Raspberry chocolate cake without eggs

Ingredients for 1 servings:

• margarine
• 300 g flour
• 50 g cocoa powder, unsweetened
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 300 g sugar
• 375 ml soy milk (soy drink)
• 125 ml sunflower oil
• 7 tbsp raspberry jam
• Vanilla flavor
• 40 ml soy milk (soy drink)
• 100 g dark chocolate
• 60 g powdered sugar
• 1 tbsp agave syrup
• Raspberries, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

vegan

Preheat the oven to 180°C. Grease a round springform pan and line it with baking paper. Sift the flour, cocoa powder, baking powder, and baking soda into a bowl. Mix in the salt and sugar. Heat the milk, oil, raspberry jam, and vanilla essence in a saucepan over medium heat, stirring constantly, and then mix thoroughly into the dry ingredients. Pour into the pan and bake for 45 minutes, until a wooden skewer inserted in the center comes out clean. Remove the cake from the oven and let it cool on a wire rack. For the glaze, heat 40 ml of milk in a small saucepan over medium heat until boiling. Add the chocolate and stir until melted. Remove from the heat and stir in the powdered sugar and agave or maple syrup. Let it cool, then spread the glaze over the cake with a serrated knife. Decorate with fresh raspberries, cut into slices, and serve.