Kenco Cappuccino 10/19
Raspberry Chocolate Cake

Raspberry Chocolate Cake

Love Food, Vegan: 100 Everyday Recipes
Serves: 12
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  • For greasing vegan margarine
  • 300g plain flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • ½ tsp salt
  • 300g granulated sugar
  • 375ml soya milk
  • 125ml rapeseed oil
  • 7 tbsp seedless raspberry jam
  • 1 tsp vanilla extract
  • 40ml soya milk
  • 85g vegan dark chocolate, broken into pieces
  • 60g icing sugar
  • 1 tbsp maple syrup
  • To decorate fresh raspberries


  1. Preheat the oven to 180°C. Grease a 23cm/9 inch cake tin and line
  2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly
  3. Transfer to the prepared cake tin and bake For 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool
  4. To make the icing, heat the soya milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before icing the cake. Top with a few fresh raspberries
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