Unbelievably Vegan Chocolate Raspberry Fudge Cake

thebananadiaries.com

Tatiana Georgiesh

subheading: SCALE:

subheading: Vegan Chocolate Fudge Cake:

1 ¼ cup ( 300 mL) dairy free milk, room temperature

3 cups ( 375 g) all purpose flour or gluten free 1:1 baking flour, sifted

1 cup ( 95 g) Dutch-process cocoa powder, sifted

2 tsp baking powder

1 ½ tsp baking soda

½ tsp sea salt

1 ¾ cups ( 350 g) granulated sugar

⅓ cup ( 110 g) brown sugar

½ cup ( 113 g) neutral oil

1 cup ( 220 g) dairy free yogurt, room temperature

1 tsp vanilla extract

1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup (240 mL) brewed coffee, decaf if desired)

subheading: Raspberry Syrup:

1 pint ( 500g) fresh raspberries, washed

1 tbsp maple syrup

subheading: Chocolate Fudge Frosting:

2 batches vegan chocolate ganache

1 pint ( 500 g) fresh raspberries, washed

Directions at thebananadiaries.com

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