Wednesday, January 09, 2008

Lindy Loo's Vegan Chocolate-Raspberry Drizzle-Cake

Oh, week! How I wish you were filled with less stress and more CAKE!

Made this for my bff's b-day. Got oohs and aahs and requests for the recipe, so it mustn't've been TOO distasteful.

It's featured nekkidly above--I drizzled the chocolate over each slice instead of over the whole cake.

The Cake Itself

  • 3 c. flour, sifted

  • 2 c. sugar

  • 1/2 c. cocoa powder

  • 2 t. baking soda

  • 2 t. cinnamon

  • 2 t. vanilla extract

  • 2 T. distilled white vinegar

  • 10 T. vegetable oil (or 1/2 c. + 2 T.)

  • 2 c. cold water

  • Raspberry preserves, to taste


Preheat the oven to 350°F. Lightly grease two 9-inch cake pans with vegan margarine.

In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, vanilla, vinegar, oil, and water. Mix until just combined.

Pour into the prepared cake pans and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool completely.

Carefully remove cakes from pans. To layer: Place one cake on a plate. Spread a generous amount of raspberry preserves on the top of it. Place the other cake carefully on top. Either spread another layer of raspberry preserves on top of *this* one as well, or just decorate it prettily with some preserves.

Chocolate Sauce

  • 4 squares dark chocolate or semi-sweet chocolate

  • 1/2 c. soy milk

  • 1 c. sugar

  • 6 T. vegan margarine (or 1/4 c. + 2 T.)

  • 1 t. vanilla


Melt the squares of dark or semi-sweet chocolate with the soy milk. Stir constantly until the chocolate is melted. Stir in sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in vegan margarine and vanilla.


Cut a slice of cake and drizzle chocolate sauce over it.

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