Vegan Chocolate-Raspberry Cake with Dark Chocolate Ganache recipe
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Ingredients
- 2 ½ cups all-purpose flour 1 ½ cups white sugar ½ cup unsweetened cocoa powder, sifted 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 2 cups soy milk ½ cup canola oil 1 teaspoon white vinegar 1 teaspoon vanilla extract ½ cup seedless raspberry jam 1 tablespoon water ½ cup non-dairy dark chocolate chips ¼ cup soy milk ½ teaspoon instant coffee granules
Nutrition Info
- 393.3 caloriescarbohydrate: 64.8 gcholesterol: : -fat: 15.1 gfiber: 3.6 gprotein: 5.6 gsaturatedFat: 3.6 gservingSize: -sodium: 255.2 mgsugar: 35.4 gtransFat: : -unsaturatedFat: : -
Directions Vegan Chocolate-Raspberry Cake with Dark Chocolate Ganache
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.
Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.
Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.