Vegan Chocolate Raspberry Cake

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Revision as of 18:30, 27 September 2007 by Revphil (talk | contribs)
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  • SERVINGS = as much as you make, but it has to be not equal to 3.1415
  • READY IN =


  • 2.50 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
  • 0.50 cups apple sauce


  • two 9" pans
  • ...


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.

Here's the icing recipe

Canola oil, Almond milk, Cocoa, Maple syrup, Chocolate. Heat in a small pan until thick and sweet (Warning: cocoa makes it bitter -- add more syrup or sugar to compensate unless you like bitter icing). Media:Example.ogg