Vegan Strawberry Chocolate Cake "Yogurette-Style"

🧂 Ingredients

• 2 chocolate sponge cakes

  or vanilla sponge cakes [https://biancazapatka.com/en/vegan-vanilla-cake-recipe/] or other cakes
• 10.6 oz vegan cream cheese

  at room temperature
• 7 oz dairy-free whipping cream
• ½ cup powdered sugar
• 3 tsp San-apart

  or another cream firming agent like cornstarch or cream of tartar (optional)
• ⅓ cup grated chocolate
• 17.8 oz strawberries

Instructions

• 1 Bake the chocolate sponge cake for 2 cake layers according to this recipe
  [https://biancazapatka.com/en/vegan-chocolate-sponge-cake/]. Then allow to cool
  completely.
• 2 Finely dice 250 g strawberries for the filling and quarter, halve or leave whole
  the remaining strawberries for the topping, depending on their size.
• 3 In a mixing bowl, beat the dairy-free whipping cream with 1.5 tsp San-apart
  until stiff peaks form.
• 4 In another bowl, mix the vegan cream cheese with 1.5 tsp San-apart and powdered
  sugar until creamy. Then briefly mix in the whipped cream and finally fold in
  the grated chocolate.
• 5 Place a chocolate layer on a cake plate and spread a thick layer of cream evenly
  on top. Spread the finely chopped strawberries on top and gently press them into
  the cream.
• 6 Place the other cake layer on top and spread a thick layer of cream and the
  remaining strawberries on top. Spread the sides of the cake with the remaining
  cream.
• 7 Decorate the cake with daisies and chill until ready to serve.
• 8 Enjoy!

Nutrition Info