Decadent Double-Chocolate Vegan ‘Love’ Cake With Raspberry Filling
A classic chocolate cakes gets a fruity, vegan makeover and is finished with thick homemade frosting.
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Cooking tools:
- Oven
- Stove
- Cake pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Sifter
- Whisk
- Spatula
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- ⅓ cup
- vegan butter
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 cup boiling water
- 2½ cups
- self-rising flour
- 2 tablespoons unsweetened cocoa powder, plus more for dusting
- ½ cup superfine sugar
- 1 teaspoon baking soda
- ½
- vanilla bean pod
- , scraped
- ½ cup fresh raspberries, roughly chopped, plus more for topping
- 7 ounces
- vegan dark chocolate
- ⅓ cup vegan butter
- 2 tablespoons
- almond milk
- ½ cup
- confectioners’ sugar
- , sifted, plus more for dusting
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