This cake is delicious and you wouldn’t know it’s vegan! Federico is a pro at vegan baking now, so this one is all him. I just took photos and ate 🙂
Ingredients:
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups plain milk of choice (soy, almond, cashew)
- 1/2 cups canola oil (sub coconut oil)
- 1 (10-ounce) jar raspberry preserve (reserve 1/2 cup for the batter)
- 2 tsp vanilla extract
- 1 1/4 cups sugar
- Fresh raspberries for decorating
Directions:
- Preheat oven to 350 degrees. Spray two 8-inch sound springform or silicon cake pans.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt.
- Combine the milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with a hand mixer or 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 350 degrees for 40-45 minutes, or until toothpick comes out clean.
- Remove from oven and let cool 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 (see below recipe) 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.
- Put a circle of fresh raspberries around the circumference of the top.
Chocolate Ganache-y Frosting
- 1/4 cup soy creamer (substitute almond creamer, or vanilla soy creamer. Vanilla will make frosting a little sweeter)
- 6 Tbs margarine
- 10 ounces semisweet chocolate chips (can be sweet chocolate chips)
- In a saucepan over medium hear, bring the 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 an hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.
 
Credit: Vegan with a Vengeance