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Vegan: Chocolate Cake with Raspberry Jam Filling

Source of Recipe

From "Small Batch Baking" by Saura Kline


Recipe Introduction

"This cake is not only easy to make — it's also dairy-free and vegan! We all have friends in our lives who have food sensitivities, and those friends deserve a slice of chocolate cake, too. There are no special dairy-free or vegan ingredients required — just the same standard baking staples you'll likely already have in your pantry."

List of Ingredients

For the cake:
â—¦ Nonstick baking spray
â—¦ â…“ cup canola oil
â—¦ 1 teaspoon vanilla extract
â—¦ 1 cup granulated sugar
â—¦ ½ teaspoon salt
â—¦ 1 ½ cups all-purpose flour
â—¦ ¼ cup unsweetened cocoa powder
â—¦ 1 teaspoon baking soda
â—¦ 1 cup water
â—¦ 1 tablespoon white vinegar
â—¦ ¼ cup raspberry jam
â—¦ 1 pint (6 ounces) fresh raspberries

For the icing:
â—¦ 1 ½ cups powdered sugar, sifted
â—¦ 2 tablespoons unsweetened cocoa powder
â—¦ Pinch salt
â—¦ 3 tablespoons water
â—¦ 1 tablespoon corn syrup


Recipe

To make the cake:
Preheat the oven to 350° F. Lightly spray an 8-inch square baking pan with nonstick baking spray, and then line it with parchment paper, allowing some parchment to go up 2 inches on the sides.

In a large bowl, whisk together the oil, vanilla, sugar, and salt. Fold in the flour, cocoa powder, and baking soda. Add the water and vinegar last and stir with a spatula until the batter is very smooth.

Pour the batter into the baking pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Keep the cake in the pan and put it in the freezer until it's very cold, 1 to 2 hours.

Line a sheet pan with parchment paper and place a wire rack on it. To assemble the cake, run a knife around the edges and lift the cake from the pan. Place it on a cutting board. Cut it in half down the middle, yielding two 4-by-8-inch pieces.

Place one piece of cake on the wire rack. Spread the raspberry jam over the top of the cake, smoothing it out with a spoon to make an even layer of jam. Top with the fresh raspberries. Put the second piece of cake on top of the raspberry layer.

To make the icing:
Whisk the powdered sugar, cocoa powder, salt, water, and corn syrup in a medium bowl until very smooth. Slowly pour the icing evenly over the cake, covering all the edges. Let the icing dry at room temperature for 1 hour.


Makes 6 slices