Raspberry Chocolate Cake
Sorry I didn't get the recipe posted yesterday. It's been a busy weekend, and I never found the time. Thanks for waiting! Now, to continue where I left off. . . .
First a warning: This is not a fat-free or even low-fat recipe. It's possible to make the cake lower in fat, but the frosting won't work without the margarine. Still, I'm sure it's better for you than all those recipes filled with eggs, cream, and butter. Special occasions like your daughter's 9th birthday deserve a little decadence.
And there is something very decadent about the combination of chocolate and raspberries. With raspberries in the chocolate batter and a filling of raspberries and creamy chocolate frosting, every bite of this cake brings you a little decadence. In keeping with the theme of decadence, E. had this cake for breakfast. We had a small, family-only party outside on the patio, where the spring flowers matched the flowers on her cake:
Raspberry Chocolate Cake
3 cups flour (cake flour works best)
1 1/2 cups sugar
2 tsp. baking soda
1 tsp. salt
1/2 cup cocoa
1/4 cup oil
1/2 cup raspberry "all-fruit" preserves (reserve the remainder of the jar for the filling)
1 tsp. vanilla
4 ounces unsweetened apple sauce
2 tbsp. vinegar mixed with 2 cups water
Preheat the oven to 350 F. Grease and flour two 8-inch pans.
Mix the first 5 dry ingredients together. Then add the wet ones. Beat with a mixer for 1-2 minutes, until all indredients are thoroughly blended. Pour into the prepared pans and bake on the middle rack until a toothpick inserted in the center comes out clean, about 30 minutes.
Allow the cakes to cool for 10 minutes; then invert onto wire racks and allow to completely cool. Place one cake onto the serving plate and top it with about 1/2 cup of raspberry fruit spread. Spread one side of the other cake with frosting (recipe below) and put the two sides, raspberry and frosting, together. Frost the cake with the remaining frosting.
Chocolate "Buttercream" Frosting (from veganchef.com)
1/2 cup soy margarine (use only Earth Balance, for best flavor), softened
1/4 cup soy milk
3 cups Veganized Powdered Sugar
1 1/2 t. vanilla
1/2 cup vegan chocolate chips, melted
Cream the margarine and soy milk together in a large bowl. Add half the powdered sugar and blend well. Add the remaining ingredients, and beat well with an electric mixture until light and fluffy.
Tips:
Increase the decadence by eliminating the apple sauce and using 3/4 cup of oil. This makes a lighter, richer cake.
Decrease the fat by eliminating the oil and using another 1/4 cup of apple sauce. This lightens the calories but makes the cake heavier.
Thank you all for the birthday wishes. E. had a wonderful day!
Tags: vegan recipes vegetarian cooking food fat-free
Labels: higher-fat
posted by SusanV at 4:40 PM
29 Comments:
Happy Birthday Ms E!
That cake looks delicious!
Happy Birthday, E!
Hey Susan
That cake looks fab! BTW was meaning to try your coconut chai cake for a while, finally made it last week and managed to post it this week. It came out fabulous even though i substituted applesauce with soymilk and all purpose flour with gram flour. My mom and aunt just loved it- all thanks to you..
All your recipes are tempting enough to try- coz im vegetarian too- just that sometimes all the ingredients that you use aren't available in Bombay!
Warm regards
N
P.S> The aroma while the coconut chai cake was baking was aromatherapy in the true sense of the word
http://saffrontrail.blogspot.com/2006/04/my-version-of-coconut-chai-cake.html
That the link to my version of your cake!
Happy Birthday, E!
happy bday to your little one. her smile is precious! since we're on the topic of sweets, i'm wondering if you have a good recipe for whipped cream. i'm stumped. i've searched many sites and tried two recipes over the weekend that just didn't work (one with tofu - it was horrid; and one i made up using silk creamer and arrowroot powder - again, ick).
She looks so happy on her birthday. That cake looks like it did the job! Wonderful!
I am making my husband bake this cake for me on my birthday next month, and I CAN'T wait! I am drooling as we speak.
This is for mipmup, who asked for a vegan whipped cream recipe. Found one!
can unsweetened coconut cream or coconut milk
1/3 cup powdered sugar
1/4 cup soymilk powder
2 tsp vanilla powder OR
1 tbsp vanilla sugar (if used, decrease sugar slightly)
1 Put can of coconut cream/milk in fridge for 4 hours.
2 Open can, and remove the thick part at the top. Save the rest for other uses.
3 Put thick coconut cream into a chilled metal bowl.
4 With electric beaters, beat cream until thick and fluffy.
5 Gently beat in remaining ingredients.
6 Cover bowl, and chill for a bit.
Thanks, everyone, for all the birthday wishes. She really had a great day--a great, long weekend, in fact.
