Chocolate Raspberry Rose & Pistachios Cake

This cake is the best cake I have ever made, it is so moist and the flavours are pretty darn awesome!
There is a few different layers to this cake, but it is totally worth the effort!! So to begin with turn the oven onto 180-200 degrees celsius- if your oven is a good oven cook the cake at 180 on fan bake for approximately 50 minutes if it is a dodgy oven and there is no fan and it doesn’t get super hot (like mine) cook at 200 for about 50 minutes, checking it often to make sure it doesn’t burn!

Use organic, fair-trade/local ingredients where possible =)
Happy vegan baking!

0DSC_0069 chocolate cake

To make the Chocolate Cake, in a pot over medium heat mix the following together until smooth:

½ cup coconut oil

½ raspberries (fresh or frozen)

¼ of raw cane sugar

¾ cup packed with brown sugar

2 tablespoons of agave

½ teaspoon of salt

150ml of coconut milk (make sure the fat & liquid is combined before you open the can, to do this pop the can in warm/hot water before you open it)

Turn off heat and set aside and let it cool down a bit before popping the liquid mixture in a large bowl and next adding:

½ cup of silken tofu (blended beforehand to be super smooth)

1 tablespoon of rose water

¼ cup of crushed pistachio nuts

Then using a beater blend in the following slowly:

¼ cup of raw fair-trade cacao (if you have cocoa you can use this too, I just prefer the flavour of raw cacao)

2 cups of spelt flour (or wheat or gluten-free depending on what your prefer)

1 teaspoon baking powder

½ teaspoon baking soda

Pour the mixture into a cake tin & push in ½ cup of fresh or frozen raspberries one by one into the mixture so there is batter covering the top (this saves them from being burnt).

Now while your cake is cooking you can make the other components of the cake;

White Rose Cream:

In a bowl beat the following ingredients until smooth;

½ cup of coconut milk

2 tablespoon of rose water

1 tablespoon of agave

2/3 c of icing sugar

¼ of Tofutti cream cheese (optional)

Mix well before adding ¼ cup of rice flour

Dark Chocolate Ganache:

Put some hot water in a pot and put a metal bowl) on top then put the pot over medium heat (or use a double boilder if you have one, this is a make shift version!)

Pop about 1/2 of a cup of dark organic fair-trade vegan chocolate into the bowl with 2 tablespoons of agave and 2 tablespoons of coconut milk, stir until smooth and take off the heat.

Next it is time to make the Soft Green Icing, you will need to beat the following ingredients until fluffy =)

1/3 of rice flour

2/3 cup of icing sugar

1 tablespoon of rose water

¼ cup of finely ground pistachio nuts (gives a lovely soft green colour)

1/3 cup of vegan butter, I used nuttelex.

After the cake is cooked you will need to let it cool down, carefully take it out of the cake tin so it doesn’t sweat, put the cake on a cooling rack! Once cooled slice it in half, cover the bottom half in the White Rose Cream, next cover in the Dark Chocolate Ganache (it needs to still be runny, not set to work!) let it dribble over the sides if you want to decorate it like I did, then pop the top of the cake back on =) now spread the Soft Green Icing over the top half of the cake, from the overflowing chocolate up, sprinkle with crushed pistachio nuts and dried rose petals (or fresh if you prefer & you have access to spray free organic roses)

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)


Enjoy!!!!! ❤



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