Amy Xue, Gratitude Gourmet's Intern, shared her Vegan Chocolate Cake and Raspberry Chocolate Frosting recipe. Thanks, Amy!
1 ½ cups flour 1/3 cup unsweetened cocoa powder ½ tsp baking soda ½ tsp salt 1 cup sugar ½ cup vegetable/canola oil 1 cup cold water 2 tsp vanilla extract 2 tbsp cider vinegar
Heat oven to 375 degrees. Oil an 8" square or round baking tin. In one bowl combine flour, cocoa, baking powder, salt, sugar. In another bowl combine oil, water & vanilla. Pour liquid ingredients into the dry ingredients and mix until well-blended and smooth. Add vinegar and stir briefly. The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Without wasting any time, pour batter into the prepared baking pan. Bake for 25-30 minutes.
You will need a pot and a plastic bowl which fits inside it.
In the pot, boil some water. In the bowl combine ½ cup raspberry jam with about 1 ½ cups semi-sweetchocolatechips or pieces ofchocolate(if you're really making itvegan, check that there is no milk in thechocolate). Adding a little bit of vegan butter equivalent makes thechocolatemelt better and taste slightly different. Put the bowl inside the pot (on top of the water) and stir until the ingredients melt. Spread on top of thechocolatecakeand enjoy!