vegan cake perth

Triple Layer Chocolate Cake with Goats Cheese Raspberry frosting and Chocolate Ganache – Gluten free, soy free and vegan

Triple Layer Chocolate Cake with Goats Cheese Raspberry frosting and Chocolate Ganache - Gluten free, soy free and vegan

This a large cake so make sure you invite all your friends over and try it! Bet they never guess there are sneaky vegetables all through it. To make a smaller version just divide all ingredients in thirds. 
Course Dessert
Cuisine Baking
Servings 15 servings


For the Cake

  • 1 cup sweet potato roasted
  • 1 1/4 cup beetroot roasted
  • 1 1/2 cup water
  • 3/4 cup maple syrup
  • 3 tbsp balsamic vinegar
  • 2 tsp vanilla extract
  • 3 cups GF flour I used Bob Red Mill's All Purpose Flour
  • 1 cup coconut sugar
  • 1 1/2 tbsp espresso powder
  • 1 tsp sea salt
  • 3/4 cup cacao powder
  • 1 1/2 tsp xanthan gum
  • 3 tsp baking soda
  • 3 tsp baking powder

For the Goats Cheese and Raspberry Frosting

  • 260 g Noshing Naturally goats cheese
  • 130 g Noshing Naturally cream cheese
  • 200 g raspberries fresh or frozen
  • 3 tbsp coconut sugar

For the Chocolate Ganache

  • 1 cup beetroot puree blended roasted beetroot
  • 1/4 cup maple syrup
  • 1/3 cup cacao powder
  • 1/4 cup cashew butter you could also use tahini
  • 2 tbsp coconut oil melted
  • 1 tsp light miso paste
  • 3 tbsp coconut milk or other non dairy milk. Add more or less to get the consistency of ganache that you would like.
  • 1/2 tsp vanilla extract


For the Cake

  • Preheat oven to 200C.  Line the bottom of 3 x 8 inch cake pans and grease lightly.
  • Wrap sweet potato and beetroot in aluminium foil and roast in the oven for 40 minutes to an hour. 
  • Once cooked, remove from oven, remove foil and allow to cool. When cool, peel skin off beetroot and sweet potato. 
  • Reduce oven temperature to 180C.
  • Separately pulse in blender to make into purees. Set aside 1 cup of the beetroot puree for the ganache.
  • Mix together remaining beetroot puree, sweet potato puree, water, maple syrup, vinegar, and vanilla in a bowl.
  • In a separate bowl, mix together all the dry ingredients. 
  • Add the wet ingredients to the dry ingredients and mix until combined.
  • Evenly divide the mixture between the cake pans and bake in the oven for 40-50 minutes or until skewer comes out clean.
  • Place on a cooling rack. Allow the cakes to come to complete room temperature before frosting.

For the Goats Cheese and Raspberry Frosting

  • In a saucepan over medium heat, mix the raspberries and coconut sugar until raspberries are warmed and slightly caramelised. Set aside and allow to completely cool.
  • In a small bowl mix cheeses together. Gently fold through raspberries. Refrigerate frosting if it requires firming up.

For the Chocolate Ganache

  • In a large bowl, whisk all ingredients together until smooth. If you want to use come for piping then you will just need to chill it for a couple of hours. 
  • Top and decorate cake however you want!!

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