Vegan Chocolate Raspberry Cake Recipe

Name: Vegan Chocolate Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 cup cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sugar; 1/2 cup vegetable oil; 1 cup ice coffee; 2 teaspoons vanilla extract; 2 teaspoons white vinegar; 1 cup frozen raspberries optional; 1 stick Earth Balance Margarine softened, not melted; 1 cup powdered sugar; 1/8 cup soy milk; 1 teaspoon vanilla; 4 drops food coloring optional

Servings: persons

1 1/2 cups flour
1 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup ice coffee
2 teaspoons vanilla extract
2 teaspoons white vinegar
1 cup frozen raspberries optional
1 stick Earth Balance Margarine softened, not melted
1 cup powdered sugar
1/8 cup soy milk
1 teaspoon vanilla
4 drops food coloring optional

1
Preheat oven at 375.
2
In a small brownie-sized pan (does not need to be greased) add in all the dry ingredients.
3
Mix all the wet ingredients in a separate bowl except the vinegar.
4
Add the wet ingredients to the dry ingredients and mix well until all dry ingredients are combined.
5
Add in the frozen raspberries and stir.
6
Pour in the 2 teaspoons of vinegar, stir, and immediately put the pan in the oven.
7
Bake for 25 - 30 minutes.

803

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups flour, 1 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Vegan Chocolate Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Chocolate Raspberry Cake

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