Raspberry, Chocolate & Vanilla Bean Cake

I wanted to make another Vegan Vanilla Bean Cake, but realized after having become committed to the idea that we out of two significant ingredients for it: non-dairy milk and maple syrup. Since I knew I’d have to change it anyway, I wanted to use more real vanilla bean and also add more complexity. I wanted a full on luxurious dessert, not a lightly sweet, pancakey cake. So I threw some dark chocolate shavings into the batter, made sure to make it plenty sweet, and did my best to saturate it just enough that it’d be fluffy and soft instead of hard and dry… And I also love raspberries and thought that raspberries with vanilla bean and chocolate sounded pretty darn fabulous.

 

Despite forgetting to test the cake before taking it out of the oven (I was a little bit too excited to eat it) and having to put it back in to fully cook it… It was awesome. My husband was a big fan, even with my dilapidated efforts and my having had to cook it more because the first slice was gooey inside! I look forward to making this again, probably soon, and seeing how it turns out the second time. Surely it’ll be even more delicious (and hopefully, adequately baked)!

Bird's Eye of the cake before we devoured it.

Ingredients:

  •  5 Tablespoons egg replacer (or the equivalent of five eggs – I used Bob’s Red Mill Egg Replacer)
  • 1 cup water (I had no soymilk or non-dairy milk available)
  • 1/2 cup organic cane sugar
  • 1/2 cup agave nectar
  • 1/2 cup expeller pressed canola oil
  • 2 teaspoons white or apple cider vinegar
  • chopped up dark chocolate or chocolate chips to your preference
  • Insides of 1 real vanilla bean (removing the beans and leaving the stalk for other use)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 oz frozen raspberries (or to preference; I enjoyed some on the side as well!)
  • chocolate shavings or chips to top off the cake

Directions:

Preheat oven to 350°F. Spray a 9-inch round or square cake pan using canola oil spray. Set aside. In a large bowl whisk everything – except the raspberries and additional chocolate – together (I felt lazy and figured hey, why not?).  Pour half of the batter into prepared pan. Sprinkle frozen raspberries over the batter, saving some for later use. Pour in the rest of the batter and cover the raspberries. Sprinkle chocolate chips/shavings over top of the batter mixture. Bake approximately 45 to 50 minutes, or until done when tested with a toothpick. (Be sure to test first!) Once the cake is done, add additional raspberries to the top or side, and enjoy!