For my birthday, this past January, I wanted to have a vegan birthday cake. I decided to make my own and have it for my birthday celebration. I looked through all of my cookbooks by Isa Chandra Moskowitz. I found one that sounded perfect. It was in her Vegan With A Vengeance cookbook. I LOVE chocolate and as the title above states, it is her Raspberry Blackout Cake with Ganache-y Frosting.
The first paragraph of her recipe shared that it is a great birthday cake. Everyone who tried it loved it and I made it again a few weeks later.
I used the ingredients stated below (unless changed in parenthesis), vegan, and organic.
Here are the ingredients for the cake:
1 1/2 cups all-purpose flour (I used pastry)
1/2 cup Dutch-processed cocoa power (I used cacao)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups rice or soy milk (I used almond)
1/2 cup canola oil
1 (10 oz) jar raspberry preserves (reserve 1/2 for batter)
2 tsp vanilla extract
1 1/4 cups sugar ( I used 1 cup)
Here are the ingredients for the icing:
3/4 cup soy creamer (I used 1/2 cup almond milk)
6 TBS non-hydrogenated margarine (I used 4 TSP)
10 ounces semisweet chocolate chips
If this recipe sounds like one you would love, check out her book Vegan with a Vengeance. I found it in paperback on Amazon. I only wish I had my birthday cake photo to share with you, but I can tell you that it was ALL gone by the end of the evening. (HINT: When you make the icing, don't melt the margarine all the way so that it has a spreadable consistency.) This will be one of my favorite cakes to make again and again, particularly on special occasions. LOVE IT! :-)
I've included a link below from a recipe/cooking vegan blog which includes photos of the baking of this cake; step by step. If you would like to see the photos of the cake and read the step-by-step directions (ingredients may vary slightly on this blog from the original Isa recipe), then check out this link: Raspberry Blackout Cake