DAIRY-FREE CHOCOLATE-RASPBERRY CAKE
A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially tender crumb and keeps it so moist, you can bake it days in advance. A tangy raspberry jam between each layer makes it even more extraordinary. Not to mention it's dairy-free, too, with almond milk in the batter and coconut milk in the frosting, so it's a fabulous final act for a kosher meal.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350°F. Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth. Divide batter evenly between pans.
- Bake until tops spring back when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely.
- Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners' sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using.
- Cake and Frosting: Trim tops of cakes flat; split in half horizontally. Brush jam evenly over split sides of layers. Spread 3/4 cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with 3/4 cup frosting.
- Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges and serve.
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Simon nkosi
simon.n26@gmail.comOverall, I really enjoyed this cake. It's a delicious and easy-to-make dairy-free chocolate cake that I'll definitely be making again.
Othniel Yisrael
oyisrael56@gmail.comThis cake is a bit too sweet for my taste, but I still enjoyed it. I think it would be perfect for someone with a sweet tooth.
MD MASUM AHMED
m_a@hotmail.comI'm not a huge fan of chocolate cake, but this one is an exception. It's so moist and flavorful, and the raspberry filling is the perfect complement to the chocolate.
Me You
my19@gmail.comThis cake is a little time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake that's perfect for any occasion.
Sam Beaton
b.s@gmail.comI've never had a dairy-free chocolate cake before, but this one is amazing! I can't believe it's dairy-free.
AARGOOSTE
aargooste16@aol.comThis cake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Said M. Othman
o.s2@yahoo.comI made this cake for my friend's birthday and she loved it! She said it was the best chocolate cake she's ever had.
ap khan
akhan@yahoo.comThis cake is a bit on the dense side, but I actually prefer it that way. It's very rich and flavorful.
King Shadow
king@gmail.comI'm so glad I found this recipe. It's a delicious and easy-to-make dairy-free chocolate cake that I'll definitely be making again.
Owami Khumalo
khumalo@hotmail.co.ukThis cake is definitely a crowd-pleaser. I brought it to a party and it was gone in minutes.
Broken OFFICIAL
b_official10@yahoo.comI love the combination of chocolate and raspberry in this cake. The flavors complement each other perfectly.
Shobha Khadka
k65@hotmail.comThe chocolate ganache on top of this cake is the perfect finishing touch. It's rich and creamy, and it really takes the cake to the next level.
Thembeka Notsulwana
thembeka.n@gmail.comThis cake is a great option for people with dairy allergies or lactose intolerance. It's also a delicious and festive dessert for any occasion.
Hari Vena
vhari@yahoo.comI was pleasantly surprised by how easy this cake was to make. I'm not a very experienced baker, but I was able to follow the instructions easily and the cake turned out perfectly. It's definitely a keeper!
Tmg Sanyog
s_t@yahoo.comThis cake is so delicious and decadent, you'd never guess it's dairy-free! The chocolate and raspberry flavors are perfectly balanced, and the texture is moist and fluffy. I've made it twice now and it's been a hit both times.