Wednesday, June 8, 2011

Vegan Raspberry Chocolate Cake!

This is a recipe taken from Vegan with a Vengeance by Isa Chandra Moskowitz! This an awesome recipe (with a couple of tweaks and suggestions of our own ~(^_^~)  )!

This Cake is Amazing!!!!!! ~(^_^~) (~^_^)~


Preheat Oven: 350o  Time: 40 min
Ingredients:
For the Cake:
·         1 ½ cups flour
·         ½ cup cocoa powder
·         1 tsp baking powder
·         1 tsp baking soda
·         ½ tsp salt
·         1 ½ cups soy milk
·         ½ cup canola oil
·         ½ cup raspberry preserves
·         2 tsp vanilla extract
·         1 ¼ cups sugar
Frosting:
·         6 tbsp margarine
·         10 oz. of chocolate chips
·         ¾ cups soy creamer (soy milk works as well!)

Instructions:
First, preheat your oven to 350o F, then sift the dry ingredients together (this includes the flour, cocoa butter, baking powder, baking soda & salt). Then in a separate mixing bowl mix the wet ingredients together (this includes 1 ½ cup soymilk, raspberry preserves, vanilla & sugar). Then add the dry ingredients to the wet and mix thoroughly. Get a spring form cake model (if you don’t have one you can always use a regular baking pan), and pour it in. Then put the batter in the oven to bake for 40 minutes!

Looks delicious, right? ~(^_^~) Also the batter is awesome!

Now for the chocolate frosting! Take you 6 tablespoons of butter, and slowly melt it in a sauce pan. Once the butter is melted add your chocolate chips while stirring. Once the chips are nicely melted, you can pour in the creamer! Mix well then take off of the stove and let it cool in the pan for about 10 minutes, at which point will be a nice pourable consistency. If you want something more spreadable you can stick it in the refrigerator for about 30 minutes!

Gargle...gargle...mmmm...Chocolate...sooo...gooood...

Once the cake is nicely baked and you have applied the frosting you don’t  have the stop with awesomeness there! One nice thing would be to cut your cake in half (the cut being parallel to your work surface) and spread raspberry preserves in-between your two halves, then frost! Also just before the chocolate frosting hardens you can put fresh raspberries on top!

This happened in 2 min ~(^_^~)

2 comments:

Anonymous said...

I cut this recipe into cupcakes and it turned out AWESOME. About 19 mins baking time for tiny cupcakes, 30 for normal sized. I used vegan buttercream instead of the frosting for the visual effect. Thank you for posting this recipe!

Alexander said...

Dude that sounds freaking awesome! What a great idea! (hmmm I might have to steal that idea for my own...!) ~(^_^~)

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