Chocolate Raspberry Cake (Without Eggs, Butter, Or Milk)
Enjoy a rich and moist Chocolate Raspberry Cake without eggs, butter, or milk. Perfect for vegans and those with dietary restrictions.
Ingredients
- 1 teaspoon vanilla extract
- 6 tablespoons oil canola, vegetable, or any neutral oil
- 1 cup chocolate frosting
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 cup raspberries fresh or frozen
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour gluten-free if needed
- 1 cup sugar
Instructions
- Preheat your oven to 350°F. Grease an 8-inch cake pan and set it aside.
- In a large bowl, combine all your dry ingredients. Add the vanilla extract, vinegar, oil, and water. Stir until everything is well mixed.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool completely before adding the frosting.
- For the frosting, start with a thin layer of chocolate frosting on the cooled cake. Arrange a single layer of raspberries on top. Add a thicker layer of chocolate frosting over the raspberries. If you're making a layer cake, repeat these steps for each layer.