Indulge in a moist and flavorful cake without worrying about the negative health benefits associated with diary products and nutrient deprived flours. This cake delivers all of the alluring tastes of a dairy-rich dessert by creating a similar taste and texture with other ingredients. This is a dessert recipe that is actually healthy for you, except for the sugar! The antioxidant packed tangy combination of raspberries and chocolate backed with the mouth melt of sugary vegan butter will leave you tapping your foot in ecstasy. The almond and chickpea flours contain a significant amount of fiber, which will mitigate the sugar rush often associated with cakes. I served this cake to a group of my students in celebration of a student's birthday, and no one knew that it was gluten and dairy free until I surprised them at the end. Try to fool the people in your life with a big slice of chocolate raspberry cake.
Dry Ingredients:
3½ cups fine almond flour
1 cup chickpea flour
1½ teaspoons baking soda
1½ teaspoons baking powder
1 cup frozen raspberries
11/3 cup brown sugar (make sure to break up the clumps)
1/8teaspoon sea salt
Wet Ingredients:
13/4 cup vanilla almond milk (or any non-diary, vanilla flavored milk)
½ cup unsweetened applesauce
1 teaspoon vanilla extract
Icing:
3 cups sifted powdered sugar
1 cup cocoa powder
½ teaspoon vanilla extract
14 ounces diary free, vegan whipped butter
¼ teaspoon sea salt
Topping:
¼ cup fresh raspberries
1. Preheat the oven to 350 degrees Fahrenheit.
2. Measure out the wet and dry ingredients into separate bowls (add the dry ingredients to a larger bowl).
3. Add the wet to the dry ingredients—be sure to evenly mix both ingredient sets so that there are no dry pockets or lumps.
4. Dab a paper towel with neutral oil, such as almond, grape seed, avocado, or a light olive oil. Spread the oil into two baking pans that are preferably about 9.5 inches in circumference.
5. Divide the batter evenly into each pan, and with a spatula, spread the batter into each pan.
6. Cook the cakes for 30-40 minutes. You can test to see if the cakes are cooked through by piercing a fork through the center, and if the fork comes out clean, the cakes are cooked. If the fork still has wet batter clinging to it, then allow the cakes to cook a little longer.
7. Once the cakes are done, pull them from the oven and let them cool for about 10-20 minutes before removing them from the pans. You can use a butter knife to loosen the edges of cakes if they cling to the pans.
8. Set the cakes aside to cool on a wire rack, or if you do not have a wire rack, on a pan or cool plate. As the cakes cool, make the frosting (if you would like to, you could cook the cake ahead of time and let it cool for 1-2 days in the refrigerator before adding the frosting).
9. To prepare the frosting, place the whipped butter in a large stainless steel pan or mixer. Mix the butter briefly to make it smooth. Add in the other ingredients while stirring or mixing the icing. Aim for a smooth texture with no clumps. If the icing is too firm, consider adding just a drop of almond milk, but wait until you are sure that the frosting is too firm—it takes several minutes of stiff stirring if you are mixing by hand to create the smooth icing.
10. With a spatula, spread the icing in an even layer over each cake and its sides. Aim for an even, thick coat. Once you have achieved this, carefully lift one cake on top of another with two large, clean spatulas. Check the cakes for smoothness and do not hesitate to add more frosting to make the cake look smooth.
11. Garnish the top of the cake with fresh raspberries, cut it into slices, and serve. If you want to prepare the cake ahead of time, it should last for several days in the refrigerator, just wait to put the fresh raspberries on until just before served.
Dry Ingredients:
3½ cups fine almond flour
1 cup chickpea flour
1½ teaspoons baking soda
1½ teaspoons baking powder
1 cup frozen raspberries
11/3 cup brown sugar (make sure to break up the clumps)
1/8teaspoon sea salt
Wet Ingredients:
13/4 cup vanilla almond milk (or any non-diary, vanilla flavored milk)
½ cup unsweetened applesauce
1 teaspoon vanilla extract
Icing:
3 cups sifted powdered sugar
1 cup cocoa powder
½ teaspoon vanilla extract
14 ounces diary free, vegan whipped butter
¼ teaspoon sea salt
Topping:
¼ cup fresh raspberries
1. Preheat the oven to 350 degrees Fahrenheit.
2. Measure out the wet and dry ingredients into separate bowls (add the dry ingredients to a larger bowl).
3. Add the wet to the dry ingredients—be sure to evenly mix both ingredient sets so that there are no dry pockets or lumps.
4. Dab a paper towel with neutral oil, such as almond, grape seed, avocado, or a light olive oil. Spread the oil into two baking pans that are preferably about 9.5 inches in circumference.
5. Divide the batter evenly into each pan, and with a spatula, spread the batter into each pan.
6. Cook the cakes for 30-40 minutes. You can test to see if the cakes are cooked through by piercing a fork through the center, and if the fork comes out clean, the cakes are cooked. If the fork still has wet batter clinging to it, then allow the cakes to cook a little longer.
7. Once the cakes are done, pull them from the oven and let them cool for about 10-20 minutes before removing them from the pans. You can use a butter knife to loosen the edges of cakes if they cling to the pans.
8. Set the cakes aside to cool on a wire rack, or if you do not have a wire rack, on a pan or cool plate. As the cakes cool, make the frosting (if you would like to, you could cook the cake ahead of time and let it cool for 1-2 days in the refrigerator before adding the frosting).
9. To prepare the frosting, place the whipped butter in a large stainless steel pan or mixer. Mix the butter briefly to make it smooth. Add in the other ingredients while stirring or mixing the icing. Aim for a smooth texture with no clumps. If the icing is too firm, consider adding just a drop of almond milk, but wait until you are sure that the frosting is too firm—it takes several minutes of stiff stirring if you are mixing by hand to create the smooth icing.
10. With a spatula, spread the icing in an even layer over each cake and its sides. Aim for an even, thick coat. Once you have achieved this, carefully lift one cake on top of another with two large, clean spatulas. Check the cakes for smoothness and do not hesitate to add more frosting to make the cake look smooth.
11. Garnish the top of the cake with fresh raspberries, cut it into slices, and serve. If you want to prepare the cake ahead of time, it should last for several days in the refrigerator, just wait to put the fresh raspberries on until just before served.
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