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
- 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.
- In a medium bowl, whisk flour, granulated sugar, cocoa, baking soda and salt; set aside.
- 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.
- 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.
- 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.
- 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.
- 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
Keywords: vegan chocolate cake, valentine cake, chocolate valentine cake, heart cake, cake for two, vegan chocolate cake for two