Dessert

Vegan With a Vengeance: Raspberry Blackout Cake with Ganache-y Frosting is for Dessert.

Vegan With a Vengeance: Raspberry Blackout Cake with Ganache-y Frosting takes several minutes to prepare.

Vegan With a Vengeance: Raspberry Blackout Cake with Ganache-y Frosting takes several minutes to cook.

Vegan With a Vengeance: Raspberry Blackout Cake with Ganache-y Frosting makes 12 servings.

The ingredients for Vegan With a Vengeance: Raspberry Blackout Cake with Ganache-y Frosting are:

Cake:
1 1/2 cups unbleached all-purpose flour
1/2 cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsweetened almond milk
1/2 cup canola, safflower or sunflower oil
1 10-ounce jar of raspberry preserves (20 tablespoons)
*Can use other fruit preserves
2 teaspoons vanilla extract
1 cup maple syrup (or 1 1/4 cups vegan sugar)
Fresh raspberries for decorating and yumminess
*Can use other fruit


Chocolate Ganache-y Frosting:
5 tablespoons unsweetened almond milk
3 tablespoons Earth Balance
5 ounces (10 tablespoons) vegan semi-sweet chocolate chips

Here is how you make Vegan With a Vengeance: Raspberry Blackout Cake with Ganache-y Frosting:

Make the frosting first, so you can let it sit for a little while, then put it in the refrigerator to firm up into a spreadable consistency.Frosting:1. In a saucepan over medium heat, bring the almond milk to a low boil. Add the Earth Balance and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least an hour. It should still have pourable consistency at this point. If you want spreadable consistency then refrigerate for an hour. (If you refrigerate it for more than a few hours, it sets too much to spread easily, so you will need to reheat it, then let it sit at room temperature before using.)Cake:1. Preheat oven to 350 degrees F. Spray two 8-inch round springform cake pans with baking spray. Use parchment paper if don't have baking spray.2. Sift together flour, cocoa powder, baking powder, baking soda, and salt. Combine the almond milk, oil, 1/2 cup of the preserves, the vanilla, and the maple syrup in a large bowl and mix with a hand mixer or a strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay.3. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350 degrees F for 40-45 minutes, or until a toothpick or knife comes out clean. Remove from oven and let cool in pans.4) When the cakes have cooled fully, spread one layer of cake with thin layer of the reserved preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. Decorate with fruit!Number of Servings: 12Recipe submitted by SparkPeople user GENEVIEVE34.

The nutritional information for Vegan With a Vengeance: Raspberry Blackout Cake with Ganache-y Frosting is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 389.1

• Total Fat: 16.3 g
• Cholesterol: 0.0 mg
• Sodium: 215.2 mg
• Total Carbs: 62.7 g
• Dietary Fiber: 3.1 g
• Protein: 3.3 g

The dietary needs meet for Vegan With a Vengeance: Raspberry Blackout Cake with Ganache-y Frosting is Vegan