Vegan Raspberry Blackout Cake With Ganache Y Frosting Recipe

Name: Vegan Raspberry Blackout Cake With Ganache Y Frosting
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; Dutch Processed Cocoa Powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; Soymilk; Canola Oil; Raspberry Preserves; 2 teaspoons vanilla extract; 2 cups granulated sugar; Coffee Creamer; Non Hydrogenated Margarine; Semi Sweet Chocolate Chips; Fresh Raspberry

Indulge in this decadent Vegan Raspberry Blackout Cake, a recipe guaranteed to impress even the most discerning chocolate and raspberry skeptics! Adapted from Isa Chandra Moskowitz's "Vegan with a Vengeance," this intensely flavorful cake boasts a rich, dark chocolate cake layered with a luscious raspberry filling and topped with a smooth, decadent ganache frosting. Perfect for birthdays, special occasions, or any day you deserve a slice of vegan heaven. Prepare to be amazed – this cake is unbelievably moist and delicious, and it's completely plant-based!

Prep Time 45 mins

Cook Time 80 mins

Calories 456.8 kcal

Protein 9g

Rating 3.9 (9 Reviews)

Vegan Raspberry Blackout Cake With Ganache Y Frosting

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Raspberry Blackout Cake With Ganache Y Frosting

All Purpose Flour
Dutch Processed Cocoa Powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Soymilk
Canola Oil
Raspberry Preserves
2 teaspoons vanilla extract
2 cups granulated sugar
Coffee Creamer
Non Hydrogenated Margarine
Semi Sweet Chocolate Chips
Fresh Raspberry

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How to Make Vegan Raspberry Blackout Cake With Ganache Y Frosting

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together water, oil, apple cider vinegar, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Divide batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
While cakes are cooling, prepare the raspberry filling: gently mash half of the raspberries and mix them with the vegan chocolate chips.
Once cakes are completely cool, frost the bottom layer with half the raspberry mixture.
Top with the second cake layer and frost the entire cake with the ganache: Melt vegan butter and heavy cream, add powdered sugar and mix until smooth.
Decorate with remaining fresh raspberries.