So a couple of weeks ago I felt like baking some time after midnight. Well I didn’t have any butter in the house, but I did have some raspberries that really needed to be used up. So I made a Vegan friendly chocolate raspberry cake. I really hope you all like this, my boyfriend and I loved it! This is super moist and will certainly satisfy any chocolate craving you may have!
1 1/2 Cup Flour
1 Cup Sugar
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup + 2 Table Spoons Unsweetened Cocoa Powder
1 Cup Water
1/2 Cup Vegetable Oil
1 Tablespoon of White Vinegar
1 Teaspoon Vanilla Extract
2/3 of a 6oz Package Red Raspberries
Chocolate Raspberry Drizzle:
1/4 Cup Unsweetened Cocoa Powder
1/4 Cup Sugar
The remaining 1/3 of the 6oz package of raspberries
Preheat oven to 350 F. Sift together flour, sugar, baking soda, salt and cocoa. Mix in water, oil, vinegar and vanilla until well combined and smooth. Pour cake mixture into a lightly greased 7×11 baking pan then add raspberries randomly throughout the cake. Bake for 30 to 40 minutes or until top springs back when touched and toothpick comes out clean.
Mush up the raspberries using a fork and sprinkle with some of the sugar. In a small sauce pan add raspberries, sugar, cocoa and water and mix together. Start with a small amount of water and add more to get your desired consistency. I usually end up with something like the thickness of chocolate syrup. Put on medium heat and whisk frequently be careful not to scorch the sauce, once the sauce begins to the bubble rapidly the sauce should be ready. Remove from heat and let it rest for about 5 minutes before serving with cake.
That’s all there is to it! If you like this recipe be sure to let me know, I would love to hear from you! Stay stellar everyone!