Triple Layer Chocolate Cake with Goats Cheese Raspberry frosting and Chocolate Ganache – Gluten free, soy free and vegan

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Triple Layer Chocolate Cake with Goats Cheese Raspberry frosting and Chocolate Ganache - Gluten free, soy free and vegan

This a large cake so make sure you invite all your friends over and try it! Bet they never guess there are sneaky vegetables all through it. To make a smaller version just divide all ingredients in thirds. 

Course:

Dessert
Cuisine:

Baking
Servings: 15 servings

Ingredients
For the Cake
  • 1
    cup
    sweet potato
    roasted
  • 1 1/4
    cup
    beetroot
    roasted
  • 1 1/2
    cup
    water
  • 3/4
    cup
    maple syrup
  • 3
    tbsp
    balsamic vinegar
  • 2
    tsp
    vanilla extract
  • 3
    cups
    GF flour
    I used Bob Red Mill's All Purpose Flour
  • 1
    cup
    coconut sugar
  • 1 1/2
    tbsp
    espresso powder
  • 1
    tsp
    sea salt
  • 3/4
    cup
    cacao powder
  • 1 1/2
    tsp
    xanthan gum
  • 3
    tsp
    baking soda
  • 3
    tsp
    baking powder
For the Goats Cheese and Raspberry Frosting
  • 260
    g
    Noshing Naturally goats cheese
  • 130
    g
    Noshing Naturally cream cheese
  • 200
    g
    raspberries
    fresh or frozen
  • 3
    tbsp
    coconut sugar
For the Chocolate Ganache
  • 1
    cup
    beetroot puree
    blended roasted beetroot
  • 1/4
    cup
    maple syrup
  • 1/3
    cup
    cacao powder
  • 1/4
    cup
    cashew butter
    you could also use tahini
  • 2
    tbsp
    coconut oil
    melted
  • 1
    tsp
    light miso paste
  • 3
    tbsp
    coconut milk
    or other non dairy milk. Add more or less to get the consistency of ganache that you would like.
  • 1/2
    tsp
    vanilla extract

Instructions
For the Cake
  1. Preheat oven to 200C.  Line the bottom of 3 x 8 inch cake pans and grease lightly.

  2. Wrap sweet potato and beetroot in aluminium foil and roast in the oven for 40 minutes to an hour. 

  3. Once cooked, remove from oven, remove foil and allow to cool. When cool, peel skin off beetroot and sweet potato. 

  4. Reduce oven temperature to 180C.

  5. Separately pulse in blender to make into purees. Set aside 1 cup of the beetroot puree for the ganache.

  6. Mix together remaining beetroot puree, sweet potato puree, water, maple syrup, vinegar, and vanilla in a bowl.

  7. In a separate bowl, mix together all the dry ingredients. 

  8. Add the wet ingredients to the dry ingredients and mix until combined.

  9. Evenly divide the mixture between the cake pans and bake in the oven for 40-50 minutes or until skewer comes out clean.

  10. Place on a cooling rack. Allow the cakes to come to complete room temperature before frosting.

For the Goats Cheese and Raspberry Frosting
  1. In a saucepan over medium heat, mix the raspberries and coconut sugar until raspberries are warmed and slightly caramelised. Set aside and allow to completely cool.

  2. In a small bowl mix cheeses together. Gently fold through raspberries. Refrigerate frosting if it requires firming up.

For the Chocolate Ganache
  1. In a large bowl, whisk all ingredients together until smooth. If you want to use come for piping then you will just need to chill it for a couple of hours. 

  2. Top and decorate cake however you want!!