8 Tablespoons soy flour + 16 TS water (egg replacement)
1/8 l sunflower oil
2 Tablespoon coconut oil
1 pinch salt
1 pinches vanilla
250g glutenfree flour mix (maize base)
50g buckwheat flour
1 pack (21g) baking powder
3 cups of sparkling water
4 Tablespoons cocoa
4 Tablespoons almond milk
50g dark chocolate
red currant jelly
100g red currants
250ml dairyfree whipping cream
125g dairyfree quark
pinch of vanilla
1 teaspoon of sugar
Preheat oven at 200° Celcius.
In a small bowl, mix glutenfree flour with buckwheat flour and baking powder.
In a large bowl, beat soy flour and water until well blended. Whisk in sunfloewer oil, conconut oil, sugar, vanilla and salt. Gently mix in the flour mix and sparkling water until you have a soft batter.
Grease two equally sized cake tins with coconut oil (or use the same and bake in batches like I did!). Pour half the batter into one prepared cake tin and keep in the oven for 20-25min. In the meantime, create the dark batter by whisking sieved cocoa and almond milk to the remaining batter. Pour dark batter into second cake tin and keep in the oven for 20-25min.
Let the bases cool in their tins for 10 minutes before turning them onto a cooling rack.
Whip dairy whipping cream with a pinch of vanilla and sugar. Using a wodden spoon, slowly whisk in quark to combine.
Grate dark chocolate.
On the bottom base, spread a layer of currant jelly followed by layer of frosting. Place two circles of raspberries around and fill the middle with currants. Add three tablespoons of frosting as top layer on the fruits and place other base on top. Frost the cake all over and decorate with chocolate sprinkles, raspberries and mint leaves as desired.
Keep in the fridge for 2 hours.