Vegan Chocolate Raspberry Cake

A scrumptious vegan chocolate raspberry cake made with Metta Gluten Free Flour layered with homemade raspberry jam and vegan frosting!

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 60 mins + your decoration time

Ingredients

Chocolate Cake

1 ¼ C non-dairy milk

1 Tbsp apple cider vinegar (ACV)

2/3 C vegan butter

1 ½ tsp vanilla extract

1-2 tsp instant coffee granules (optional)

2 C Metta GF Flour

¼ C cocoa powder

1 ½ C sugar

3 tsp baking powder

1 tsp baking soda

½ tsp salt

1/3 C apple sauce

Homemade Berry Jam Filling

5-6 cut strawberries & 2 Tbsp heap of raspberry spread (or 8 oz frozen any berries)

1 Tbsp Metta GF Flour

1-2 tbsp sugar (optional)

Vegan Frosting

½ C soft vegan butter

1 ½ C vegan powdered sugar

1 tsp vanilla extract

1-2 Tbsp non-dairy milk

Chocolate Ganache

2 Tbsp vegan butter

2 – 3 Tbsp full-fat coconut milk

¾ cup vegan or dairy-free chocolate chips

Instructions

Chocolate Cake

1. Preheat the oven to 350 F. Grease and sprinkle with Metta flour two 7-inch cake pans.
2. Stir the ACV into non-dairy milk and set aside to curdle into vegan buttermilk.
3. Mix in the vanilla extract and optional coffee granules with melted butter and set aside.
4. Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and combine well.
5. Pour the vegan buttermilk and soft butter mixture over the flour mixture. Then, add the apple sauce and stir until all mixed. There should not be any large lumps, but no need to overmix.
6. Fill the batter into the prepared cake pans and bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Then let them cool completely.

Berry Jam Filling

1. Cook the berries in a small pot over medium-high heat, stirring occasionally. Mash with a spoon as needed.
2. Sift the Metta GF flour in the pot making sure to lower the heat while doing this. Stir into the berries with the optional sugar. Cook for 1-2 minutes until thickened. Set aside to cool.

Vegan Frosting

1. Using a paddle attachment of a stand mixer or hand mixer, cream room temperature softened (not melted) vegan butter until smooth and fluffy.
2. Gradually beat in the vegan powdered sugar until fully incorporated. Beat in vanilla extract.
3. Pour in only 1 Tbsp of non-dairy milk initially adding the second Tbsp only if needed. Beat for an additional 3 to 4 minutes. Add food coloring if desired and beat for another minute. In this cake, we added a little bit of red coloring.

Chocolate Ganache

1. Melt the vegan butter in a saucepan over low-to-medium heat.
2. Add the coconut milk and then add the vegan chocolate chips and make sure to stir while it is melting.
3. Remove from heat as soon as it is done melting. It’ll take about 5 minutes. Let it cool for about 5 minutes before pouring it on the frosted cake.

Note: If you want to make cupcakes with this recipe, bake for approx. 20 minutes.

Have you used Metta gluten-free flour for this recipe or any other recipe?

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