Moist layer cake with vegan butter cream

A delious vegan layer cake with an intense taste of cocoa and a fantastic moist crump. Her combined with creamy chocolate butter cream and fresh berries. The soft cake is based on the dark vegan blend which can be used for a large variety of inspiring soft cakes and muffins. You only have to add vegetable oil and water to the blend and you are ensured a uniform and stable batter with a high viscosity. It is easy to create more variety just by adding berries, nuts or chocolate chunks to the batter.




1,000 g CREDI® Cake Vegan Dark

200 g vegetable oil
450 g water

Vegan chocolate butter cream



Mix cake blend, oil and water for 5 minutes on low speed using a flat beater. Scale off the batter at 1.650 g into a bakin tray/tin 32x53 cm. Bake at 180 °C for approx. 20-25 minutes the last 5 minutes with an open damper. Cut out round layers when the soft cake is cold. Cover with vagan chocolate butter cream between the layers. Finally cover the cake with a neat and even layer of chocolate butter cream and decorate with fresh berries, freeze-dried raspberries and chopped pistachios.








vegan Moist Spongee Cake

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