Last weekend I prepared a raspberry chocolate cake for my father for Fathers' Day. It turned out very well, and especially for my first try at vegan cakes! My family and I brought it over to my grandma's house for our consumption. Before we started serving it, I told my grandma what was in it, and she then told everyone in the room and only half of it was eaten.
I put raspberries on it, spearmint in the middle, and then a flower on the side.Raspberry-Chocolate Cake
3 cups unbleached white flour
2/3 cup cacao
2 tablespoons baking powder
6 ounces firm tofu
1/2 cup applesauce
1 1/2 maple syrup
1 1/2 cups water
1 teaspoon vanilla extract (this smelt really gross and it also made the frosting smell terrible before chilling it overnight)
1 pound silken tofu
1/2 cup maple syrup
1 tablespoon vanilla extract
2 1/2 cups chocolate chips
Pre-heat oven to 350 degrees. Line the bottoms of two 8" pans with parchment paper, spray sides with baking spray, and then set aside.
Combine the baking powder, flour, and cacao. Blend the tofu until smooth in a food processor, being sure to wipe down the sides of the processor for no stray chunks. Add the applesauce and maple syrup and process until smooth. Add the dry ingredients, and then slowly pour in the water.
Stir until completely blended and pour into prepared pans. After baking for 45-50 minutes, cool for 10 minutes in pans. Invert pans on wire rack, remove paper from the bottoms of cakes, and then cool completely before frosting.
In a food processor, blend together all ingredients and place inside closed container inside a refridgerator to cool overnight.
I also realized there is a superfluous amount of chocolate cake recipes on this community. I'm glad to add to the excessive amount!