Chocolate Raspberry Cake
Preheat oven to 325 degrees.
1 ½ cups unbleached flour, sifted
4 tablespoons fair trade cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ cup freshly ground flax seeds (or ¼ cup flax meal)
½ cup raw sugar
½ cup seedless raspberry all fruit jam
1 tbsp vanilla extract
1 tbsp vinegar
5 tbsp vegan butter
½ cup cold water
In a large bowl stir together the top 5 ingredients
Blend on high speed - 6 bottom ingredients until smooth
Make a hole in the dry ingredients. Pour the wet ingredients in and mix together gently until just mixed.
Pour into a small lightly greased cake pan. Bake for 45 minutes. Test with a fork to see if done.
When cooled, slice cake in half. Spread raspberry jam on top of bottom piece. Put top back on. Sift powdered sugar over top or ice.
Thanks Heather!
