Food recipes
Raspberry Chocolate Cake (Vegan)
Raspberry Chocolate Cake (Vegan) Ingredients: wheat flour, white, cake, enriched sugars, granulated leavening agents, baking soda salt, table cocoa, dry powder, unsweetened oil, olive, salad or cooking raspberries, ra...
Raspberry Chocolate Cake (Vegan)
Ingredients:
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
oil, olive, salad or cooking
raspberries, raw
vanilla extract
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vinegar, cider
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
sugars, powdered
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
For the cake:.
Preheat your oven to 350'F.
Grease and flour two 8" baking pans.
Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.
I used my Kitchen Aid mixer to do this as it really beats the batter good.
Beat for 1-2 minutes until everything is blended.
I found the batter to be quite watery.
Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.
Use a toothpick to test the middle, if it comes out clean then the cakes are done.
Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.
For the Butter Cream:.
Cream the margarine and soy milk together in a mixer bowl.
Add half the powdered sugar and blend well.
Add the remaining ingredients and beat with the electric mixer until light and fluffy.
To Assemble the Cake.
Once the cakes are cooled, place one of the cakes onto a serving plate and top with about 1/2 cup of your fruit preserves.
Spread one side of the other cake with the butter cream frosting and put the two pieces together so the frosting and preserves are in the middle of the cake.
You might want to add fresh fruit inside, but that's up to you.
Frost the top and sides of the cake and enjoy.
Bon Appetit!
Tip: You can increase the decadence by eliminating the apple sauce and use 3/4 cup of oil, or decrease the fat by eliminating the oil all together and add an extra 1/4 cup of apple sauce.
This will lighten the calories but make the cake heavier.
Ingredients:
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
oil, olive, salad or cooking
raspberries, raw
vanilla extract
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vinegar, cider
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
sugars, powdered
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
For the cake:.
Preheat your oven to 350'F.
Grease and flour two 8" baking pans.
Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.
I used my Kitchen Aid mixer to do this as it really beats the batter good.
Beat for 1-2 minutes until everything is blended.
I found the batter to be quite watery.
Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.
Use a toothpick to test the middle, if it comes out clean then the cakes are done.
Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.
For the Butter Cream:.
Cream the margarine and soy milk together in a mixer bowl.
Add half the powdered sugar and blend well.
Add the remaining ingredients and beat with the electric mixer until light and fluffy.
To Assemble the Cake.
Once the cakes are cooled, place one of the cakes onto a serving plate and top with about 1/2 cup of your fruit preserves.
Spread one side of the other cake with the butter cream frosting and put the two pieces together so the frosting and preserves are in the middle of the cake.
You might want to add fresh fruit inside, but that's up to you.
Frost the top and sides of the cake and enjoy.
Bon Appetit!
Tip: You can increase the decadence by eliminating the apple sauce and use 3/4 cup of oil, or decrease the fat by eliminating the oil all together and add an extra 1/4 cup of apple sauce.
This will lighten the calories but make the cake heavier.