Vegan Chocolate Raspberry Cake

By AzWench

Ingredients

• Topping
• 2 tbs raspberry jam
• 2 tbs soy milk
• Cake Batter
• 1/2 cup vegan butter
• 1/2 cup sugar
• 2 tbs raspberry jam
• 1 cup soy milk
• 1 1/2 cups SR flour
• 1 tbs baking powder
• 1 block vegan dark chocolate, melted

Details

Servings 8
Adapted from soilduckatkitchenology.com

Preparation

Step 1

Topping
2 tbs raspberry jam
2 tbs soy milk

Cake Batter
1/2 cup vegan butter
1/2 cup sugar
2 tbs raspberry jam
1 cup soy milk
1 1/2 cups SR flour
1 tbs baking powder
1 block vegan dark chocolate, melted

Grease a cake tin. Mix up the raspberry jam and milk, and pour it on the bottom of the tin. This will act as the 'topping'. In another bowl, cream the butter and sugar. Mix through the jam and milk, followed by folding in the flour and baking powder. Thoroughly mix through the melted chocolate, and add a bit more milk if the batter is too stiff. Pour the batter over the topping mix and bake @ 180 degrees until skewer comes out clean. Delicious with thick cream or ice cream :D

The recipe also called for some chocolate in the topping mixture. You could add some of your melted chocolate if you wanted more decadence. It also suggests 1/2 tsp of vanilla in the cake batter, as well as some fresh raspberries. I had neither, so they were skipped!