VEGAN CHOCOLATE RASPBERRY CAKE + VEGAN FROSTING – The Scran Line

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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

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VEGAN CHOCOLATE RASPBERRY CAKE

Serves 30

Cake
640g all-purpose flour
688g castor sugar
160 g cocoa powder
3 tsp bicarb soda
2 tsp baking powder
1 tsp salt
1 litre coconut or almond milk
600ml canola oil
6 tsp apple cider vinegar
2 cups frozen raspberries
1 cup crushed freeze dried raspberries

Vegan Chocolate Frosting
500g butter flavoured Crisco shortening
500g dairy free/vegan margarine
1.5kg powdered sugar
2 cups cocoa powder
4 tsp vanilla extract
4 tsp raspberry essence