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Raspberry and chocolate cake

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Four stars for this delicious chocolate cake!

Chocolate cake

Cakes:

  • 8 oz tempeh; crumbled
  • 2 c cane sugar
  • 2 c non-dairy milk
  • 1 tbsp vanilla extract
  • ¼ c non-dairy butter
  • ¼ tsp fine sea salt
  • 4 oz unsweetened apple sauce
  • 1 ¼ c all-purpose flour
  • 1 c whole wheat pastry flour
  • 2/3 c unsweetened cocoa powder
  • 2 ¼ tsp baking powder
  • Topping:
  • 1 c raspberry jam
  • ½ c unsweetened cocoa powder

Cakes:
Preheat oven to 350F.
Add oil to a medium skillet; add tempeh and cook over medium heat for about 6 minutes or until golden brown.
Stir sugar in until dissolved.
Lightly grease two 9” round dishes.
In a blender, combine tempeh, milk, vanilla, butter, salt and applesauce. Blend until smooth.
In a large bowl, mix together flours, cocoa and baking powder.
Combine wet ingredients into dry.
Divide batter equally into the two dishes.
Bake for 35 minutes.
Let cool.

Topping:
Combine jam and cocoa in a bowl until smooth.
Divide equally among the two cakes.
Place one cake atop the other.

*Recipe from The Complete Guide to Vegan Substitutions by Celine Steen and Joni Marie Newman

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