Vegan Raffaello Cake - Coconut/Raspberry Cake

Step 1

Make the cream first:

Step 2

In a pot, bring the coconut milk to a light simmer.

Step 3

Add the white chocolate and vanilla extract.

Step 4

Mix until the chocolate melts and refrigerate for 2-4 hours.

Step 5

For the cake:

Step 6

In a mixing bowl, add the almond milk and vinegar and set aside for 5-10 minutes.

Step 7

In a separate mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 8

Add the oil and vanilla extract into the milk and mix to combine.

Step 9

Add to the dry ingredients and whisk until the batter is smooth.

Step 10

Divide the batter into 3 equal parts.

Step 11

Transfer to greased and lined pans.

Step 12

Bake at 180 degrees C for 20 minutes.

Step 13

Let them cool.

Step 14

For the balls:

Step 15

Mix coconut oil with coconut flakes, sweetener, and vanilla.

Step 16

Let the composition sit in the fridge for at least 30 minutes.

Step 17

Put the 4 Tbsp of coconut flakes in a small dish.

Step 18

Make the bonbons. Use 1 tsp of the composition per coconut ball.

Step 19

Add one almond in each one of them and coat them in raw coconut flakes.

Step 20

To assemble, alternate 1 cake layer, spread cream, raspberry jam and then repeat.

Step 21

Sprinkle coconut flakes on top.

Step 22

Add one Raffaello ball to each piece.