Budget-Friendly Valentine’s Dessert: Egg- and Dairy-Free Chocolate Cake with Raspberry Filling
Decadent. Chocolatey. Inexpensive. Free of common allergens. Well-balanced. Perfectly portioned for you and someone you love. And leftovers.
Sounds like a dream word cloud, doesn’t it?
But maybe a little too good to be true? Like they can’t ALL be true at the same time?
Hypothesis 1: Yes they can! In the form of an egg-free, dairy-free chocolate cake, paired with a raspberry filling and chocolate frosting.
Method
Recipe:
There are 3 components to this recipe.
Eggless, dairy-free chocolate cake (see below)
Raspberry jam (make homemade like me, or use storebought!)
Chocolate frosting
Eggless Chocolate Cake Ingredients:
1 1/2 c flour
3 T cocoa
2/3 cup sugar
1 t baking soda
5 T neutral oil (e.g. canola, vegetable)
1 t vanilla
1 T vinegar
1 c water
Eggless Chocolate Cake Procedures
Preheat oven to 350 degrees.
Mix dry ingredients very well (Figure 1).
Mix in rest of ingredients until well-blended (Not pictured, you need to do this quickly due to the reaction between the vinegar and baking soda).
Pour into greased 8-9 inch square pan and bake immediately for 30 minutes (Figures 2-4).
Note: I doubled this recipe, and it filled one square baking pan, and one 6-inch cake pan. The 6” cake pan was filled more, so it took a few extra minutes to bake. I’ll show you what I did with the round cake today. Stay tuned for another application with the square cake soon!
Figure 1. Dry ingredients.
Figure 2. Pre-baked.
Figure 3. Baked cake in a 6 inch cake pan.
Figure 4. Baked cake in a square baking pan.
Raspberry Jam:
To be clear, I would normally buy jam from a store, like a normal person.
However, I channeled my inner Martha Stewart and Laura Ingalls spirit to make this cake extra frugal! I had this bag of frozen raspberries in my freezer for a long time. A little freezer burned, they were begging to be transformed into something delicious.
I gently warmed the entire 2.5 cups of frozen raspberries (plus accumulated ice) with 1 cup of sugar in a small pot over low heat. Once the berries were defrosted, I increased the heat to medium until it boiled, then reduced to a simmer over low-medium. I continued heating until the mixture thickened (Figure 5).
Figure 5. Cooking jam, or really good potpourri.
To test whether the jam was ready, I used the “plate test.” While the raspberries were cooking, I placed a plate in the fridge. When I thought the jam might be ready, I placed a small spoonful on the plate and placed the plate in the freezer for 2 minutes. When you take it out, it should hold it’s shape. Then, when you drag your spoon (or a finger) through it, the trail should stay intact. Cool and it’s ready to be used (Figure 7)!
Figure 7. 2-ingredient homemade raspberry jam.
Storage note: I did not go through canning best practices, so this jam will not last in the fridge as long as true preserved jam. However, I don’t expect it to need to ;) Some is being used in this cake, and any leftovers will be enjoyed with this weekend’s challah and French toast.
Chocolate Frosting
I used my “Really Good Chocolate Buttercream Frosting” that I described in this early post when we made chocolate macarons.
It’s easy, frugal (cocoa powder instead of chocolate), and somehow, perfectly balanced and decadent. It makes this cake.
Preparation
Finally, assemble the cake!
I sliced the 6-inch round cake into two layers (using the dental floss trick). After placing the first layer on my tray, I piped a ring of chocolate frosting on top of the first layer, around the perimeter. Next, I filled in the ring of frosting with the raspberry jam. This steps helps ensure that it won’t spill out. Then, I carefully placed the top layer atop the first. I applied a crumb coat of frosting, let it chill in the fridge for 30 minutes, then completed the frosting.
Et voila!
Results
The combination of flavors and textures is rich, indulgent, and decadent, without being over the top. The freshness and slight tartness of the raspberries complements the chocolate and helps it feel like just the right balance.
This was shared with my love, Reviewer 1, who was really quiet for a little while, then just said simply, “this is really good, Emily.” Then ate some more.
Figure 8. Frosted cake.
Catch a peak of challah in the background? I used the Challah Prince’s vegan recipe, and topped It with the leftover crumble from our vegan pumpkin muffins.
Figure 9. Would you like a petite slice of cake?
Figure 10. Come on, do I need to convince you any further?
Discussion
I highly recommend making this lovely treat for yourself and someone you love!
It’s just the right amount for 2 to share with a little leftover, or a small party of chocolate lovers.
Deep chocolate flavors were able to be drawn from the cocoa and simple pantry staples, and balanced with a raspberry filling.
Did you even remember that we did this all without dairy or eggs? This recipe is allergen-friendly and wallet-friendly too.
Allergen Safe
This recipe is entirely free of dairy and eggs.
To keep it nut or soy free, ensure that you are using nut and/or soy-free milk alternative and butter alternative in the frosting. Suggested options include oat milk and Country Crock plant-based margarine sticks made with avocado oil.
Limitations: You haven’t tried this yet?!
Future Directions: Stay tuned for another Valentine’s Day treat using this cake as a base!
Storage Tips:
I recommend storing this petite cake in the fridge after you prepare it, to firm up the frosting and let the flavors meld. It’ll keep in the fridge for a few days, if you can stand it.