Chocolate Blackout Vegan Cake

Looking for an excuse to indulge? This cake is not only vegan but contains salutary goji berries.

Whether or not you decide to agree with those who claim numerous health benefits for goji berries, their sweet-sour flavor and raisin-like texture are very agreeable. Cover them with dark chocolate and you have a new road to chocolate nirvana. The bonus is a double dose of anti-oxidents.

Also known as wolfberries, Asian herbalists believe they help eyesight, boost immune function, lower blood pressure, increase life expectancy and more.

Please see



choc cake

Chocolate blackout vegan cake, photo: Kopali

3 cups flour

2 cups sugar

3/4 cup cocoa powder

1 tsp. salt

2 tbp. baking soda

2 tbp. vanilla

2 tbs. cider vinegar

2/3 cup canola oil

2 cups luke warm water


1) Preheat oven to 350°. Lightly oil pan.

2) Combine all dry ingredients. Whisk and sit aside.

3) Combine all wet ingredients and whisk.

4) Add the wet ingredients to the dry ingredients and fold together using a large spatula.

5) Pour into prepared pan and bake about 40 minutes.

6) Test with toothpick. Poke center and it should be dry.



1 cup Kopali Chocolate Covered Goji Berries

1/4 cup canola oil

3 tbs. honey

2 tsp. vanilla

3 tbs. cocoa powder


1) Place all ingredients on top of a double boiler and mix well.

2) Mix gently till Kopali Goji Berries are melted.

3) Pour over cake when cake is warm and still in pan.

4) Cool before covering and sprinkle lots of Kopali Chocolate Covered Goji Berries on top.

5) Enjoy your Kopali Vegan Goji Berry Chocolate Cake


 Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. If you have a great restaurant, recipe or food you’d like to share please send an email.  You can reach her at or

This article is the copyrighted property of the writer and Communities @ Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga


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