Difference between revisions of "Vegan Chocolate Raspberry Cake"
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(whoops. forgot the cocoa) |
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| Line 3: | Line 3: | ||
* 0.75 cups canola oil | * 0.75 cups canola oil | ||
* 0.66 cups cocoa | * 0.66 cups cocoa | ||
| − | * 1.25 tsp baking | + | * 1.25 tsp baking powder |
* 1.00 tsp salt | * 1.00 tsp salt | ||
* 1.00 Tbsp vanilla | * 1.00 Tbsp vanilla | ||
| Line 13: | Line 13: | ||
Substitution: substitute half the milk for rum. | Substitution: substitute half the milk for rum. | ||
| + | |||
| + | Second time we did it, we switched the baking powder and baking soda, chopped hazelnuts, and added 4 Tb of almond butter. | ||
Revision as of 22:13, 4 February 2005
- 2.25 cups flour
- 1.33 cups sugar
- 0.75 cups canola oil
- 0.66 cups cocoa
- 1.25 tsp baking powder
- 1.00 tsp salt
- 1.00 Tbsp vanilla
- 0.25 tsp baking soda
- 1.33 cups almond milk
- 0.50 cups chopped walnuts
Mix together. Put in two 9" pans (to make a large cake, double recipe). Put in oven at 350 until cake is done (stick a toothpick or fork in it). Cover first layer with raspberry jam. Put second layer on top of first layer. Cover with chocolate frosting, if you know how to make chocolate frosting. I don't. Alt. cover second layer with raspberry sauce. Finally, top with raspberries.
Substitution: substitute half the milk for rum.
Second time we did it, we switched the baking powder and baking soda, chopped hazelnuts, and added 4 Tb of almond butter.