Raspberry Cake (and don’t give away your heart . . .pan)!

Raspberry Cake -- Epicurean Vegan

Happy Valentine’s Day!

Yesterday as The Husband and I were moseying through an antique shop, he asked me, “Did you get me anything for Valentine’s Day?” Having not even thought about this (card company) holiday, I truthfully answered, “Uh, no.” He suddenly looked relieved. “Good! I didn’t get you anything!” Frankly, I was relieved, too. I told him I’d bake him something. So when I got to that today I realized I no longer had my red, ceramic, heart-shaped pan anymore. I think I Goodwilled it because I never used it. I was quite disappointed, as it would have been perfect for this cake. Oh well. The sentiment is still there! This recipe is essentially the same as my muffin recipe from a year ago, but I used raspberries instead of blueberries.

INGREDIENTS:
Cake:
1/4 C Earth Balance margarine
1/2 C apple sauce
1/2 tsp salt
1 C sugar
2 C flour
1 Tbs baking powder
1 tsp vanilla
1/2 C almond milk
2 C fresh or frozen raspberries (If using frozen, thaw and drain liquid)

Crumb topping:
1/4 C sugar
1/8 C flour
3/4 tsp cinnamon
2 Tbs Earth Balance butter

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the raspberries. Mix well. Fold in the raspberries.

Raspberry Cake -- Epicurean Vegan

To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.

Raspberry Cake -- Epicurean Vegan

Lightly grease an 8×8″ baking pan. You can also use a bundt pan, just remember to put the crumb topping on first, before pouring in the batter.

Raspberry Cake -- Epicurean Vegan

Top with crumb topping and bake for 30-33 minutes.

Raspberry Cake -- Epicurean Vegan

Let cool 5-10 minutes before slicing. Enjoy!

Raspberry Cake -- Epicurean Vegan

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