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!
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.
- 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.