A decadent and rich dark chocolate raspberry cake topped with creamy raspberry frosting and fresh blackberries. A dessert fit for valentines day.
Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray.
In a large bowl, whisk together non-dairy milk, non-dairy yogurt, apple cider vinegar, and vanilla extract until creamy. Add flour, sugar, cocoa powder, espresso powder, baking soda and powder, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms.
Evenly distribute batter between the two prepared cake pans. Bake for 20 minutes or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cake to cool in the cake pan for 10 minutes before sliding a butter knife around the edges and inverting the cake on to a wire cooling rack. Allow the cake to cool completely before frosting.
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, powdered sugar, and milk until thick and creamy. Measure out 1 tbsp of syrup from the microwaved raspberries and beat into the frosting.
Frost cakes as desired, such as frosting between and on top of the cake layers. Top with fresh berries of choice.