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Chocolate Raspberry Dump Cake Recipe

Serves: 12

Prep: 5 Min

January 2016

You’re five ingredients and one pan away from making this simple dessert. It is 50 % cobbler, 50% cake and 100% delicious.

Ingredients

  • 1/2 cup room temperature vegan butter (I used soy free Earth Balance)
  • 4 cups frozen raspberries
  • 1 1/2 cup gluten-free vanilla cake mix (I used Bob's Red Mill)
  • 1 Tbsp cocoa powder
  • 1 scoop Chocolate Vega® Essentials
  • Optional: Vegan chocolate chips

Preparation

  • Preheat oven to 350F.

  • Lightly grease a 9X13 cake pan with vegan butter substitute.

  • Spread frozen raspberries evenly over cake pan.

  • Melt vegan butter substitute in microwave or on the stove top.

  • Mix cake mix, cocoa powder, and Vega® Essentials or Vega® Protein & Greens together, add vegan butter substitute and combine. Be careful not to over mix.

  • Spread mixture evenly over pan. Add chocolate chips on top if you so desire.

  • Bake for 50 to 60 minutes until the top starts to forms a crust and the berries start to bubble.

  • Remove from oven and let cool for 10 minutes, to completely firm the crust.

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