Vegan Chocolate Raspberry Cake
FOR THE CAKE:
cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons white vinegar
1 cup frozen raspberries (optional)
FOR THE ICING:
1 stick of Earth Balance Margarine, softened, not melted
1 teaspoon vanilla
4 drops of food coloring (optional)
Preheat oven at 375.
In a small brownie-sized pan (does not need to be greased) add in all the dry ingredients.
Pour in the 2 teaspoons of vinegar, stir, and immediately put the pan in the oven.
Bake for 25 – 30 minutes.
In the meantime prepare the icing:
In a mixing bowl, add the margarine, powdered sugar, milk, and vanilla.
Mix (with a mixer) and add more powdered sugar or milk if needed to get the right consistency.
Put the cake (or cupcakes) in the fridge for about an hour before serving.