Chocolate and raspberry, what could be better right? This is a fairly simple cake that is perfect for sharing and taking to an afternoon tea. The cake is light and moist with a nice vanilla flavour and the added raspberries pack a nice tart kick. The chocolate and crumble add that extra bit of sweetness. When I was little (actually when I was old too), when we went to my Nan's we would always have lunch and then a cup of tea and some plain coffee/tea cake. It seemed like a cup of tea was a good answer to any problem. Although my Nan was a superb cook we always had a shop bought coffee cake, which I loved. This cake is a jazzed up version of that and reminds me of her and afternoon tea time. Sometimes, it’s not that complicated.
Ingredients
For the topping:
- 1 cup flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup canola oil, plus up to 2 tbsp more if needed
For the cake:
- 3/4 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1/3 cup sugar
- 1/2 cup canola oil
- 1 tsp vanilla essence
- 1 1/4 flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup of raspberries (if using frozen raspberries do not thaw and increase the baking time by 5 minutes)
- 1 1/4 cup chocolate chips
For serving:
- 2 tablespoons powdered sugar (optional – I chose not)
Directions
| 1. | Preheat over to 190°C. Grease an 8-inch round spring-form pan or 8-inch square pan. Mix the milk and vinegar together and set aside to curdle. |
| 2. | Make the topping: Mix together flour, sugar, cinnamon and nutmeg. Drizzle in canola oil by the tablespoonful. Use your fingers to mix until crumbs form. Alternate mixing and adding canola oil until oil is used and large crumbs have formed. Some of the mixture can still be sandy, but make sure you’ve got mostly large crumbs. |
| 3. | Make the cake: In a large bowl, mix milk mixture, sugar, canola oil and vanilla. Sift in flour, baking powder and salt, and mix until smooth. Fold in raspberries. Pour batter into prepared pan. Evenly spread a layer of chocolate chips onto the batter then evenly sprinkle the topping over chocolate chips and pat down just a bit. |
| 4. | Bake for 35 to 40 minutes. The cake is done when you can insert a knife into the centre and it comes out clean. Let cool for an hour before slicing and serving. Sift the powdered sugar over top to serve. |
 | Vegan Mofo Day 14 recipe comes from: Vegan Brunch: Homestyle Recipes Worth Waking Up For - From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra Moskowitz Basic East Coast Coffee Cake recipe can also be found at Vegansaurus and Isa makes another awesome version and the PPK. |
