A cute and delicious Vegan Raspberry Cream Cake is perfect for a plant-based celebration.
I’ve been wanting to post this recipe since my birthday beginning of July. You’d think posting a recipe would be easy, right? You make the cake, photograph it, write the recipe and publish. Right? Well, no. The publishing process is actually quite extensive, at least for us, and I would suspect for plenty of other food bloggers as well. It’s not just taking the pictures and writing a recipe. We must have taken over 100 photos of this cake, and selecting the few that would make it online is no easy task when you like most of the photos. Then, you need to edit the pictures to improve contrasts, lights, and basically bring the best of the photo out.
Writing is no easy task as well. Most of the time when I’m cooking, I still have no real idea if the meal would make it to the blog. I try styling the dish, take a test photo, and when I see I could work with the dish, we do the photo shoot and I try to quickly scribble down the ingredients and procedure. On paper. Then the extensive process of photo selection and editing follows and by then I usually already have a couple other recipes planned for posting. And so a recipe waits its turn. But even if late, it would be a shame not to share this pretty Vegan Raspberry Cream Cake, right? I mean, look at it:
So pretty in pink with a delicious vegan chocolate base and topped with fresh berries, this Vegan Raspberry Cream Cake screams Summer. And, it’s vegan, too! I have probably never made a completely vegan birthday cake before. But this year, as my dairy allergy insists, I decided to give it a try and made a mash of a couple of my fave recipes. The ingredients could make a larger cake, but I used a small 18 cm (about 7 inches) mold and had some leftover sponge cake and cream, that I cleverly converted into cute vegan cakes in a jar. So when the party was over and the cake was gone, I still had a couple of leftover jar cakes for the next days 🙂
The cream is made with full-fat coconut whipping cream. You could replace it with another plant-based substitute (or regular dairy cream). I tried a rice based alternative, but the flavor of rice was overwhelming the cake, so it would not be my first choice.
Top the cake with delicious summer berries for a pop of color and added zing! I used fresh raspberries, blackberries, and blueberries and added a pretty rose from my garden. Then to finish, a light dust of powdered sugar!
Amount Per Serving: Calories: 592.68Total Fat: 38.54gSaturated Fat: 16.05gSodium: 233.97mgCarbohydrates: 60.01gFiber: 4.58gSugar: 36.43gProtein: 6.21g
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