Vegan Cherry Chocolate Cream Cake (Snow White Cake)

Step 1

Cake baseIf you use frozen cheeries let them thaw.

Step 2

First stir the liquid ingredients into a cream and in an extra bowl the dry ingredients except for the cocoa powder and cherries. Now add the liquids to the dry and stir all the ingredients into a homogeneous dough.

Step 3

Now distribute half of the dough in a 10 inches (26 cm) springform pan lined with baking paper.

Step 4

Mix the cocoa powder into the other half and spread over the light dough.

Step 5

Spread the cherries on the dough and bake the cake in the preheated oven at 350°F (180 ° C) for about 30 min. Make the toothpick test, is the dough sticking to the pick, you have to bake it for a little longer.

Step 6

When the cake is baked, let it cool completely.

Step 9

Cream

Step 10

First, stir the coconut creamy. I use a stand mixer with the whisk attachment. Now carefully stir in the yogurt and the sweetener and vanilla extract. Now bring the agar and water to a boil in a small saucepan, stirring constantly. Let it simmer for about 2 minutes. And do a gelling test. Add some of the liquid, e.g. a cold plate and see if it gels. When it solidifies, the liquid is ready, otherwise let it boil a little longer and test again. Now add the agar water to the cream in spoons. Stir the cream constantly. I use for this my stand mixer.

Step 11

It is important to do it slowly so that it does not flocculate.

Step 14

Assemble the cake

Step 15

When the cake base has cooled completely, take the cake out of the mold and put the ring around the bottom again. We need the ring so that the cream stays on place.

Step 16

Now spread the cream evenly on top and put in the fridge.

Step 17

After about 2-3 hours the cream should be firmer.

Step 20

Jello Layer

Step 21

Now prepare the Jello. Bring the juice and the agar agar to a boil for about 2 min. The jello will seem very fluid, but it will get firm. Do a gelling test here as well to see if it cooked long enough. Let the jello cool for around 5 min.

Step 22

Now spread the jello evenly over the cream. And please leave the ring around the cake.

Step 25

Now put the cake in the fridge for at least 4 hours overnight and only carefully loosen the ring once the cream has set completely. I take a thin knife and run around the edge of the cream so that nothing gets caught on the ring.

Step 26

Enjoy it with a cup of coffee or tea :)