Raspberry Chocolate Cake (Vegan)

I made this cake this morning and I used just the applesauce instead of any oil. It did make the cake a bit heavier. I used strawberry preserves instead of raspberry. I am also going to garnish the cake inside and on top with strawberry slices. I also made a Chocolate Butter Cream Icing. The original recipe for the butter cream comes from veganchef.com If you can't find cake flour you can make your own. Take 1 3/4 cups flour and combine with 1/4 cup cornstarch. You can double this if the recipe calls for more then this amount. I didn't include the time it takes to make the butter cream icing in this recipe.

• Ready In: 55 mins
• 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

1. For the cake:
2. Preheat your oven to 350'F. Grease and flour two 8" baking pans.
3. Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.
4. 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.
5. Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.
6. Use a toothpick to test the middle, if it comes out clean then the cakes are done.
7. Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.
8. For the Butter Cream:
9. Cream the margarine and soy milk together in a mixer bowl.
10. Add half the powdered sugar and blend well. Add the remaining ingredients and beat with the electric mixer until light and fluffy.
11. To Assemble the Cake.
12. 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.
13. 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.
14. You might want to add fresh fruit inside, but that's up to you.
15. Frost the top and sides of the cake and enjoy.
16. Bon Appetit!
17. 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.