Vegan chocolate, raspberry and pistachio layer cake

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Recipe's preparation

Frosting

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.

Drain cashews through simmering basket and set aside. Discard soaking water.

Place lemon zest and juice into mixing bowl and grate 15 sec/speed 10.

Add remaining Frosting ingredients, including soaked cashews and remaining 15 g water and blend 10 sec/speed 9.

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.

Raspberry sauce

Place raspberries and sugar into mixing bowl and blend 15 sec/speed 5, increasing speed gradually from speed 5 to speed 10.

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.

Sponge

Preheat oven to 180­°C. Grease and line a round cake tin (20 cm) and set aside.

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.

Place sugar into mixing bowl and mill 30 sec/speed 10. Transfer into a bowl and set aside.

Place coconut oil into mixing bowl and melt 50 sec/60°C/speed 2.

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.

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.

Assembley

Place pistachios into mixing bowl and crush 10 sec/speed 4. Transfer into a bowl and set aside.

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.

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.

Top with final layer of cake and spread top with remaining Frosting. Garnish with 2 tablespoons of crush pistachios and remaining raspberries, then serve.