A decadent, rich, and ultra fudgy Vegan Raspberry and Chocolate Cake topped with creamy raspberry frosting and fresh raspberries.
Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray and line the bottom with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda and powder, and salt.
In a liquid measuring cup, measure out soy milk and whisk in apple cider vinegar. Let sit for 2 minutes.
In a medium mixing bowl, whisk together the sugars, milk/vinegar mixture, applesauce, oil, and vanilla until creamy. Fold wet batter into dry until just combined with a few streaks of flour remaining.
In a liquid measuring cup, measure out 1 cup boiling water and and whisk in 1 tbsp espresso powder. Whisk espresso liquid into cake batter until combined. Divide batter between the two cake pans.
Bake cakes for 30-32 minutes until a toothpick inserted comes out clean, a few moist crumbs are ok. You do not want to overbake! The center of the cake should slightly spring back when indented. Cool cakes for 15 minutes in the cake pans then take cakes out of pan and cool completely on a wire cooling rack.
To prepare the frosting, microwave ¼ cup frozen raspberries for 1 min. 30 seconds or until syrupy. Use a handheld mixer to beat vegan butter, non-dairy milk, powdered sugar, and vanilla until thick and creamy. Measure out 1 tbsp of syrup from the microwaved raspberries and beat into the frosting. Optional, add a drop of red food coloring for a brighter pink color.
Frost cakes as desired, such as frosting between layers, on top, and on the sides. Top with fresh raspberries.