Vegan Raspberry Mocha Cake Recipes

CHOCOLATE RASPBERRY MOCHA LAYER CAKE

Steps:

• Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
• In a seperate bowl, mix flour, baking soda, salt and cocoa.
• Measure out soy milk and stir in instant coffee.
• Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
• Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
• When cake is baked, remove from pans and cool on a wire rack.
• When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

VEGAN RASPBERRY MOCHA CAKE

Steps:

• Mix together flour, sugar, baking soda, and cocoa in a large mixing bowl.
• Slowly incorporate oil and vanilla, then vinegar and water, and finally the coffee and raspberry preserves.
• Mix the batter until it is smooth and creamy.
• Pour into a greased cake pan and bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
• Allow to cool before frosting.