Chocolate Raspberry Cake

Vegetarian
Vegan
Dairy Free
Health score
3%
Chocolate Raspberry Cake
120 min.
16
253kcal

Suggestions


Indulge your sweet tooth with our delightful Chocolate Raspberry Cake, a perfect dessert that caters to a variety of dietary preferences. This cake is not only vegetarian but also vegan and dairy-free, making it an ideal choice for gatherings where guests may have different dietary needs. With its rich chocolate flavor complemented by the tartness of fresh raspberries, this cake is sure to impress everyone at the table.

Imagine sinking your fork into a moist, decadent chocolate cake layered with luscious raspberry jam, creating a harmonious blend of flavors that dance on your palate. The vibrant raspberries not only add a pop of color but also a refreshing contrast to the rich cocoa, making each bite a delightful experience. Whether you're celebrating a special occasion or simply treating yourself, this cake is a showstopper that will leave your guests asking for seconds.

With a preparation time of just 120 minutes, you can easily whip up this stunning dessert. The recipe yields 16 generous servings, perfect for sharing with family and friends. Plus, at only 253 calories per slice, you can enjoy a guilt-free indulgence. So, roll up your sleeves and get ready to create a masterpiece that will not only satisfy your sweet cravings but also showcase your culinary skills!

Ingredients

  • 0.5 cup cocoa powder 
  • teaspoons baking soda 
  • cups flour all-purpose
  • cups granulated sugar 
  • tablespoon powdered sugar 
  • 16 servings raspberries fresh
  • 0.3 cup raspberry jam 
  • teaspoon salt 
  • teaspoon vanilla 
  • 0.7 cup vegetable oil 
  • cups water cold
  • teaspoons vinegar white

Equipment

  • bowl
  • oven
  • wire rack
  • toothpicks

Directions

  1. Heat oven to 350 F. Grease bottom and side of two 9-inch cake pans with shortening; lightly flour.
  2. In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. Stir in oil, vinegar and vanilla. Vigorously stir oil mixture and water into flour mixture with spoon about 1 minute or until well blended. Immediately pour into pans.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
  4. Place 1 cake layer, top side down, on serving platter; spread with 1/4 cup of the jam. Top with second layer, top side up; dust with powdered sugar.
  5. Garnish with raspberries.

Nutrition Facts

Calories253kcal
Protein5.6%
Fat9.87%
Carbs84.53%

Properties

Glycemic Index
17.26
Glycemic Load
33.22
Inflammation Score
-4
Nutrition Score
8.6286957225074%

Flavonoids

Cyanidin
27.46mg
Petunidin
0.19mg
Delphinidin
0.79mg
Malvidin
0.08mg
Pelargonidin
0.59mg
Peonidin
0.07mg
Catechin
2.53mg
Epigallocatechin
0.28mg
Epicatechin
7.39mg
Epigallocatechin 3-gallate
0.32mg
Kaempferol
0.04mg
Quercetin
0.9mg

Nutrients percent of daily need

Calories:252.5kcal
12.62%
Fat:2.89g
4.44%
Saturated Fat:0.54g
3.39%
Carbohydrates:55.67g
18.56%
Net Carbohydrates:50.09g
18.21%
Sugar:30.81g
34.23%
Cholesterol:0mg
0%
Sodium:287.25mg
12.49%
Alcohol:0.09g
100%
Alcohol %:0.07%
100%
Caffeine:6.18mg
2.06%
Protein:3.69g
7.38%
Manganese:0.67mg
33.47%
Fiber:5.59g
22.34%
Vitamin C:16.19mg
19.62%
Folate:56.94µg
14.23%
Vitamin B1:0.21mg
13.74%
Selenium:8.71µg
12.45%
Iron:1.92mg
10.64%
Copper:0.2mg
10.09%
Vitamin B2:0.15mg
9.07%
Vitamin B3:1.8mg
9.02%
Magnesium:32.32mg
8.08%
Vitamin K:8.16µg
7.77%
Phosphorus:63.49mg
6.35%
Vitamin E:0.69mg
4.62%
Potassium:161.54mg
4.62%
Zinc:0.61mg
4.06%
Vitamin B5:0.31mg
3.08%
Calcium:24.32mg
2.43%
Vitamin B6:0.05mg
2.38%