Raspberry Neapolitan Cake

Raspberry Neapolitan Cake

This vegan Neapolitan cake recipe is an epic cake to eat, with three different layers and two kinds of filling.

This vegan cake takes time to make, but with three layers of cake in chocolate, vanilla and raspberry flavours and chocolate and raspberry cream fillings, it will blow you away.

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Each layer of the vegan cake recipe has a distinctive flavour to enjoy, just like Neapolitan ice cream. And yes, it is just as fun to eat as it looks!

Our vegan Neapolitan cake recipe is about your favourite flavours combined in one tasty vegan baking recipe. 

The pink layer combines beetroot and raspberries for natural sweetness that enhances the berries, the vanilla layer uses vanilla extract, and the chocolate layer combines chocolate and vanilla.

On top of that, or rather between that, you have two appetising fillings to sandwich the cake together. The raspberry filling has fresh raspberries and freeze-dried raspberries, so you are going to taste the raspberry, and then you also have the chocolate filling.  

When you layer this vegan cake, it is epic both flavour wise and aesthetically. The question is, do you eat your Neapolitan flavours separately or together? 

Cook’s tip!

Each layer of this vegan cake should be baked separately so that the baking powder is still active when it goes into the oven. If your cake shows any signs of sagging in the middle, pile in some extra raspberries to hold it up!

Total Time: 2 hours - 2 hours 15 mins

Prep Time: 1 hour

Cook Time: 1 hour - 1 hour 15 mins

Servings: 12

Total Time: 2 hours - 2 hours 15 mins

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the pink layer:
  • 5.8333333333333 5.8333333333333 grams raw beetroot
  • 7.0833333333333 7.0833333333333 grams raspberries
  • vegan egg replacer, equivalent to 2 eggs
  • 10.416666666667 10.416666666667 ml soya milk
  • 0.083333333333333 0.083333333333333 tbsp cider vinegar
  • 10.416666666667 10.416666666667 grams self-raising flour
  • 0.041666666666667 0.041666666666667 tsp xanthan gum
  • 0.083333333333333 0.083333333333333 tsp baking powder
  • 0.041666666666667 0.041666666666667 tsp cream of tartar
  • 8.3333333333333 8.3333333333333 grams vegan margarine, plus extra for greasing
  • 18.75 18.75 grams caster sugar
  • 0.083333333333333 0.083333333333333 tsp vanilla extract
  • For the vanilla layer:
  • 16.666666666667 16.666666666667 grams self-raising flour
  • 0.041666666666667 0.041666666666667 tsp xanthan gum
  • 9.5833333333333 9.5833333333333 grams caster sugar
  • 0.083333333333333 0.083333333333333 tsp baking powder
  • 16.666666666667 16.666666666667 ml soya milk
  • 6.25 6.25 ml rapeseed oil
  • 0.16666666666667 0.16666666666667 tsp vanilla extract
  • For the chocolate layer:
  • 14.583333333333 14.583333333333 grams self-raising flour
  • 2.5 2.5 grams cocoa powder
  • 0.041666666666667 0.041666666666667 tsp xanthan gum
  • 9.5833333333333 9.5833333333333 grams caster sugar
  • 0.083333333333333 0.083333333333333 tsp baking powder
  • 16.666666666667 16.666666666667 ml soya milk
  • 6.25 6.25 ml rapeseed oil
  • 0.083333333333333 0.083333333333333 tsp vanilla extract
  • For the vanilla-raspberry filling:
  • 2.0833333333333 2.0833333333333 grams vegan margarine
  • 4.5833333333333 4.5833333333333 grams white vegetable shortening
  • 31.25 31.25 grams icing sugar
  • 0.083333333333333 0.083333333333333 tsp vanilla extract
  • 0.20833333333333 0.20833333333333 tbsp soya milk
  • 0.16666666666667 0.16666666666667 tbsp freeze-dried raspberry pieces
  • 12.5 12.5 grams fresh raspberries
  • For the chocolate filling:
  • 2.0833333333333 2.0833333333333 grams vegan margarine
  • 4.5833333333333 4.5833333333333 grams white vegetable shortening
  • 27.083333333333 27.083333333333 grams icing sugar
  • 4.5833333333333 4.5833333333333 grams cocoa powder
  • 0.20833333333333 0.20833333333333 tbsp soya milk

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease three 23-cm/9-inch sandwich tins and line with baking paper.
  2. For the pink layer, trim, peel and grate the beetroot and put it into the bowl of a food processor with the raspberries. Process until smooth. Make up the egg replacer in a small bowl according to the packet instructions and beat it with a fork for a minute until bubbly.
  3. Put the soya milk into a measuring jug, stir in the vinegar and set aside to curdle. Put the flour, xanthan gum, baking powder and cream of tartar into a large mixing bowl and stir together with a wooden spoon. In a separate bowl, cream the margarine and sugar together and beat in the egg replacer and vanilla extract.
  4. Stir the soya milk mixture and the creamed margarine mixture into the dry ingredients and mix thoroughly. Pour in the beetroot purée and stir together with a wooden spoon until the mixture is thoroughly combined.
  5. Spoon the mixture into one of the prepared tins and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the cake comes out clean. Turn out onto a wire rack and leave to cool completely.
  6. For the vanilla layer, put the flour, xanthan gum, sugar and baking powder into a large mixing bowl and stir together with a wooden spoon. Add the soya milk, oil and vanilla and stir together until just combined. Spoon into one of the prepared tins and bake for 20 minutes, or until golden and springy to the touch. Turn out onto a wire rack to cool.
  7. For the chocolate layer, repeat step 6, including the cocoa powder with the dry ingredients.
  8. To make the raspberry filling, beat the margarine and vegetable shortening together with the icing sugar and vanilla. It’s easiest to use a food mixer, but you can do it in a large mixing bowl with a fork. Add a little soya milk if necessary. When the mixture is smooth, stir in the freeze-dried raspberry pieces.
  9. To make the chocolate filling, follow step 8 but add the cocoa powder at the same time as the icing sugar. When all three layers of the cake are cool, assemble the layers. Spread the pink cake with the raspberry filling. Add a layer of fresh raspberries. Sandwich with the chocolate cake and spread over the chocolate filling. Finish with the vanilla cake and decorate with icing sugar and freeze-dried raspberry pieces.

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