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! 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s