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    You are in: Home / Recipes / Vegan! Raspberry Blackout Cake With Ganache-Y Frosting Recipe
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    Vegan! Raspberry Blackout Cake With Ganache-Y Frosting

    Vegan! Raspberry Blackout Cake With Ganache-Y Frosting. Photo by Xanthia

    1/6 Photos of Vegan! Raspberry Blackout Cake With Ganache-Y Frosting

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Vegan_Baker900's Note:

    (From Vegan with a Vengeance by Isa Chandra Moskowitz) This make a great birthday cake and I have found that even people who think that they aren't crazy about chocolate and raspberries go crazy over it. (I made this for MY birthday party and people, non-vegan people mind you, LOVED it to bits.)

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    Units: US | Metric

    • 1 1/2 cups all-purpose flour
    • 1/2 cup Dutch-processed cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 cups soymilk
    • 1/2 cup canola oil
    • 1 (10 ounce) jar raspberry preserves (reserve 1/2 cup for the batter)
    • 2 teaspoons vanilla extract
    • 1 1/4 cups sugar
    • 3/4 cup coffee creamer (if soy creamer is unavailable, soy milk will do)
    • 6 tablespoons non-hydrogenated margarine
    • 10 ounces semi-sweet chocolate chips (1 cup and 2 tablespoons)
    • fresh raspberry, for decorating and yumminess


    1. 1
      In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least one hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.
    2. 2
      Preheat oven to 350. Spray two 8-inch round springform cake pans with cooking spray. If you don't have springform, then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
    3. 3
      Sift together the four, cocoa powder, baking power, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350F for 40-45 minutes, or until a tooth pick or knife comes out clean. Remove from oven and let cook in pans.
    4. 4
      When the cakes have cooled fully, spread one layer of cake with a thin layer of the reserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top.

    Ratings & Reviews:

    • on November 30, 2014


      I am not VEGAN but I'm glad I tried this One. Followed the recipe almost entirely. Instead of oil, creamed margarine and sugar. Awesome!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2011


      This is my favourite cake from this book. Totally a crowd pleaser, and easy to make.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2011


      Fabulous cake, I'm so glad I tried it. I had to improvise a little because I was short on raspberry preserves, but 1/2 a cup of previously frozen raspberries in the batter worked well. I'm having a little trouble with the frosting being too runny, but that's because I ended up short on the choco chips as well - so my fault, I should have just made half the frosting....and even with 1/2, I think it would have been plenty. Will definitely be making this one again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Vegan! Raspberry Blackout Cake With Ganache-Y Frosting

    Serving Size: 1 (155 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 456.8
    Calories from Fat 182
    Total Fat 20.2 g
    Saturated Fat 7.0 g
    Cholesterol 9.9 mg
    Sodium 265.4 mg
    Total Carbohydrate 69.7 g
    Dietary Fiber 3.4 g
    Sugars 47.2 g
    Protein 4.8 g

    The following items or measurements are not included:

    non-hydrogenated margarine

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