Description
This simple one-bowl vegan chocolate cake, topped with a raspberry glaze and a dark chocolate ganache is perfect with ice cream and fresh raspberries.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups white sugar
- ½ cup unsweetened cocoa powder, sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups soy milk
- ½ cup canola oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ½ cup seedless raspberry jam
- 1 tablespoon water
- ½ cup non-dairy dark chocolate chips
- ¼ cup soy milk
- ½ teaspoon instant coffee granules
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
- Combine flour
- sugar
- cocoa powder
- baking powder
- baking soda
- and salt in a large bowl. Add 2 cups soy milk
- oil
- vinegar
- and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
- Bake in the preheated oven
- watching closely
- until a toothpick inserted in the center comes out clean
- 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely
- about 45 minutes
- before glazing.
- Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
- Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted
- about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly
- about 8 minutes.
- Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving
- remove the wax paper from under the cake.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 2 hrs 5 mins
Servings: 12