Enjoy the richness of this vegan raspberry ganache cake. Raspberry jam and rich chocolate ganache cover a moist chocolate cake. Fresh raspberries and ganache adorn the top. It's perfect for any occasion or just because you want to treat yourself!
Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup almond milk. 1/2 cup vegetable oil. 2 teaspoons vanilla extract. 1/2 cup raspberry jam. 1/2 cup fresh raspberries. 1 cup vegan chocolate chips. 1/2 cup coconut cream.
Instructions: Preheat the oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add almond milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once the cake is completely cooled, spread raspberry jam evenly over the top. In a small saucepan, heat coconut cream until it begins to simmer. Remove from heat and pour over vegan chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes. Stir the chocolate mixture until smooth and glossy. Pour the ganache over the cake, allowing it to drip down the sides. Arrange fresh raspberries on top of the ganache. Refrigerate the cake for 30 minutes to allow the ganache to set. Slice and serve!
Prep Time: 20 minutes
Cook Time: 30 minutes
Sandee
