Deep Chocolate Vegan Cake
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil (corn oil works well)
1 cup cold water or chilled brewed coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
Chocolate raspberry glaze (recipe follows)
Preheat oven to 375 degrees. Generously oil an 8-inch square or round baking pan
and dust with a little sifted cocoa, or line the bottom with parchment paper.
In a medium bowl, sift together flour, cocoa, baking soda,
salt and sugar. In another bowl, combine the oil, water or coffee, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix
until well blended and smooth. Add the vinegar and stir briefly. The baking soda
will begin to react with the vinegar right away, leaving pale swirls in the
batter. Quickly pour the batter into the baking pan.
Bake for 25 to 30 minutes. Cake is done when a toothpick
inserted in the center comes out dry. Transfer to a plate when cool and glaze.
Chocolate Raspberry Glaze
In a double boiler or small, heavy saucepan over a medium flame, melt 1/3 cup
raspberry jam with 1 1/2 cups chocolate chips and mix thoroughly. In another
small saucepan mix 6 1/4 cups jam with 1 tablespoon water and warm over a low
flame until the spread liquefies. Brush the water-fruit mixture over the top of
cooled cake. Spread the chocolate mixture on top of that. Allow the glaze to
cool before cutting the cake.