Valentine’s Day is right around the corner and I know that it’s a commercial holiday created to sell greeting cards and chocolates and roses and all that jazz…still, the romantic in me likes the excuse to do little something extra special for my loved ones.

Like making this cake adapted from the ever-cool Isa Chandra Moskowitz’s cookbook, Vegan with a Vengeance.

vegan chocolate raspberry cake

Raspberry Blackout Cake

This makes a two layer cake.  I doubled the recipe to make a three layer cake and a few cupcakes.

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups plain unsweetened almond milk
  • 1/2 cup canola oil
  • 1 (10 oz.) jar raspberry preserves (reserve 1/2 cup for the batter)
  • 2 tsp. vanilla extract
  • 1 1/4 cups sugar
  • Fresh raspberries for decorating
  1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans with by cutting parchment paper to fit the bottom and spraying with cooking spray.
  2. Sift together the dry ingredients.
  3. Combine the milk, oil, 1/2 cup of the preserves, vanilla, and sugar in a large bowl.
  4. Add the dry ingredients to the wet a little at a time and mix until everything is incorporated.
  5. Divide the batter between the prepared pans and bake at 350 degrees for 40 to 45 minutes, or until a toothpick comes out clean.
  6. Remove from oven and let cool in pans.
  7. Let the cakes cool completely and then spread a thin layer of the preserves. You made need to mix them a bit to thin the consistency.
  8. Then drizzle a layer of the chocolate frosting on top of the preserves.
  9. Place the other cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top and then the sides.
  10. You can decorate it with fresh raspberries if you like.

Chocolate Ganache-y Frosting Ingredients:

  • 3/4 cup almond milk
  • 6 Tbsp. vegan margarine
  • 10 oz semisweet chocolate chips
  1. In a saucepan over medium heat, bring the almond milk to a low boil.
  2. Add the margarine and stir until melted.
  3. Turn off the heat and stir in chocolate chips until smooth.
  4. Put in the fridge for an hour (but no longer or it will firm up too much and need to be reheated) or let it sit on the stove until it achieves a spreadable consistency.

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