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Vegan chocolate, raspberry and pistachio layer cake



12 portion(s)


  • 300 g cashew nuts
  • 415 g water
  • 1 lemon, zest only, no white pith
  • 2 tbsp freshly squeezed lemon juice
  • 3 tbsp coconut oil
  • 5 pitted dates
  • 1 tbsp Pure Maple Syrup

Raspberry sauce

  • 250 g raspberries
  • 3 tbsp caster sugar


  • 200 g coconut oil, plus extra for greasing
  • 200 g Almond milk
  • 2 tsp apple cider vinegar
  • 2 tbsp chia seeds
  • 250 g raw sugar
  • 2 tsp instant granulated coffee
  • 1 tsp natural vanilla extract
  • 250 g Gluten free plain flour
  • 30 g cocoa powder (70% cocoa)
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder, (gluten free)
  • 1 pinch salt


  • 50 g shelled pistachios
  • 125 g raspberries

Recipe's preparation

  1. Place a large bowl onto mixing bowl lid and weigh cashews and 400g of the water into it. Set aside to soak for 2 hours.
  2. Drain cashews through simmering basket and set aside. Discard soaking water.
  3. Place lemon zest and juice into mixing bowl and grate 15 sec/speed 10.
  4. Add remaining Frosting ingredients, including soaked cashews and remaining 15 g water and blend 10 sec/speed 9.
  5. Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 9. Transfer into a sealable container and place into refrigerator. Clean and dry mixing bowl.
  6. Raspberry sauce
  7. Place raspberries and sugar into mixing bowl and blend 15 sec/speed 5, increasing speed gradually from speed 5 to speed 10.
  8. Scrape down sides of mixing bowl with spatula and cook 15-20 min/100°C/speed 2 or until sauce has set (see Tips). Transfer into a sealable container, allow to cool to room temperature, then place into refrigerator until ready to use. Clean and dry mixing bowl.
  9. Sponge
  10. Preheat oven to 180­°C. Grease and line a round cake tin (20 cm) and set aside.
  11. Place a bowl onto mixing bowl lid and weigh almond milk, apple cider vinegar and chia seeds into it and set aside for 3 minutes to activate.
  12. Place sugar into mixing bowl and mill 30 sec/speed 10. Transfer into a bowl and set aside.
  13. Place coconut oil into mixing bowl and melt 50 sec/60°C/speed 2.
  14. Insert butterfly whisk. Add coffee, vanilla and reserved almond milk mixture and mix 4 min/speed 4, until foamy consistency is achieved. Remove butterfly whisk.
  15. Add flour, cocoa powder, bicarbonate of soda, baking powder, salt and reserved sugar and mix 40 sec/speed 2, until smooth. Transfer sponge mixture into prepared tin and bake for 35-40 minutes (180°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool completely in tin (overnight is better). Clean and dry mixing bowl.
  16. Assembley
  17. Place pistachios into mixing bowl and crush 10 sec/speed 4. Transfer into a bowl and set aside.
  18. Cut cooled cake horizontally into 3 layers. Place one layer onto a cake stand or serving plate. Spread with 1/3 of the Frosting, then sprinkle with 1 tablespoon of crushed pistachios. Arrange 1/3 of the fresh raspberries over pistachios.
  19. Gently place second layer of cake over the fresh raspberries. Spread with another 1/3 of Frosting, then top with 5 tablespoons of the reserved Raspberry sauce and another 1/3 of raspberries.
  20. Top with final layer of cake and spread top with remaining Frosting. Garnish with 2 tablespoons of crush pistachios and remaining raspberries, then serve.

Accessories you need



If fresh raspberries are not available, you can use frozen, thawed raspberries.

Setting point test: place saucer into the freezer (5-10 minutes). Place 1 tsp sauce onto the chilled saucer. When cooled push it with your finger. If the sauce wrinkles, it is ready. If not, continue cooking for up to 5 more minutes, then test again.

Serve leftover raspberry sauce with vanilla ice cream, pancakes or in smoothies.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I can’t have coconut oil... any suggestions of...

    Submitted by shartchy on 3. December 2018 - 20:31.

    I can’t have coconut oil... any suggestions of an alternative??

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