Dessert
Chocolate Cake
No need to compromise. This delicious chocolate berry cake with Violife creamy frosting is 100% vegan! What are you waiting for?
![prep time]()
Cooking time45 minutes![preparation time]()
Prep time10 minutes![servings]()
Servings8 portions
FOR THE CAKE:
- 2 cups flour
- ½ cup coconut sugar
- ½ cup cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 ½ cups oat milk
- ½ cup olive oil
- 1 tsp pure vanilla extract
- 1 handful raspberry
FOR THE FROSTING:
- 1 pack Violife Creamy Original
- 2-3 tsp maple syrup, to taste
- ½ tsp pure vanilla extract
- Raspberries and blueberries, for topping
- Preheat the oven to 175°C and grease a 20cm spring form pan.
- In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the oat milk, olive oil, and vanilla. Stir until fully mixed and not lumpy.
- Transfer to the oven and bake for 40-45 minutes.
- Let the cake cool completely before icing.
- For the icing, whisk the Violife Creamy Original with the maple syrup and vanilla, and sweeten to taste.
- Spread evenly on top of the cake and top with a couple handfuls of fresh raspberries and blueberries.
