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!


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