Cakes by Torie: Vegan, Gluten-Free Raspberry Mocha Cake

  • 3 cups Bob’s Redmill gluten-free flour
  • 3 tsp. xantham gum
  • 1 1/2 cups raw sugar
  • 2 tsp baking soda
  • 1/2 cup cocoa
  • 1/4 cup canola oil
  • 1 1/2 tsp vanilla
  • 2 tbsp vinegar dissolved in 1/4 cup water
  • 3/4 cup strong brewed coffee or espresso
  • 3/4 cup raspberry preserves
  • 6 Tbsp. Earth Balance
  • 3 cups powdered sugar
  • 1 tsp. cinnamon
  • 1 ½ Tbsp. Cocoa
  • ¼ – ½ cup hot coffee

Mix together flour, sugar, baking soda and cocoa in a large mixing bowl.
Slowly incorporate oil and vanilla, and then vinegar in water, coffee and raspberry preserves. When batter is well mixed, it will be smooth and creamy. Pour into 2, 8-inch greased and floured cake pans and bake at 350 degrees for 25 minutes or until a toothpick inserted into the middle comes out clean. For the frosting, mix Earth Balance and sifted powdered sugar in a large bowl. Add cinnamon, cocoa, and hot coffee until smooth but still stiff. When cakes are cool, spread with mocha frosting and decorate with fresh raspberries.