Ingredients for 7” cake

for the sponge:

  • 125 ground almonds
  • ½ tsp
  • 15g cocoa powder
  • egg substitute for 3 eggs
  • 60g agave syrup
  • 5-6 tbs soy milk – add one spoon at a time till the dollop becomes thick but liquid to be poured

for the cream:

  • big pot of soya yoghurt (we used Alpro Vanilla, 500g)
  • agave syrup to taste
  • 2 tbs agar agar with 300ml water
  • fruits to taste

for the chocolate topping:

  • 100g coconut milk (the thick, cream-like one, sold in can)
  • 200g vegan chocolate
  • 3 tbs coconut oil



  1. Mix all the ingredients but the soy milk in a mixing bowl. When it's done start adding the soy milk in 1 spoonful portion till it becomes a thick liquid. Put liner or grease paper into the tin if needed and pour the mix into it.
  2. Bake the cake in preheated oven for approx. 30mins at 180 °C – then 'needle test': stick a toothpick into the centre of the sponge, if it's clean when pulled out the sponge is ready. Leave it to cool.


  1. Boil the water in a pan then dissolve the agar agar in it. In the meantime mix the yoghurt with the agave syrup untill smooth. Add the dissolved agar agar. Cover the inside of the tin with cling film and put the cold sponge back. Put fruits cut in half around the tin. If yoghurt is already slightly thickened carefully pour it onto the sponge, the fuit halves should stay around the tin. You can fill the yoghurt with fruits according to taste. Cake goes into the fridge for at least 2 hours.


  1. When you have put the cake into the fridge you can start to prepare the chocolate topping. Boil the coconut milk in a pan then add the coconut oil. When the coconut oil becomes liquid you can take it off the hob to dissolve the chunks of chocolate in. Then leave it to cool.
  2. If the cake is jellified apply the chocolate topping and decorate with fruits. Put it back into the fridge for at least 2 hours. You can take it out of the tin when the topping is also jellified. After it you can remove the cling film very carefully.

And you can bolt down your fruits of labor! 

Source :

Views: 2517

Replies to This Discussion

Almond+cocoa+fruits! Cool! Can I use fresh coconut milk (santan) instead of canned coconut milk though? It is easier to get. (I am from Malaysia) Besides, what ingredient is it for the 1/2tsp? Thank you!

hi Sharon,

we are more than happy to respond all your (or anyone's else) questions where the original recipe can be found on our blog:

I think it makes no difference which coconut milk you use, we usually prefer the canned one, 'cos it's thicker, similar to cream.

apologies for skipping one ingredient. it's corrected in the original post quoted above. sorry for not writing it here, I don't want to make the life of the 'author' of this post easier. especially that this recipe can be found also on his Facebook page - without mentioning the real author. if you check the dates you will know that I'm right. the original post on their FB page:

check our FB page @ - recent posts by others, go back, you find posted by me on 25. Sept.

don't want to question the credibility of the author of this page, but I'm not the first to complain about marking different materials as own.......

their FB page @ - also recent posts by others, date is today (02.01.2014), post from Charlie Neph

hopefully the admin will read it and thinks about it........

many thanks for sharing our recipe. though we would appreciate if the original source were shown -

or at least my original post on your FB page:

and I would kindly ask you to do the same with the posts you have taken from CCTV for ALL Slaughterhouses

many thanks in advance

Imre (a.k.a. Jimbo)


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