True Deep Chocolate Vegan Cake
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
For the cake
- 1 1⁄2 cups unbleached white flour
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1⁄2 cup vegetable oil (corn oil works well)
- 1 cup cold water or 1 cup chilled brewed coffee
- 2 teaspoons pure vanilla extract
- 2 tablespoons cider vinegar
-
For the raspberry glaze
- 1⁄3 cup raspberry jam
- 1 1⁄2 cups dark chocolate chips or 1 1/2 cups semi-sweet chocolate chips
- 2 cups raspberry jam
- 2 teaspoons water
directions
- For the cake: Preheat oven to 375 degrees. Oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa, baking soda, salt and sugar.
- In another bowl, combine the oil, water or coffee, and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix until blended and smooth.
- Add the vinegar and stir briefly. The baking soda will begin to react with the vinegar right away; this is normal and should happen.
- Quickly pour the batter into the baking pan.
- Bake for 25 to 30 minutes. Cake is done when a toothpick inserted in the center comes out dry. Transfer to a plate when cool and glaze.
- For the glaze: In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly.
- In another small saucepan mix 2 cups jam with 2 teaspoons water and warm over a low flame until the spread liquefies.
- Brush the water-fruit mixture over the top of cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to cool before cutting the cake.
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RECIPE SUBMITTED BY
melewen
tuscaloosa, AL
<p><strong style=font-weight: 600; font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;>I’m a twentysomething living in Memphis, TN committed to the idea that we’ve lost the art of living.</strong></p>
<p style=font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;><em>I am the Stylist Quo. </em>This is my answer to the lost art of dining, entertaining, and day-to-day living. This is my idea of how to bring style into every crevice of your life. You can put style in everything (and not go broke doing it). </p>
<p style=font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;>Like most modern food-lovers, my interests span a range of ethnicities, and my love for Indian, Thai, French, Mexican, Japanese cuisines is reflected in my recipes and fascinations. I don't see why we can't have butter chicken tacos in naan-inspired tortillas, or tostada-inspired crispy crêpes topped with duck confit, or pork belly breakfast tacos. Blasphemy or genius? I'll let you decide. </p>
<p style=font-family: adobe-caslon-pro; font-size: 16px; line-height: 25px; text-align: left;>I anticipate auditioning for MasterChef and hate being unprepared. I'm working my way through a laundry list of insecurities, requisite techniques, and foreign ingredients stolen from the seasons of Chopped. If it hasn't been on Chopped, what is the likelihood it'll show up on a show for, well, amateurs?</p>