OK, I’m not usually big on chocolate cake, but this one was served to me by the folks at Future Studios in Sedona, AZ (most of the volunteers from a friendly local vegan community). The recipe is derived from the Moosewood Cookbook by Mollie Katzen.
1 1/2 c. unbleached white flour
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. vegetable oil or corn oil
1 c. cold water or chilled brewed coffee
2 tsp. pure vanilla extract
2 tbsp. cider vinegar
Chocolate Raspberry Glaze
6 1/4 c. raspberry jam
1/3 c. raspberry jam
1 1/2 c. chocolate chips
1 tbsp. water
2 tbsp. of cashew nut butter (optional)
Preheat oven to 375 F.
Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa, or line the bottom with parchment paper.
In a medium bowl sift together flour, cocoa, baking soda, salt and sugar.
In another bowl, combine the oil, water or coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until well- blended and smooth.
Add the vinegar and stir briefly. “The baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.”
Quickly pour the batter into a baking pan and bake for 25-30 minutes.
Transfer to a plate when cool and glaze.
Chocolate Raspberry Glaze:
For a thicker frosting, add 2 tablespoons of cashew nut butter to the chocolate as it is melting.
In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 c. raspberry jam with chocolate chips and mix thoroughly.
In another small saucepan mix 6 1/4 c. jam with water and warm over a low flame until the spread liquefies.
Brush the water-fruit mixture over the top of cooled cake.
Spread the chocolate mixture on top of fruit mixture.
Allow the glaze to cool before cutting the cake.