Enjoy this Vegan Raspberry & Dark Choc Custard Swirl with your whole family this summer. It is rich in dark chocolate flavour with a sharp kick from the raspberries.
This recipe makes one large cake, with plenty to share with your friends and family, or to take to work with you to share with your colleagues.
The swirl pattern looks impressively beautiful and will wow anyone you make it for. This is not the quickest recipe to make, but you will be happy you took the time to make this delicious cake!
This is a bit of a mixture between bread and a cake. You will need to use yeast and let the dough rise like with bread, but the final texture and taste is more what you would find in a sweet chocolate cake.
You can easily serve 10-12 people with this cake if not more, and it goes great with an extra serving of vegan custard or vegan cream spooned on top. Serve it hot or cold.
Check out our custard recipes to use for this recipe; We have a sugar free custard or a vanilla custard. Both would go incredibly well!
I hope you love this as much as I do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Katie
Raspberry & Dark Chocolate Custard Swirl - Serves 10-12
Ingredients
Dough:
450g Plain Flour
50g Cocoa Powder
½ tsp Lemon Zest
180g Caster Sugar
70g Vegan Margarine - I use flora or pure but any plant based margarine should work.
220ml Vegan Milk, Warm - I used oat milk but any plant based milk should work.
1 Packet Instant Yeast
Filling:
Vegan Custard - Check out our custard recipes here; sugar free or vanilla.
60g Vegan Dark Choc, Roughly Chopped
1 Pack of Raspberries
20g Cornflour
20g Icing Sugar
Method
Mix together the flour, cocoa powder, ½ the sugar and lemon zest.
Make a well in the middle and pour in the warm milk. Sprinkle the yeast on top of the milk and the sugar on top of the yeast.
Lightly mix together the milk, yeast and sugar and leave for 10 minutes.
Mix the wet mix with the dry and knead for ten minutes.
Cover and let rise in a warm place for 40 minutes.
Preheat the oven to 180c.
Roll the dough out on a floured surface to about 30x40cm rectangle.
Spread the vegan custard in a thin layer on top of the dough.
Sprinkle the raspberries and chocolate on top of the custard.
Mix the icing sugar and cornflour and sift over the top.
Cut the dough into 4 cm strips.
Roll the first strip and place in a greased circular cake tin.
Take the rest of the strips and layer them in a spiral shape around the first one.
Bake for 40-45 minutes.
Serve
Enjoy!
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Special Occasion Cakes - https://marisasveganrecipes.wixsite.com/mysite/birthdays
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