Vegan Chocolate Cake with Chocolate Mousse Frosting and Raspberry Coulis

Considering the popularity of the photograph I took of my cake and posted to Facebook, I decided to post the recipe of the wondrous delight. 

This was probably the easiest cake I have ever made, both vegan and non-vegan alike. Not only does it look smashing, it tastes like heaven. You wouldn't even guess that the cake has no eggs! The chocolate frosting is so fluffy and heavenly..mmmm...I might just make it again tonight! :D 

Enjoy!

For the chocolate cake:

1 1/2 cups unbleached white flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/2 cup vegetable oil 1 cup cold water (or coffee) 2 teaspoons pure vanilla extract 2 tablespoons apple cider vinegar

Preheat the oven to 375º. Grease a 9-inch round pan or 8-inch square pan and line the bottom with parchment paper. Sift together the flour, cocoa, baking soda, salt, and sugar directly in a bowl. In a small bowl, mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix with a whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls or bubbles in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter and put it in the oven right away. Bake for 25 to 30 minutes and set aside to cool.

For the chocolate mousse frosting:

1 package silken tofu 1 teaspoon cocoa powder 1 teaspoon pure vanilla extract pinch of salt 8 to 10 oz vegan chocolate chips 

Puree tofu in a food processor until smooth. Add the cocoa powder, vanilla, milk, and salt to the mixture, and process until smooth. Melt the chocolate chips over a double boiler (or microwave, if it's easier). Add melted chocolate to tofu in food processor. Pulse mixture until smooth and completely combined, scraping down the sides if needed. Spread mousse mixture on top of the cooled cake.

For the raspberry coulis:

1 package of frozen raspberries powdered sugar

Puree raspberries with powdered sugar in a blender (VitaMix works best). I don't have a measurement for powdered sugar, but maybe try 3/4 cup and keep adding slowly until sweet enough. You can leave as is, or strain the sauce through cheese cloth to get rid of the seeds.

Until next time! :)