Raspberry Pretzel Sheet Cake with White Chocolate
White chocolate, freeze-dried raspberries and salty pretzels on a fluffy vegan cake base: this raspberry pretzel sheet cake is as delicious as it looks.
Recommended Equipment
Ingredients
- 240 g flour
- 90 g coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 240 ml plant milk
- 80 ml plant oil
- 1 tablespoon apple cider vinegar
- 200 g vegan white chocolate
- 10 freeze-dried raspberries
- 20 mini-pretzels
Instructions
- Preheat the oven to 180°C/ 350° Fahrenheit.
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly.
- Line the baking tin with parchment paper and spread the dough out evenly.
- Bake for 25-30 minutes and let cool off, then remove from tin.
- Now you're tempering the white chocolate for a shiny and crisp cake glaze using the seeding method. Don’t worry, it’s not as complicated as it might seem at first glance.Start by finely chopping the chocolate, as this helps it melt evenly and ensures proper heat distribution. Prepare a double boiler by filling a saucepan with a little water and heating it gently so that it simmers but doesn’t boil. Place a melting pot or a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.Melt about 2/3 of the chopped chocolate in the pot, stirring regularly until fully melted. Keep an eye on the temperature, aiming for 40-45°C (104-113°F).Remove the pot from the heat and stir in most of the remaining chocolate, which will lower the temperature and begin the crystallization process. Aim for a final temperature of 28-29°C (83-85°F).
- Spread it on the cake. Swirl into a nice pattern if you like and sprinkle with crushed freeze-dried raspberries, then add the pretzels.
- Cut into pieces, refrigerate for 10 minutes and serve.
Notes
The little pretzels on the cookies become a bit stale over night. So if you have some cookies left, I recommend replacing the pretzel. Remove it, run a hot spoon over the chocolate and put a new pretzel in that place.
The cake can also be baked in advance and stored in an airtight container in the fridge before decorating or even be frozen.
Nutrition
Calories: 247kcalCarbohydrates: 34gProtein: 4gFat: 12gFiber: 2gSugar: 14g
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet