Raspberry Chocolate Cake Without Eggs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- margarine
- 300 grams flour
- 50 g cocoa powder, unsweetened
- 1 teaspoon Baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon ½ salt
- 300 g suar
- 375 ml soy milk (soy drink)
- 125 ml sunflower oil
- 7 tablespoon raspberry jam
- Vanilla flavor
- 40 ml soy milk (soy drink)
- 100 g dark chocolate
- 60 g powdered suar
- 1 tablespoon agave syrup
- Raspberries, fresh
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Grease a round springform pan and line it with baking paper.
- Sift the flour, cocoa, baking powder and baking soda into a bowl. Mix in the salt and sugar. Heat the milk, oil, raspberry jam and vanilla flavor in a saucepan on medium heat, stirring constantly, and mix thoroughly with the dry ingredients.
- Pour into the pan and bake for 45 minutes in the oven until no more dough sticks to a wooden skewer pierced in the middle. Take the cake out of the oven and let cool on a wire rack.
- For the topping, heat 40 ml milk in a small saucepan on medium heat to boiling point. Pour in the chocolate and stir until it has melted. Remove from heat and stir in powdered sugar and agave syrup or maple syrup. Let cool and spread the icing on the cake with a plate knife. Decorate with fresh raspberries, cut into pieces and serve.
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