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Vegan Chocolate Cake for Two | URBAN BAKES

Vegan Chocolate Cake for Two


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  • Author: URBAN BAKES
  • Total Time: 1 hour 30 minutes
  • Yield: 6-inch cake 1x
  • Diet: Vegan

Description

This Ultra Fudgy Vegan Chocolate Cake for Two with a Sweet and Tart Raspberry Glaze gives a Beautiful Natural Pink pop of color pairing wonderfully with the dark chocolate flavor. Perfectly sized for you and someone special.

 

Ingredients

Scale

VEGAN CHOCOLATE CAKE

  • 3/4 cup (90 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (12 grams) Dutch processed baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder or ground instant coffee
  • 3 tablespoons (42 grams) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon 5% distilled white vinegar or apple cider vinegar

RASPBERRY GLAZE

  • 1 cup (115 grams) fresh raspberries
  • 1/2 teaspoon granulated sugar
  • 2 cups (230 grams) powdered sugar

OTHER

  • 1/4 cup fresh raspberries
  • sprinkles

 


Instructions

  1. CAKE:  Heat oven to 350°F (175°C). Grease and flour one 6-inch baking pan.  If using a cake pan with deep grooves, use a baking spray with flour and brush into the grooves; set aside.
  2. In a medium bowl, whisk flour, granulated sugar, cocoa, baking soda and salt; set aside.  
  3. In a small bowl, stir espresso with 1/2 cup of 175°F (80°C) hot water.  Whisk in oil and vanilla until just combined.  Mix the coffee-mixture into the flour mixture until just combined. Stir in the vinegar.  Pour batter into the prepared baking pan.
  4. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Allow the cake to cool in the pan for 5 to 10 minutes before removing onto a wire rack to cool to room temperature.  
  5. GLAZE:  Meanwhile in a small saucepan over medium heat, continuously mash the raspberries with 1/2 teaspoon of granulated sugar for about 5 minutes. The mixture may thicken. Remove from heat.
  6. Using a fine mesh sieve over a small bowl, strain the reduced raspberries. About 1/4 cup (50 grams) of liquid should remain.  Stir in 1 1/2 cups of powdered sugar until a glaze forms.  If the glaze is not thick enough to create a ribbon state, stir in another 1/4 cup of powdered sugar at a time.  If needed, strain the glaze to remove any lumps and air bubbles.  
  7. Place a baking sheet under the wire rack of where the cake is set to cool.  Pour glaze over the cake.  If desired, use the excess glaze to pour a second coat.  Garnish with a few raspberries and sprinkles.  Allow the glaze to dry before slicing. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Cake
  • Cuisine: American

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