This recipe was adapted from Oh She Glows and was originally suited for cupcakes. I doubled her recipe and created a triple layered cake that I believe is best described as a sophisticated chocolate with a richer than usual flavor. The flavor of the cake (even without the frosting) would be a nice clean dessert to serve- and such a pretty color!
- 2 cups non-dairy milk (I used unsweetened almond milk)
- 2 cups sugar (I used raw natural cane sugar)
- 2/3 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp pure vanilla extract
- 1 tsp pure almond extract
- 3 cups unbleached wheat flour
- 2/3 cup cocoa powder
- 2 tsp baking soda
- 1 pk raspberries
Directions: Pre-heat oven to 350 and grease 3 round cake tins with Earth Balance. With an electric mixer, beat together the following ingredients in a large bowl (non-dairy milk, oil, sugar, apple cider vinegar, vanilla, almond extract). Beat on medium speed for about 2 minutes (and it looks like everything is coming together nicely). Next comes the dry ingredients; add the flour, cocoa powder and baking soda and mix until the clumps are gone. Pour the batter into the 3 prepared pans filling them about half way each. Bake for about 20 minutes or until you can insert a toothpick in the center of each cake and it comes out clean. Allow to completely cool before frosting… for a delicious frosting, try the Butter Cream Frosting recipe! I added the raspberries on top for some color and a fresh edible garnish!
Enjoy with family and friends!