Every once in a while I don’t really feel like baking. I want a decadent dessert that has my personal touch without my actually taking the effort to bake. So, what do I do? Semi-homemade to the rescue!

I don’t normally endorse any particular brands, but Amy’s Kitchen makes a frozen Chocolate Cake that is vegan (and gluten free). With a few ingredients that I usually have on hand, I can transform the cake into a Decadent Vegan Baker original without any high altitude fuss. I have brought this creation to parties and fooled everyone into thinking that I slaved all day in the kitchen.

Raspberry Chocolate Amy’s Cake
1 Amy’s Organic Chocolate Cake, defrosted
2 TBS seedless raspberry jam
3 oz dark chocolate
8-10 fresh raspberries
Take the defrosted cake out of the packaging and slice in half horizontally. Spread jam over the bottom half of the cake and top with the top half, like a jelly sandwich. Melt chocolate in a bowl over a double boiler. Pour the melted chocolate over the cake sandwich. Top with fresh raspberries.

Until next time, happy non-baking!