Chocolate Raspberry Cake... OMG!

Okay kids... Get ready to amaze your friends and family with this one! They will absolutely be shocked when you tell them it's macrobiotic, after they've devoured their second piece. All my friends were super impressed and asked me to not only make another one but to give out the recipe. My pleasure, my beautiful fans!!

So my little secret is... I am NOT a baker. I will repeat, I am NOT a baker. I ruin cookies like you wouldn't believe (that goes for vegan and macrobiotic! Sigh, one of these days, I'll get it right!). I love cooking immensely, but sometimes the science in baking can really throw off a girl's groove. But it must be in my genes: my mother made wonderful delicious desserts and was a generous contributor to any occasion (my friends know her as the "Apple Coffee Cake" lady, and yes, that is a huge compliment!). She taught me that ladies never come empty handed, and that way, they'll always invite you back. ;) I love you so much Momma Sheena! 

My other secret is, The Peaceful Dessert Book by Yukiko Sato. She saves my life when it comes to baking and desserts alike. She taught me so much when I was at the Kushi Institute, and I remember drooling on command on the scheduled dessert days. Another day in Paradise!

I took her recipe for Double Chocolate Fudge Cake and only made one layer. You can do a double layer cake and put raspberry coulis (heat fresh raspberries, brown rice syrup and some sea salt then purée) in between the two layers. I also switched up a few ingredients.

Chocolate Raspberry Fudge Cake

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached white flour
  • 1/2 cup cocoa powder
  • 1 TBS grain coffee ( I used Cafix)
  • 1 1/2 tsp baking powder 
  • 1 tsp baking soda
  • 1 cups palm sugar
  • 1 cup brown rice syrup 
  • 1 cup plain rice milk
  • 1/3 cup safflower oil
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • fresh raspberries 

Preheat the oven to 350 degrees. Grease a 9" baking pan and set aside. 
First, make the syrup. Take the palm sugar and brown rice syrup with some water and place it in a pot. Heat over a medium high flame until the sugar dissolves and becomes a syrup (get it?). Turn off the flame and set aside to cool down. 
Next comes the fun messy part... sift the four, cocoa powder, baking powder, baking soda, and grain coffee in a medium sized bowl. This is your dry mix.
Place the syrup, rice milk, safflower oil, ACV, vanilla, and salt in another bowl and whisk until it's well mixed. This is your wet mix.
Pour the wet into the dry mix and whisk well until it becomes a beautiful dark batter. Grab a rubber spatula and mix it gently. Do NOT over mix! Then RIGHT as you see it finishes coming together, get that batter into the pan and into the oven! Bake the cake for 25 to 30 minutes. My cake was done exactly at 25 minutes, and when you can pull a toothpick out of the middle totally clean, take it out of the oven to cool. 
Once cooled, lather on generous amounts of frosting and decorate with the raspberries. Frosting is basically made from silken tofu and whatever flavor you desire. Use 1/2 cup maple syrup or brown rice syrup for your sugar. Yukiko is amazing at decorating cakes, and suggests also to garnish with mint leaves. Cool, huh?

And now you're now immersed into celebrity status with the adoring public. "Hey! That's the girl/guy that made that amazing cake!" "Yeah! And I don't even eat vegan crap, but that cake was GOOD!" Here you have it, guys! Please, save the applause for after you finish your slice of cake ;)

Be well. Xoxo

*heavy breathing*