This soft and pudding-y Vegan Chocolate Soy Raspberry Cake is not only wonderfully rich, but incredibly easy to make. It is a simple dessert that, while not sugar-free, uses a mere ¼ cup of cane sugar, which, compared to most cakes, seems like almost nothing. But oh the taste those sweet raspberries bring! Enjoy!
- Preheat the oven to 350 degrees. Grease an 8-inch cake pan and line the base with parchment paper.
- In a blender pulse together the oil, tofu, vanilla essence and ¼ cup of soy milk until well combined. Gradually blend in the rest of the milk, a ¼ cup at a time and blend. You will have a liquid the consistency of heavy cream.
- In a large bowl, whisk or sift together the whole wheat pastry flour, cocoa powder, baking powder, salt and sugar. Make a well in the center and using an electric mixer on medium, gradually add the tofu-soy milk mixture from the blender scraping down the sides of the blender with a spatula to get all the liquid into the flour mixture. Beat until the batter is smooth and thick. With the spatula, fold in the raspberries.
- Pour the batter into the prepared cake pan. Bake for 50 minutes, the cake will be extremely tender in the center, but well cooked on the edges. Cool completely on a wire rack.
- 2 cups whole wheat pastry flour (See Ann’s Tips)
- ½ cup Dutch processed unsweetened cocoa powder
- 2 tablespoons baking powder
- ½ teaspoon salt
- ¾ cup cane sugar
- 1½ teaspoons vanilla extract
- ½ cup melted coconut oil or grape seed oil
- ½ cup silken tofu
- 1 cup unsweetened soy milk
- 12 ounces frozen raspberries (about 2½ cups)
Ann's Tips and Tricks
Here at CFYL we like to use as little sugar as possible. We’ve found ¾ cup to give the perfect balance to this cake but if you have a sweeter tooth than us, bring the amount of sugar up to one cup.If you cannot find whole-wheat pastry flour, substitute with half whole wheat flour and half all-purpose flour.