Tuesday, February 12, 2013

Vegan Gluten Free Chocolate Raspberry Cake

Its time for the first recipe! This cake is to die for. It's so chocolate-y. It's pretty much just layers and layers of chocolate. Not even kidding.

Ingredients for the cake:
  • 1 and a half cups of gluten free all-purpose flour (or normal wheat flour, if desired)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 1 cup cocoa (more or less according to taste)
  • 1 tbs apple cider vinegar
  • 1 tsp vanilla
  • 6 tbs oil (canola or sunflower)
  • 1 cup water
Ingredients for the icing: 
  • 4 tbs coconut oil
  • 1 cup cocoa
  • 1/2 cup agave
  • 2 cups frozen or fresh raspberries
  • 2 tbs corn starch/corn flour
  • 1/2 tbs water
  • 1/4 cup almond or soy milk
Procedure for the cake:
  1. Preheat oven to 325F.
  2. Sift together flour, baking soda, baking powder, salt, brown sugar, and cocoa. Mix well.
  3. In a separate bowl, mix vinegar, vanilla, oil, and water.
  4. Add wet ingredients to the dry. Mix well.
  5. Prepare two circular cake pans by coating bottom and sides with a little bit of oil or vegan butter. 
  6. Pour batter evenly into pans
  7. Bake for 30-45 minutes or until a toothpick comes out clean. 
  8. Set aside to cool while preparing the icing
Procedure for the icing:
  1. In a saucepan, melt coconut oil, cocoa and agave over medium heat until smooth. Stir often. Set aside.
  2. In a separate saucepan, heat raspberries, water, and corn starch until thick, like a jam. 
  3. Once cakes are cool, remove one from its pan onto the serving plate or platter. 
  4. Spread a thin later of chocolate icing on the cake (use about 1/4 of what you have).
  5. Spread a thin layer of raspberry jam over the icing.
  6. Remove second cake from its pan and place on top of the other one (the raspberries will probably seep out. It's okay.
  7. Spread a thin layer of chocolate icing (about 1/4 of the original amount) and raspberry jam on top. 
  8. You should have half the amount of chocolate icing that you started with. 
  9. Put the chocolate icing back on the stove over medium heat. Slowly stir in almond milk until the color has turned from almost black, to brown. 
  10. Pour evenly over entire cake, making sure it coats the sides. It will most likely cover the plate as well. 
  11. Cool in the fridge until dessert!
I, and my omnivore relatives, love this recipe. It isn't perfect, so if you feel like you need to change something, feel free, and let me know in the comments! I hope you like it!


  1. Ahh, that looks so deeeelicious! :) I'm definitely going to be trying out this recipe very soon.