Raspberry Chocolate Cake Vegan Food

VEGAN! RASPBERRY BLACKOUT CAKE WITH GANACHE-Y FROSTING

Steps:

• In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least one hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.
• Preheat oven to 350. Spray two 8-inch round springform cake pans with cooking spray. If you don't have springform, then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
• Sift together the four, cocoa powder, baking power, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350F for 40-45 minutes, or until a tooth pick or knife comes out clean. Remove from oven and let cook in pans.
• When the cakes have cooled fully, spread one layer of cake with a thin layer of the reserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top.

RAW VEGAN CHOCOLATE AND RASPBERRY BIRTHDAY CAKE

Steps:

• Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
• Divide the mixture in two and form two balls. Place these balls in the fridge.
• Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
• Place one crust ball in your cake form and spread it evenly.
• Spread some chocolate cream on top (4-5 tbsp).
• Sprinkle the raspberries and press them gently into the chocolate cream.
• Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.).
• Put some parchment paper on a large plate.
• Turn the cake upside down and put it on the plate.
• Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
• Place in fridge for at least 2 hours before serving.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

RASPBERRY CHOCOLATE CAKE (VEGAN)

Steps:

• 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.