Vegan Chocolate Cake

Amy Xue, Gratitude Gourmet's Intern, shared her Vegan Chocolate Cake and Raspberry Chocolate Frosting recipe. Thanks, Amy!

VEGAN CHOCOLATE CAKE

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.

RASPBERRY CHOCOLATE FROSTING/ GLAZE

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-sweet chocolate chips or pieces of chocolate (if you're really making it vegan, check that there is no milk in the chocolate). Adding a little bit of vegan butter equivalent makes the chocolate melt 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 the chocolate cake and enjoy!

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