Vegan Chocolate Layer Cake
- softened Margarine (for the springform pan)
- soft breadcrumbs (for the springform pan)
- 150 grams vegan Margarine (softened)
- 150 grams sugar
- 1 tablespoon Vanilla sugar
- 1 pinch salt
- 125 grams Marzipan
- 1 organic Orange (zest and juice)
- 250 milliliters Soy milk
- 200 grams Pastry flour
- 100 grams ground Hazelnuts
- 1 teaspoon Ground cinnamon
- 2 tablespoons cocoa powder
- 2 teaspoons cream of tartar
Preheat the oven to 180°C (approximately 350°F). Grease the springform pan with margarine and sprinkle with breadcrumbs.
For the cake, beat the margarine with the sugar, vanilla sugar and salt until creamy. Using a fork, mash the marzipan with the orange juice and zest until smooth. Stir the marzipan into the margarine and gradually add the soymilk while stirring. Add the flour, the nuts, cinnamon, cocoa and baking powder and mix until a smooth batter forms.
Pour 1/4 of the batter into the pan, smooth and bake in the oven for about 20 minutes. Bake 4 cake layers using this method (or use multiple springforms). Remove from the oven, allow to cool, carefully remove from the pan, then let cool completely.
For the chocolate cream, chop the chocolate and place in a bowl. Warm the cream, pour over the chocolate and stir until the chocolate has dissolved. Gradually add the coconut oil and beat until creamy. Let cool, then pour into a piping bag with a serrated nozzle. Rinse the strawberries, pat dry and cut in half.
Layer three cakes with jam. Place the fourth cake on top and decorate with the chocolate cream in small dabs. Garnish with strawberries and place a chocolate flower in the center.
Serve dusted with powdered sugar.