Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Emily
Chocolate Raspberry Mocha Layer CakeIngredients (use vegan versions): 2 cups unrefined sugar
3/4 cup oil (substitute applesauce to lower fat content)
1/4 cup water
2 teaspoon vanilla
3 cups flour
1 cup cocoa
2 teaspoon baking soda
1/4 teaspoon salt
2 cups soy milk
1 shot of espresso or very strong coffee
1/4 to 1/2 cup fruit-sweetened raspberry jam
Directions:Blend the sugar and oil. Add the water and stir well. Add vanilla extract. In a separate bowl, mix flour, cocoa, baking soda, and salt. In another bowl, measure out soymilk and espresso or coffee. Add the flour mixture gradually to the oil and sugar mixture, alternating with the soymilk. Pour batter into two oiled 9 pans and bake 40 minutes at 350 degrees.
When cake is baked, remove from pans and cool on a wire rack. When cool to the touch, spread the top of the bottom layer with raspberry jam. Top with second cake layer and frost with your favorite vegan chocolate frosting. Enjoy!
I do not know who gave me this recipe, but I want to thank them because this is truly the best cake I have ever had!
Hey - I submitted this about two years ago, I can't believe no-one has tried it yet - go on! Its not THAT bad!
Archived comment by: emily
It looks very tempting, think were all scared off by the amount of work making up the nut milk. Do you reckon you could get away with rice milk if you're lazy?
Archived comment by: eve
I made this cake for my room mates birthday. He is a vegan and our other room mate isn't and they both loved it and thought it was the best cake ever. Thanks for the recipe.
Archived comment by: littlebread
This cake came out excellent. I used apricot jam instead of raspberry, but either sounds great.
Archived comment by: sjasmine
I've made this several times. It was the first vegan cake recipe I ever used and is hands down THE BEST cake recipe!!! Thank you for this submission.
Archived comment by: karenannmc
I must say when Claire brought it out of the kitchen for Robs 21st birthday, I was scared. It came out unbelievably good!!!!
Archived comment by: nickl382
Excellent! I couldnt really taste the mocha flavor, though, so maybe next time I'll add either more coffee or instant granules if I feel like it. Tasted great as it was, just like a non-vegan cake!
The cake is huge, so now I need to find some hungry people to help me finish it off...
Archived comment by: junathena
This has been one of my favorite recipes for a couple of years. Actually the woman who created it, Julia, has it posted on the International Vegetarian Union page. She has a frosting recipe for it too!
Archived comment by: redkat18
The address is
www.ivu.org/recipes/desserts/chocolate-raspberry.htmlArchived comment by: redkat18
I have made this cake a lot of times over the past two years. Its always a hit! I add EnerG egg replacer to it, though.
Archived comment by: divya
Delicious! I made this cake a few years ago and it was a hit. I'm baking it again tomorrow for a small dinner party. I need a dessert that's a bit more elegant than a plain chocolate cake, but also that isn't too difficult to bake. Thanks!
Archived comment by: neme
This was the best cake I've ever made, vegan or non-vegan. I couldnt believe how well it turned out. I'm never using eggs or butter in my cakes again!
Archived comment by: siansr
This cake is like kissing a girl who just ate this cake
Archived comment by: johnnygrump
Aaahhooohoo -- this cake is AWESOME. I made it for a non-vegetarian, non-vegan coworkers birthday and EVERYONE loved it. Super dense, super moist... I used half semisweet cocoa + half regular, and the result was a cake so dark it was almost black. Everyone thought it tasted like something from a gourmet restaurant - myself included! Find an excuse to bake this cake.
Archived comment by: armcgee1228
I couldnt get the two pieces to stick together.
Archived comment by: bongbaby
I made cupcakes with this....halved the recipe, left out the coffee and raspberry, cooked for 20 minutes. Enjoyed them with my 4 year old son. Topped with vegan frosting and organic sprinkles. It made 12 cupcakes. Yum!
Archived comment by: little2ant
