200 g Provamel plant-based alternative to yogurt sweetened with agave
2 tsp baking powder
75 g cocoa powder
75 ml Rice-Coconut-Chocolate drink or Rice-Coconut drink
1 pinch of salt
For the icing
300 g powdered sugar
200 g (Provamel) margarine
5 tbsp Rice-Coconut-Chocolate drink
100 g vegan chocolate
2 tbsp cacao powder
These products help to create great flavour
Preheat the oven to 185°C.
Beat the margarine and the sugar for 5 mins with a whisk or food processor, until frothy and until the sugars are dissolved. Add the vanilla and the plant-based alternative to yogurt by folding gently into the mixture.
Sift the flour 3 times over the batter and gently fold it in until the flour is dissolved. Do the same with the cocoa powder. Finally add the Rice-Coconut-Chocolate drink (or Rice-Coconut drink). Stir well until you have a smooth batter.
In the meantime grease 2 baking tins with a diameter of 18 cm. Sprinkle them with a layer of flour.
Divide the batter equally into the tins and bake for 25 to 30 mins. Let it cool for 5 mins in the tin and afterwards leave to cool again outside the tin.
For the icing: Fill the bottom of a cooking pot with some water. Put a bowl on top of the pot. Bring the water to a boil. Put all the ingredients in the bowl and stir until you have a smooth mixture and the chocolate is melted. Leave to cool.
Cover the top of 1 cake with part of the icing. Sprinkle with the raspberries, red berries and other berries. Put the 2nd cake on top and push gently. Generously cover the top with the icing and decorate.