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Berry Layer Cake

Berry Layer Cake

Serves: 4-6

You can substitute the raspberry fruit powder with any other powdered fruit flavouring. Think berries, chocolate, matcha! Of course, yours will be a different colour.  


Sponge Cake

3/4 Cup Buckwheat

1/2 Cup Desiccated Coconut

1/4 Cup Hemptons Shelled Hemp Seeds

1 Teaspoon Baking Powder

1/4 Teaspoon Bicarbonate Soda

1 Tablespoon Raspberry Powder

1/4 Cup Coconut Cream + 1/8 Cup Water

1/4 - 1/2 Cup Rice Malt Syrup - to taste

1/4 Cup Beetroot Juice

3 Tablespoons brine from a can of Chickpeas or Beans


Raspberry Chia Jam

1/4 Cup Raspberries

1 Tablespoon Chia Seeds

1 Tablespoon Rice Malt Syrup (To Taste)



3/4 Cup Cashews, Soaked In Water Overnight

1/2 Cup Hemptons Shelled Hemp Seeds – Soaked with Cashews

3/4 Cup Coconut Cream

3 Tablespoons Rice Malt Syrup (To Taste)

1 Tablespoons Absolute Organix Acai Powder

1/4 Cup Water + 1/2 Teaspoon Agar Agar Powder



1 Cup Water

1 Teaspoon Agar Agar Powder

3 Tablespoons Rice Malt Syrup (To Taste)

1 Tablespoon Raspberry Powder


Preheat oven to 180 ̊ C.

Line a 15cm cake tin with waxed baking paper.


For the sponge cake:

Add all dry ingredients to a high-powered blender and whizz until it forms a fine flour.

Scoop the flour into a bowl. Create a well in the centre and add all the wet ingredients except brine. Gently incorporate all the wet ingredients into the dry flour.

Whisk the brine in a small bowl with a fork until small bubbles form (around 30 seconds). Gently mix into the sponge batter. Pour into cake tin.

Bake for 20 minutes or until a skewer can be inserted and comes out clean.


For the chia jam:

Add all ingredients to a small bowl and mash raspberries with a fork.

Mix all the ingredients thoroughly and set aside to thicken.


For the Mousse:

Drain cashews and hemp seeds and add to a high-powered blender with the coconut cream, rice malt syrup and fruit powder. Whizz until extremely smooth. Set aside.

Add the water and agar agar for the mousse into a small saucepan and bring to a simmer. Remove from the heat and add to the blender. Pulse the blender until ingredients have been mixed.

When the sponge has been fully baked, remove from the tin to cool. Trim the top of the cake to create a flat surface. Return the cake to the tin and spread jam on the sponge, making sure you cover all holes.

Pour on the cashew mousse mixture onto the jam and set aside in the fridge for 30 minutes.


Jelly Layer:

(Tip: start this layer when the mousse has set and is relatively firm to the touch) Add the water and agar agar to a small saucepan and bring to a simmer.

Remove from the heat and stir in the syrup and fruit powder. Pour onto the cake's mousse layer and put in fridge to set.

 To serve, remove from the fridge and gently slice.

 The cake will keep in the fridge for 3-5 days.

Posted by Hemptons