Vegan Raspberry Stracciatella Cake

Ingredients

• 4 sponge cake layers (see notes for other options)
• 1/2 cup grated chocolate (optional)
• 7 oz vegan whipping cream (or other whippable dairy-free cream)
• 10.6 oz vegan cream cheese (room-warm (or sub vegan butter))
• 1/2 cup raspberry jam (or homemade raspberry filling)
• 3 tsp San-apart (or cornstarch (optional))
• pink food coloring (optional)
• strawberries, raspberries, pomegranate seeds
• heart sprinkles

Instructions

1. 1

   --- Sponge Cake ---

2. 2

   First prepare the sponge for 4 cake layers according to this recipe (optionally you can fold in grated chocolate at the end). Divide between 2 x 8-Inch (20-cm) round cake pans and bake for about 45 minutes, or until a toothpick comes out clean.

3. 3

   Allow to cool completely and refrigerate the cakes, preferably wrapped in plastic wrap, overnight.

4. 4

   --- Raspberry Cream Frosting ---

5. 5

   In a mixing bowl, whip the vegan whipping cream with San-apart until stiff peaks form. Set aside.

6. 6

   In another bowl, mix the vegan cream cheese and raspberry jam until creamy (you can optionally add pink food coloring). Then mix in the whipped cream until combined.

7. 7

   --- Assemble the Cake ---

8. 8

   Cut each cake horizontally into two equal layers. Place one cake layer on a serving platter and spread about ¼ of the raspberry cream evenly on top.

9. 9

   Place the next cake layer on top and again spread ¼ of the raspberry cream on top. Repeat this process for the third layer as well. Then place the fourth layer on top and spread the entire cake with the remaining raspberry cream.

10. 10

    Decorate the cake with fresh raspberries, strawberries, pomegranate seeds, heart sprinkles or other toppings as desired!

11. 11

    Serve immediately or refrigerate until ready to serve. Slice and enjoy!