and sugar for about 3 - 4 minutes to a creamy white mass.
Gradually add the semolina with lemon in small portions and continue to whip it to a homogeneous cream.
Preparation of the cake
Spread the two cake layers with the cream and stack them on top of each other. Brush the edges of the cake with the cream as well.
Grate dark chocolate coarsely, add ground almonds and mix.
Sprinkle the top and sides of the cake with the chocolate and almond mixture and chill for about 1 hour.
Notes
Note helpful tips and tricks for making this vegan chocolate lemon layer cake at the top of the post.