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Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 1 hr 40 mins Servings: 12 dairy-free chocolate-raspberry cake and fortified wines
Ingredients Cake: 1/2 cup coconut oil, melted, plus more for pans 1 cup Dutch-process cocoa powder, sifted, plus more for pans 2 2/3 cups unbleached all-purpose flour 2 1/4 cups granulated sugar 1 1/2 teaspoons kosher salt 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 3 large eggs, room temperature 1 cup almond milk, room temperature 1 tablespoon pure vanilla paste or extract 2/3 cup seedless raspberry jam, warmed (or 1 cup regular jam, strained after warming to remove seeds) 12 ounces fresh raspberries (2 cups), for serving 1/2 cup unsweetened coconut flakes, toasted, for serving (optional) Frosting: 1 pound vegan bittersweet chocolate, chopped (3 cups) 1 can (13.5 ounces) coconut milk 2/3 cup confectioners’ sugar, sifted
Cook’s Notes To keep this cake dairy-free, be sure to buy chocolate labeled as vegan.
Gallery Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 1 hr 40 mins Servings: 12 dairy-free chocolate-raspberry cake and fortified wines
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 1 hr 40 mins Servings: 12
Recipe Summary
prep: 45 mins total: 1 hr 40 mins
Servings: 12
prep: 45 mins
total: 1 hr 40 mins
prep:
45 mins
total:
1 hr 40 mins
Servings: 12
12
dairy-free chocolate-raspberry cake and fortified wines
dairy-free chocolate-raspberry cake and fortified wines
Ingredients
Ingredients
1/2 cup coconut oil, melted, plus more for pans 1 cup Dutch-process cocoa powder, sifted, plus more for pans 2 2/3 cups unbleached all-purpose flour 2 1/4 cups granulated sugar 1 1/2 teaspoons kosher salt 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 3 large eggs, room temperature 1 cup almond milk, room temperature 1 tablespoon pure vanilla paste or extract 2/3 cup seedless raspberry jam, warmed (or 1 cup regular jam, strained after warming to remove seeds) 12 ounces fresh raspberries (2 cups), for serving 1/2 cup unsweetened coconut flakes, toasted, for serving (optional)
1 pound vegan bittersweet chocolate, chopped (3 cups) 1 can (13.5 ounces) coconut milk 2/3 cup confectioners’ sugar, sifted
Directions
Cake: Preheat oven to 350°F. Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth. Divide batter evenly between pans.
Bake until tops spring back when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely.
Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners’ sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using.
Cake and Frosting: Trim tops of cakes flat; split in half horizontally. Brush jam evenly over split sides of layers. Spread 3/4 cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with 3/4 cup frosting.
Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges and serve.
Cook’s Notes To keep this cake dairy-free, be sure to buy chocolate labeled as vegan.
Cook’s Notes
To keep this cake dairy-free, be sure to buy chocolate labeled as vegan.
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All Reviews for Dairy-Free Chocolate-Raspberry Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Dairy-Free Chocolate-Raspberry Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
