Layers of delicious chocolate cake with a fresh raspberry filling and coconut cream. Naturally vegan recipe!
Put the flaxseeds in a cup and mix the water in. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the flaxseed mixture to the bowl, then sieve the flour, baking powder and cocoa over the top and gently mix to combine.
Spoon into a lined or greased baking tin and tap/shake to level.
Bake at Gas Mark 5 (375f / 190c) for 15-20 minutes, then allow to cool in the tin for five minutes. Remove and allow to cool fully.
While the cake is baking, put the fruit in a pan with a splash of water and allow to cook on a low heat. Press the fruit to break it up a bit. Pour into a bowl (to make cooling quicker).
Whip or whisk your cream until it can hold its shape.
Cut the cake into layers (you should be able to get three). Put the base on a plate and add a layer of cream, then fruit. Add another layer of cake and repeat. You can leave the top plain, or decorate with any remaining cream and fruit.