Bizcocho de de chocolate y frambuesas, recetas anti-cancer - Cook for your life

Vegan Chocolate Soy Raspberry Cake

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 10 ingredients
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...

Ingredients

  • 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)

Nutrition Facts

Calories

238 cals

Fat

11 g

Saturated Fat

9 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

35 g

Sugar

15 g

Fiber

6 g

Protein

5 g

Sodium

251 mg

Directions

  1. Preheat the oven to 350 degrees. Grease an 8-inch cake pan and line the base with parchment paper.
  2. 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.
  3. 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.
  4. 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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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