VEGAN Chocolate Raspberry Mocha Layer Cake
2 cups unrefined sugar
3/4 cup oil (substitute applesauce to lower fat content)
1/4 cup water
2 teaspoons vanilla
3 cups flour
1 cup cocoa
2 teaspoons baking soda
1/4 teaspoon salt
2 cups nondairy milk
1 shot espresso or very strong coffee
1/4 to 1/2 cup fruit-sweetened raspberry jam
1. Preheat oven to 350 degrees F. Grease two 9” pans. Blend the sugar and oil. Add the water and stir well. Add vanilla extract. In a separate bowl, mix flour, cocoa, baking soda, and salt.
2. In another bowl, measure out milk and espresso or coffee. Add the flour mixture gradually to the oil and sugar mixture, alternating with the milk. Pour batter into prepared pans, and bake 40 minutes.
3. When cake is baked, remove from pans and cool on a wire rack. When cool to the touch, spread the top of the bottom layer with raspberry jam.
4. Top with second cake layer and frost with your favorite vegan chocolate frosting.