I make all the birthday cakes in our house, and I make them vegan, because I am firm believer that vegan desserts are just as (if not more) decadent as regular desserts, and they tend to be healthier. I let everyone in our house request a cake type, and I’m usually up for the challenge. This year, my partner asked for a chocolate raspberry cake and for the first time, I felt a little intimidated. I’d never made one, and after looking up countless recipes, I decided to take what I liked best from all of them and make it up as I went. The results were stellar, and everyone in our house decided that this was the best cake they had ever had, not to mention that it was completely vegan. This is definitely one worth saving, and I didn’t hesitate to give myself a pat on the back after tasting it. I hope you like it just as much!
3 cups whole wheat flour
2/3 cup unsweetened cacao powder
1 teaspoon baking soda
1 teaspoon sea salt
2 cups brown sugar
3/4 cup coconut oil
2 cups chilled brewed coffee
4 teaspoons vanilla extract
4 tablespoons apple cider vinegar
Chocolate Cake:
3 cups whole wheat flour
2/3 cup unsweetened cacao powder
1 teaspoon baking soda
1 teaspoon sea salt
2 cups brown sugar
3/4 cup coconut oil
2 cups chilled brewed coffee
4 teaspoons vanilla extract
4 tablespoons apple cider vinegar
2 cups sugar-free raspberry jam, separated
1/2 cup fresh raspberries
Frosting:
2 cups vegan chocolate chips
6 tablespoons vegan margarine
6 tablespoons coconut oil
1/2 cup fresh raspberries
1/2 cup almond milk
2 tablespoons vanilla
1/2 - 1 cup fresh raspberries for decorating
Frosting:
Add the 1/2 cup fresh raspberries and vanilla to the almond milk and either mash well or puree in a food processor.
In a saucepan, melt margarine, coconut oil, and chocolate chips. Turn off the heat, and stir in the raspberry mixture. place in fridge and let sit for at least one hour, stirring every 30 mins. It should have a pourable consistency at this point. If you want a spreadable consistency, then refrigerate for at least an hour, continuing the 30 minute stirring intervals, until it reaches desired consistency.
Cake:
Please note: This makes one gigantic cake. Feel free to half it if that suits your purposes better.
Preheat oven to 375°F. Oil your baking dish to prevent sticking. I used a large spring-form pan.
Sift flour, cacao, baking soda, salt and sugar. In another bowl, combine oil, coffee, jam, and vanilla. Pour liquid into dry, and mix until smooth.
Add vinegar and stir briefly; baking soda will begin to react with vinegar. Quickly pour batter into prepared pan.
Bake for 40 to 50 minutes. Allow cake to cool completely. Once cool, cut the cake in half, horizontally*. Spread the 2nd cup of jam on the bottom half of the cake and place the other half back on top. Once the frosting is ready, frost top and all sides of cake. Decorate with fresh raspberries, serve and enjoy!
Sift flour, cacao, baking soda, salt and sugar. In another bowl, combine oil, coffee, jam, and vanilla. Pour liquid into dry, and mix until smooth.
Add vinegar and stir briefly; baking soda will begin to react with vinegar. Quickly pour batter into prepared pan.
Bake for 40 to 50 minutes. Allow cake to cool completely. Once cool, cut the cake in half, horizontally*. Spread the 2nd cup of jam on the bottom half of the cake and place the other half back on top. Once the frosting is ready, frost top and all sides of cake. Decorate with fresh raspberries, serve and enjoy!
*To make a nice even cut, take a long piece of dental floss, loop it around the cake, cross the ends and pull. You have to pull quite hard, but it does a nice even job of cutting the cake.
