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Raspberry and chocolate cake

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Four stars for this delicious chocolate cake!

Chocolate cake


  • 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

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.

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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