• First, you need to bake the cakes/bases that will end up stacked on top of each other. That means you have to repeat the next three steps three times. So in the end you have three identical cakes that you let cool completely.

The cake bases (3x)

• In a bowl, mix flour, cocoa powder, baking powder, sugar and vanilla sugar.
• Add the sparkling water and oil and mix until smooth. Attention: Stir really only as long as it is necessary.
• Grease a round cake pan (22 cm diameter) with margarine. You can also additionally cover it with baking paper.
• Fill the dough into the pan.
• Bake at 180 °C for about 40-45 minutes. You can check whether the cake is cooked through with a stick test. If the cake gets too dark, you can cover it with aluminum foil.
• Then let it cool down completely (!).
• Repeat the steps for the other two bases.

The Crem

• Whip the plant-based cream with the cream stiffener.
• Blend the cream with the plant-based curd or skyr and sweeten the mixture to your taste with agave syrup.
• The cream should be rather firm and stored in the refrigerator until use.

The arrangement

• Place the first cake on a plate or cake platter and top it with some cream. Do not use too much, because the weight of the other two cakes will still push the cream to the edge.
• Put the next cake on it, top it again with some cream and put the last cake on it. Top it with the rest of the cream.
• Decorate the vegan chocolate cake with fresh berries and dried flowers. Bon appetit!