Vegan Raspberry Blackout cake

My pal Naomi runs the fantastic ‘Postal Potluck – a potluck dinner in a postal format’ a global group of food fans who send one another a recipe a month to suit the recipients dietary requirements. I’ve received some truly delicious recipes including curries from Australia, risottos from London and it’s so lovely to get something handwritten in the post. If you’d like to sign up to this innovative recipe swapping club drop Naomi a line at Postalpotluck@gmail.com This Vegan Raspberry Blackout cake came to me via Postal Potluck and just so happens to be one of the best and easiest chocolate cakes I’ve ever made. It’s taken from ‘Vegan with a Vengance’ by Isa Chandra Moskowitz.

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Ingredients:

175g plain flour
50g Cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125 ml rapeseed oil
275g raspberry preserve (reserve half for the batter)
2 teaspoons vanilla extract
250g sugar
Fresh raspberries for decorating

For the Chocolate Ganache-y Icing
175ml soy cream
275g plain chocolate chips

Preheat your oven to 180 degrees Celsius and prepare two 8 inch round spring form cake tins with cooking spray, if you don’t have spring form tins use greaseproof paper to line them. Next simply sift the flour, cocoa, baking powder, bicarbonate of soda and salt together in a bowl. Now mix all the wet ingredients together; rice milk, oil, half of the raspberry jam and the vanilla and then the sugar. You might want to use a hand held electric whisk to combine everything, the jam should be mostly dissolved and now you can stir in the dry ingredients in batches until everything has combined. Pop into your prepared tins and bake for 40-45 mins, when out of the oven leave to cool in tins. When the cakes have cooled and are turned out, loosen the remaining jam with a fork and spread on one cake along with a good amount of the ganache on the other and sandwich together. Perfection.

For the ganache bring the soy cream to a gentle low boil then add margarine and melt, now turn off the heat and stir in the plain chocolate drops until you have a delicious smooth chocolatey mixture. Leave it to cool for at least an hour, it will still be pourable at this stage so easy to decorate your cake with, and you know, eat straight out of the pan with a spoon…

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I can’t recommend Postal Potluck enough, and the fact that it brought this amazing cake to my attention says it all!

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Bone White China is a Cambridge-based food and lifestyle blog founded in 2009. Written by Sian Anderson and Alex Higgs and featuring fellow mums and friends Charlotte (our baking queen) and Charley (our style guru). We’re passionate about celebrating the everyday, simple pleasures, having fun, motherhood and supporting other locals.