Brooke, thank you for finding that whipped cream recipe. I was just about to reply to Mipmup that I haven't been able to find a good one, but I think that whipped coconut cream might just do the trick!
Happy birthday E. Your cake looks wonderful and healthy as usual. I 'm working on an english version of my blog. I hope you'll like it. See you.
I found a link for a vegan whipped cream in a can...just wondering if anyone has tried this one out yet?
http://store.foodfightgrocery.com/soywhip.html
Very nice! Happy Birthday to the Sweet E...
Hi Susan--
I am not sure if you are going to get this but I have a question...
For the vegan powdered sugar do you think I can use date sugar?
This cake looks great and exactly what I want to make for a bday cake. I know it is not etl but it is within my 10% (grin)...
Thanks for all you do!
Rochelle
Hi Rochelle--I really can't say for sure what date sugar would do because I haven't tried it. My guess would be that it would give you a totally different consistency than powdered sugar would, though you could try pulverizing it in a food processor first. If you try that, please write back and let me know how it turns out because I'm very curious. Sorry I don't have a better answer!
Thanks for your reply Susan! This will be my weekend project. Three of us have bday's within a week of each other. So I am going to make a couple of cakes.
I will definately let you know how it works. I might whip up two frostings, one with date sugar and one with cane sugar.
Thank you again!
Rochelle
I decided to make these for xmas dinner dessert. My son is allergic to chocolate, so I used carob powder instead (tastes just like chocolate, but a bit sweeter when baked or cooked. Also, I wanted to make cupcakes, and after a few hours pondering how to include the raspberry filling in a cupcake, I decided to leave the chocolate out of the frosting and whip the raspberries preserves into the frosting instead. It gave the frosting a great red holiday color.
And for the taset, well...let's just say, you'll have to sit down after you eat one - if you can beat your kids to them. XXXtra good recipe. Thanks.
Hi Susan!
This cake's really good!
Although the recipe called for raspberry jelly in the dough AND the filling I did only use it for the last. As a tip: The batter also tastes good with - in my case:
selfmade ;) - cherry jelly.
The Buttercream was a bit too heavy for my family :) and the next time I'll try it with a German "Buttercream" (if you know what I mean).
Thanks for the great recipe!
Hi Susan,
What a great cake! Would it be okay to leave out the raspberry jam in the cake and filling? My vegan friend doesn't like the fruit and chocolate combo. Thank you!
Shelly
Shelly, if you leave the jam out of the batter, try replacing it with apple sauce. Hope it works out for you!
I attempted this buttercream icing for these cupcakes i just made, and totally botched it. The icing turned out very granular. where did i go wrong?
I just received this cake as a birthday treat -- my very non-vegan friend said she'd bake whatever I wanted, but I didn't want to send her off buying ingredients she'd never use again. This was perfect! We had it without the frosting, and it was fantastic.
Yum. Thanks.
I just stumbled across your website most happily. Cakes are my worst, in fact I have mostly given up on baking at all. But I will try again. I however don't cook with vinegar...can I use lemon juice or citric acid?
Thanks, Dusty, TN
You could try substituting an equal amount of lemon juice--but I haven't tried this, so I don't know for sure that it will have the same leavening power.
I made this cake without the decadent frosting and it was an instant hit! I used plum conserve instead of raspberry and I mixed it all by hand, which left pockets of jam in the cake when baked. The cake is unbelieveably moist and just the right kind of rich... it's a firm favourite. I now make the recipe, serve one cake and put the other in the freezer. It's a good all rounder, thanks!
Hi there,
I made this cake a couple of days back for visiting family who dont eat eggs. It was so easy and came out really well. I got a lot of compliments for it and several folks had a second helping.
Thanks v much and Happy Holidays,
Jayashree
this is a great recipe!! everyone that tried it loved it. i didnt have applesauce when i made it, so i used some banana instead. didnt make any difference. :)
Hey, love the cake- looks delish!
its my mums b-day soon, she loves raspberries and dark chocolate- does this recipe make the chocolate dark or should i add more cocoa? I don't want to make anyone choke (i do that so often :()
There's a certain type of cocoa that is very dark, much darker than Hershey's. I recommend using it rather than adding more cocoa because adding too much could throw off the proportions of the recipe. Look for extra-dark cocoa.
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