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Vegan Cherry Chocolate Cream Cake (Snow White Cake)

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Creamy, refreshing, vegan Cherry Chocolate Cream Cake (Snow White Cake) with a chocolate vanilla sponge base and cherries is a tasty, healthier alternative to the original. You are planning a birthday party, a cozy get-together and you are looking for a delicious dessert or a cake for the coffee/ tea time, then try out this healthy, vegan  Cherry Chocolate Cream Cake (Snow White Cake). Not only is it fast and easy to prepare, the Cream cake with cherries also tastes heavenly good. vegan | plant-based | dairy-free | egg-free | without refined sugar | lactose-free

vegan-cherry-chocolate-cream-cake- schneewittchenkuchen-03

Veganized vegan Cherry Chocolate Cream Cake (Snow White Cake) from childhood days

It’s time again to share one of my favorite cakes with you. The original version of the Snow White Cake is unfortunately not vegan at all. But even with this I have managed to create a delicious version of the vegan Cherry Chocolate Cream Cake (Snow White Cake). It tastes super creamy and comes without dairy products. Now it’s your turn to tell me which cakes you love from your childhood or may even miss ?!

Replace cream – curd in the vegan Cherry Chocolate Cream Cake (Snow White Cake)

It is not difficult to veganize the cream-curd layer. What you should keep in mind when preparing the vegan snow white cake, that you put the coconut milk in the fridge at least 24 hours before you need it and do not shake it, we only need the solid part of the coconut milk, the so-called coconut cream. I always have a couple of cans in the fridge if I want to spontaneously prepare anything, like this vegan Cherry Chocolate Cream Cake.

Make sure the yoghurt you use is pretty creamy yoghurt. For example, Soy yogurt, cashew yoghurt. Coconut milk yoghurt I find is not so suitable because it is relatively light and fluid. But there you can just try out what works best. I am curious what do you use to substitute dairy cream? 

vegan cherry chocolate cream cake - schneewittchenkuchen

I hope you like this vegan Cherry Chocolate Cream Cake. It is:

  • creamy
  • tender
  • refreshing
  • easy to make
  • whole foods

You like such cakes as this vegan Cherry Chocolate Cream Cake (Snow White Cake). Maybe you like:

You should definitely try this vegan mandarin cream cake with a delicious, airy sponge cake bottom. This delicious and delicate braided nut bread tastes like the German bakery. How about a cheesecake with apples and cinnamon ?!

vegan-cherry-chocolate-cream-cake- schneewittchenkuchen


Did you try the recipe?

If you did it, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake.


vegan cherry chocolate cream cake

Now the recipe for the vegan cherry chocolate cream cake

Vegan Cherry Chocolate Cream Cake (Snow White Cake)

Yield: 26 cm spring form
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Creamy, refreshing, vegan Cherry Chocolate Cream Cake (Snow White Cake) with a chocolate vanilla sponge base and cherries is a tasty, healthier alternative to the original. You are planning a birthday party, a cozy get-together and you are looking for a delicious dessert or a cake for the coffee/ tea time, then try out this healthy, vegan  Cherry Chocolate Cream Cake (Snow White Cake). Not only is it fast and easy to prepare, the Cream cake with cherries also tastes heavenly good. vegan | plant-based | dairy-free | egg-free | without refined sugar | lactose-free

Ingredients

Sponge Base

  • 80 ml flax oil, almond oil or oil-free variant: Mix 50 ml Tahini and 30 ml water
  • Mix 3 teaspoons of cracked flaxseed with 8 tbsp of water
  • 40 g sweetener of your choice :coconut sugar, raw cane sugar, maple syrup
  • 200 g spelt flour or gluten-free flour mixture
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1 glass of cherries in the juice, or frozen cherries around 150 g

Cream Layer

  • 2 cans of coconut milk (we need only the detached coconut cream)
  • 4 teaspoons sweetener
  • 1/2 tsp vanilla extract
  • 250 g creamy plant-based yogurt (soy or cashew)
  • 1.5 tsp agar agar powder
  • 100 ml of water

Jelly

  • 250 ml juice from the cherry glass or cherry juice
  • 0.5 tsp agar agar powder

Instructions

  1. First prepare the flax eggs. For this, let the crushed flaxseeds swell in 8 tablespoons of water.
  2. Now stir all ingredients except cocoa powder and cherries to a homogeneous dough. Now place half of the dough in a 26 cm springform pan lined with baking paper. In the other half mix the cocoa powder and spread on the other dough.
  3. Next, drain the cherries and catch the water. (Need later for the jelly) Distribute the dough and now bake the cake in the preheated 180 ° C oven. Now bake for about 30 minutes. Then do the toothpick test: stab in the dough, if the dough is hanging on it, you have to bake the cake longer.
  4. Let the cake completely cool.
  5. In the meantime you can prepare the cream by stirring all ingredients except agar agar and water. Now bring the agar agar and water in a small saucepan to a boil, stirring constantly.
  6. Slowly stir it in the cream. It is important to make it slow so it does not flocculate.
  7. When the cake bottom is completely chilled, remove the cake from the mold and put the ring back around the bottom. We need the ring. It is important for the cream layer.
  8. Now spread the cream on it evenly and place in the refrigerator for around 2-3 hours.
  9. Now prepare the jelly. Bring the juice and agar agar to a boil and let it cool slightly. You will find the jelly very fluid, but it hardens even after.
  10. Now spread the jelly over the cream evenly. And please leave the ring around the cake.
  11. Now put the cake overnight but at least 4 hours in the fridge and only when the cream has completely solid, carefully loosen the ring. For this I take a thin knife and drive once around the edge of the cream, so that nothing gets stuck on the ring.
  12. Enjoy the cake with a cup of tea or coffee


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