Chocolate Raspberry Hazelnut Cake
- Servings : 10
- Prep Time : 20 minutes
- Cook Time : 45 minutes
This is a chocolate cake for vegans that tastes as good as any I've ever tasted. I decided that I would not include a chocolate cake unless it was really chocolately, absolutely delicious and, most important, gooey in the middle, as all good chocolate cakes are. This one is all of these and more. It can be served hot with crushed raspberries as a dessert, or cold with a cup of tea in the middle of the afternoon. It is important to use frozen, not fresh, raspberries; they keep their shape much better.
- 1/2 cup (2 ozs.) hazelnuts
- 2 1/4 cups (9 ozs.) self-rising flour
- 3/4 cup (3 ozs.) cocoa powder
- 3 teaspoons baking powder
- 1 1/2 cups (9 ozs.) turbinado sugar
- 1 1/2 teaspoons vanilla extract (optional)
- 4 fl. ozs. corn oil
- 12 fl. ozs. soy milk
- 1/2 cup (4 1/2 ozs.) frozen raspberries
- confectioners' sugar
Preheat the oven to 350°F.
Preheat the grill to high. Spread the hazelnuts on a baking tray. Toast them on the grill, turning frequently, for 5 minutes, or until golden. Cool, then chop finely.
Grease an 8" cake pan, and line the base with greaseproof paper.
Sift the flour, cocoa powder and baking powder into a bowl. Mix in the sugar, then add the vanilla extract, if using, oil and soy milk. Beat the mixture with an electric mixer, until it has the consistency of a thick batter.
Stir in the raspberries and hazelnuts. Pour into the pan, and bake for 40 minutes, until the outside of the cake is cooked and the center is still slightly squishy.
Cool on a wire rack. Alternatively, serve the cake warm as a dessert. Either way, dust the top with confectioners' sugar before serving.
Cal. From Fat40%
Saturated Fat3 g
Vitamin EGood Source
Fresh & Fast Vegan Pleasures
Reprinted with permission from the author, Amanda Grant.
Photograph © Wanda Embar.