Vegan Raspberry Chocolate Cake

Today I made a really yummy chocolate raspberry cake. I followed the instructions on the box and used egg replacement instead of eggs.. but I added frozen raspberries to the bottom of a line cake tin before pouring the batter in. I also used a rectangular brownie pan opposed to the recommended circular pan. I cooked the cake for 35 minutes in a 180c oven. The result is a fudge cake with tart berry goodness! Yum!

Really like this brand as it is one of few that do no contain corn – which I’m allergic to! 

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