Raspberry Chocolate Cake (Vegan)
photo by Chef Joey Z.
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
-
For the cake
- 3 cups cake flour (I made my own by combining spelt flour and arrowroot flour)
- 1 1⁄2 cups unbleached cane sugar
- 2 teaspoons baking soda (non-aluminum)
- 1 teaspoon sea salt
- 1⁄2 cup organic cocoa powder
- 1⁄4 cup light oil
- 1⁄2 cup raspberry preserves
- 1 teaspoon organic vanilla extract
- 2 ounces unsweetened applesauce
- 2 tablespoons apple cider vinegar
- 2 cups water (mix with the vinegar)
-
For the Butter Cream Icing
- 1⁄2 cup softened soy margarine (Earth Balance)
- 1⁄4 cup soymilk
- 3 cups vegan powdered sugar
- 1 1⁄2 teaspoons organic vanilla
- 1⁄2 cup melted semisweet vegan chocolate chips (I used white and dark)
directions
-
For the cake:
- Preheat your oven to 350'F. Grease and flour two 8" baking pans.
- Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.
- I used my Kitchen Aid mixer to do this as it really beats the batter good. Beat for 1-2 minutes until everything is blended. I found the batter to be quite watery.
- Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.
- Use a toothpick to test the middle, if it comes out clean then the cakes are done.
- Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.
-
For the Butter Cream:
- Cream the margarine and soy milk together in a mixer bowl.
- Add half the powdered sugar and blend well. Add the remaining ingredients and beat with the electric mixer until light and fluffy.
- To Assemble the Cake.
- Once the cakes are cooled, place one of the cakes onto a serving plate and top with about 1/2 cup of your fruit preserves.
- Spread one side of the other cake with the butter cream frosting and put the two pieces together so the frosting and preserves are in the middle of the cake.
- You might want to add fresh fruit inside, but that's up to you.
- Frost the top and sides of the cake and enjoy.
- Bon Appetit!
- Tip: You can increase the decadence by eliminating the apple sauce and use 3/4 cup of oil, or decrease the fat by eliminating the oil all together and add an extra 1/4 cup of apple sauce. This will lighten the calories but make the cake heavier.
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)