Chocolate cake with just a hint of raspberry and coffee flavor makes an impressive dessert to serve for a special birthday or any occasion. You won't be able to tell that this moist and delicious raspberry mocha cake recipe is egg-free, dairy-free and vegan. A treat for coffee lovers. See also: More Vegan Cake Recipes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 3 cups flour
- 1 1/2 cups sugar
- 2 tsp baking soda
- 1/2 cup cocoa
- 1/4 cup oil
- 1 1/2 tsp vanilla
- 2 tbsp vinegar dissolved in 1/4 cup water
- 3/4 cup strong brewed coffee or espresso
- 3/4 cup raspberry preserves
Preparation:
Mix together flour, sugar, baking soda and cocoa in a large mixing bowl.
Slowly incorporate oil and vanilla, and then vinegar in water, coffee and raspberry preserves. When batter is well mixed, it will be smooth and creamy.
Pour into greased and battered cake pans and bake at 350 degrees for 25 minutes or until done. You'll know a cake is done baking when you stick a toothpick into the top and it comes out clean, with no cake on the edges.
Allow to cool before frosting.
Enjoy!
More Vegan Cake Recipes:
Low Fat Chocolate Applesauce Cake
Lemon Poppy Seed Cake
Double Chocolate Cake
Carrot Cake
Sugar-free Vegan Carrot Cake
Easy Vegan Yellow Cake
Chocolate Spice Cake
Pineapple Upside-down Dump Cake
Easy Vegan Soda Cake
Irish Whiskey Cake
