Vegan Chocolate Raspberry Cake

Vegan Chocolate Raspberry Cake is a dairy free dessert. One serving contains 221 calories, 3g of protein, and 11g of fat. This recipe serves 12. For 50 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, raspberries, vinegar, and a few other things to make it today. 1 person has tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 29%. Similar recipes are Raw Vegan Chocolate and Raspberry Cake, Vegan Raspberry Chocolate Cheesecake, and Vegan Chocolate Raspberry Ice Cream.

Instructions

1. Preheat oven at 375.
2. In a small brownie-sized pan (does not need to be greased) add in all the dry ingredients.
3. Mix all the wet ingredients in a separate bowl except the vinegar.
4. Add the wet ingredients to the dry ingredients and mix well until all dry ingredients are combined.
5. Add in the frozen raspberries and stir.
6. Pour in the 2 teaspoons of vinegar, stir, and immediately put the pan in the oven.
7. Bake for 25 30 minutes.
8. Cool thoroughly.
9. In the meantime prepare the icing:
10. In a mixing bowl, add the margarine, powdered sugar, milk, and vanilla.
11. Mix (with a mixer) and add more powdered sugar or milk if needed to get the right consistency.
12. Once you have the right consistency, add in the food color and mix it all together.
13. When the cake has completely cooled off, spread on the icing.
14. Put the cake (or cupcakes) in the fridge for about an hour before serving.