Vegan: Chocolate Cake with Raspberry Jam Filling
Source of Recipe
From "Small Batch Baking" by Saura Kline
"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:
◦ Nonstick baking spray
◦ ⅓ cup canola oil
◦ 1 teaspoon vanilla extract
◦ 1 cup granulated sugar
◦ ½ teaspoon salt
◦ 1 ½ cups all-purpose flour
◦ ¼ cup unsweetened cocoa powder
◦ 1 teaspoon baking soda
◦ 1 cup water
◦ 1 tablespoon white vinegar
◦ ¼ cup raspberry jam
◦ 1 pint (6 ounces) fresh raspberries
For the icing:
◦ 1 ½ cups powdered sugar, sifted
◦ 2 tablespoons unsweetened cocoa powder
◦ Pinch salt
◦ 3 tablespoons water
◦ 1 tablespoon corn syrup
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