VEGAN RASPBERRY MOCHA CAKE
Make and share this Vegan Raspberry Mocha Cake recipe from Food.com.
Provided by Ennui on Rice
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together flour, sugar, baking soda, and cocoa in a large mixing bowl.
- Slowly incorporate oil and vanilla, then vinegar and water, and finally the coffee and raspberry preserves.
- Mix the batter until it is smooth and creamy.
- Pour into a greased cake pan and bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
- Allow to cool before frosting.
Nutrition Facts : Calories 965.1, Fat 15.6, SaturatedFat 1.9, Sodium 652.7, Carbohydrate 194, Fiber 5.2, Sugar 104.4, Protein 12
VEGAN! RASPBERRY BLACKOUT CAKE WITH GANACHE-Y FROSTING
(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.)
Provided by Vegan_Baker900
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 456.8, Fat 20.3, SaturatedFat 7, Cholesterol 9.9, Sodium 265.4, Carbohydrate 69.8, Fiber 3.5, Sugar 47.2, Protein 4.8
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