Sorry I didn’t get E’s birthday cake 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
Ingredients
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 (or additional apple sauce)
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
Instructions
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.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 10
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!
Anonymous
September 23, 2009 at 10:39 amHey, 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 :()
SusanV
September 23, 2009 at 1:58 pmThere'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.
fifteenthlife
November 29, 2009 at 3:18 pmHi, wondering what oil is best to use? I was thinking half canola and half coconut. What works and tastes best? Calories are no concern. Thanks!
SusanV
November 29, 2009 at 3:30 pmI've only used canola oil, so that's my recommendation.
Aditi Arora
December 7, 2009 at 4:22 pmHi Susan,
Thank you so much for sharing the recipie. I love your website and use it often for my three year old son who is allergic and is vegan because of it. This was the first birthday cake he really enjoyed and cannot get enough of it. It mad me very happy. The recipie is fantastic!
Aditi
Anonymous
February 16, 2010 at 5:13 pmHi. If i can't eat chocolate could i use carob chips and carob powder instead?
loraxKat
January 30, 2011 at 9:37 pmthis is a fabulous recipe – thank you! i made it for my husband’s 28th bday and it was a crowd favorite. i spelled his name with raspberries on top 🙂
Laura in Taos
February 18, 2011 at 9:50 pmHi! Great recipe – came out to perfection (with a couple of high altitude mods). Does this need to be refrigerated? Thanks!
SusanV
February 18, 2011 at 9:56 pmI think it should be fine at room temperature for a few days. Glad you enjoyed it.
Hadassa
September 2, 2011 at 11:36 amI first made this cake for a vegan friend’s birthday. It is so good that it is now my favorite chocolate cake recipe even when the vegan part is not required. Stays fresh for several days.
Emma
April 15, 2012 at 4:24 pmAw happy belated birthday E! Yum yum!!
Robyn
June 3, 2013 at 10:15 amI have made this cake at least five times and every time I get great reviews. Instead of baking two cakes, I make one bundt cake and bake for 50 minutes.
Comes out perfect and does not need more than a dusting of powdered sugar 🙂
I just made it again this morning for playgroup and I made it last week for a dinner party, both the bundt version.
Thanks again for such a great recipe Susan!
Sabine
May 17, 2015 at 1:03 amYum!!! I’ve made this cake twice so far. Both came out great, but the second time around I used only 1 cup water + 1 tbsp vinegar and it came out fluffier, which I prefer. Thanks for this delicious cake recipe!! definitely a favorite
Sophia
March 14, 2017 at 4:54 amHow does it work with the vinegar and water? Which effect does it have and what do you need to consider when adding?
xx
Lorena
October 25, 2023 at 11:41 amI loved the cake . Made it carob instead of chocolate, and added a tb of Dandy-blend (coffee substitute) to the carob to give it a fuller, more chocolaty flavor