Description
This decadent vegan chocolate raspberry cake is so rich and moist, you won’t believe it! It replaces butter and milk with coconut oil and almond milk, and let me tell you—it makes it so awesome. Also, it’s so easy to make! Careful, you won’t be able to stop after one bite!
Ingredients
- FOR THE CAKE:
- 1-½ cup Unsweetened Vanilla Almond Milk
- 2 Tablespoons White Vinegar
- ⅔ cups Melted Coconut Oil (or Sub Canola Oil)
- ½ cups Strong Brewed Coffee
- 2 teaspoons Pure Vanilla Extract
- ¾ cups Mashed Raspberries
- ½ cups Unsweetened Applesauce
- 2 cups Whole Wheat Pastry Flour Or All-Purpose Flour
- 1-⅓ cup Cane Sugar (or Granulated Sugar)
- 1 cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoons Pink Himalayan Salt Or Sea Salt
- FOR THE FROSTING:
- 1 cup Softened Coconut Oil
- ⅔ cups Unsweetened Cocoa Powder
- ¼ cups Dairy Free 100% Bakers Chocolate
- 2 teaspoons Pure Vanilla Extract
- ¼ cups Unsweetened Vanilla Almond Milk
- 2-½ cups Powdered Sugar
Preparation
Preheat oven to 350ºF. Lightly spray two 8 or 9-inch round cake pans and dust with cocoa powder.
Mix almond milk and vinegar in a large mixing bowl. Let sit for a few minutes to activate.
Add oil, coffee, vanilla, raspberries, and applesauce. Beat until foamy. Gradually add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Beat until there are no lumps.
Divide batter between cake pans and bake for 25–30 minutes, until a toothpick inserted in the middle comes out clean. Let cool before frosting or you will have warm, sliding, melting frosting.
While cake is baking, prepare frosting in the same batter bowl by beating together all ingredients until light and fluffy, adding powdered sugar in gradually.
Once cake has cooled, frost! This goes great with a glass of almond milk.
