Raspberry Chocolate Cake (Vegan)

• 3 cups cake flour (I made my own by combining spelt flour and arrowroot flour)
• 1 12 cups unbleached cane sugar
• 2 teaspoons baking soda (non-aluminum)
• 1 teaspoon sea salt
• 12 cup organic cocoa powder
• 14 cup light oil
• 12 cup raspberry preserves
• 1 teaspoon organic vanilla extract
• 2 ounces unsweetened applesauce
• 2 tablespoons apple cider vinegar
• 2 cups water (mix with the vinegar)
• 12 cup softened soy margarine (Earth Balance)
• 14 cup soymilk
• 3 cups vegan powdered sugar
• 1 12 teaspoons organic vanilla
• 12 cup melted semisweet vegan chocolate chips (I used white and dark)

1. For the cake:.
2. Preheat your oven to 350'F.
3. Grease and flour two 8" baking pans.
4. Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.
5. I used my Kitchen Aid mixer to do this as it really beats the batter good.
6. Beat for 1-2 minutes until everything is blended.
7. I found the batter to be quite watery.
8. Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.
9. Use a toothpick to test the middle, if it comes out clean then the cakes are done.
10. Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.
11. For the Butter Cream:.
12. Cream the margarine and soy milk together in a mixer bowl.
13. Add half the powdered sugar and blend well.
14. Add the remaining ingredients and beat with the electric mixer until light and fluffy.
15. To Assemble the Cake.
16. Once the cakes are cooled, place one of the cakes onto a serving plate and top with about 1/2 cup of your fruit preserves.
17. Spread one side of the other cake with the butter cream frosting and put the two pieces together so the frosting and preserves are in the middle of the cake.
18. You might want to add fresh fruit inside, but that's up to you.
19. Frost the top and sides of the cake and enjoy.
20. Bon Appetit!
21. Tip: You can increase the decadence by eliminating the apple sauce and use 3/4 cup of oil, or decrease the fat by eliminating the oil all together and add an extra 1/4 cup of apple sauce.
22. This will lighten the calories but make the cake heavier.

cake flour, cane sugar, baking soda, salt, cocoa, light oil, raspberry preserves, vanilla, unsweetened applesauce, apple cider vinegar, water, soy margarine, soymilk, sugar, vanilla, chocolate chips

Taken from www.food.com/recipe/raspberry-chocolate-cake-vegan-252351 (may not work)