Chocolate-Raspberry Cake

5.0 (1 reviews)

1 1/2 cups unbleached flour, sifted
4 Tbsp. cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup freshly ground flaxseeds or 1/4 cup flax meal
1/2 cup raw sugar
1 Tbsp. vanilla extract
1 Tbsp. vinegar
5 Tbsp. vegan margarine
1/2 cup cold water
1/2 cup seedless raspberry all-fruit jam
Powdered sugar for garnish

• Preheat the oven to 325°F.
• In a large bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, combine the remaining ingredients, except the raspberry jam and the powdered sugar, with a mixer on high speed until smooth.
• Make a divot in the dry ingredients. Pour the wet ingredients in and gently mix together until just combined.
• Pour into a small, lightly greased cake pan. Bake for 45 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and let cool.
• Slice in half widthwise. Spread the top of the bottom half with the raspberry jam and place the other half back on top. Sift powdered sugar over the top.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind