Raspberry Chocolate Cake Vegan Recipes

DAIRY-FREE CHOCOLATE-RASPBERRY CAKE

Steps:

• Cake: Preheat oven to 350°F. Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth. Divide batter evenly between pans.
• Bake until tops spring back when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely.
• Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners' sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using.
• Cake and Frosting: Trim tops of cakes flat; split in half horizontally. Brush jam evenly over split sides of layers. Spread 3/4 cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with 3/4 cup frosting.
• Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges and serve.

VEGAN CHOCOLATE-RASPBERRY CAKE WITH DARK CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
• Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.
• Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
• Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.
• Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.

RASPBERRY CHOCOLATE CAKE (VEGAN)

Steps:

• 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.