Vegan chocolate lemon layer cake
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.
Servings 12
Equipment
- Ø 26 cm baking pan
Ingredients
for the chocolate cake layer
- 30 g cocoa powder
- 80 g sugar
- 50 g raisins
- 1 tbsp agave syrup
- 1 tbsp vegetable oil
- 250 ml water
- 7 g baking powder
- approx. 180 g flour
- vegan margarine to coat the baking pan
for the light cake layer
- 50 ml vegan cream (vegan cooking cream or cuisine)
- 80 g sugar
- 1 tbsp agave syrup
- 1 tbsp vegetable oil
- 200 ml water
- 7 g baking powder
- approx. 190 g flour
- vegan margarine to coat the baking pan
for the lemon cream
- 300 g vegan margarine (room temperature)
- 100 g sugar
- 80 g soft wheat semolina
- 1 organic lemon
- 500 ml water for cooking semolina
for sprinkling
- 60 g dark chocolate
- 40 g ground 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.