Vegan Chocolate Raspberry Cake

This is the cake recipe I used for my Star Wars cakes. It's an amazing recipe - very moist and very chocolaty with a nice hint of raspberry. It's also healthier than your typical cake; yes, it's still high in sugar, but it contains less fat, as moisture comes from applesauce and raspberries and not milk and eggs. You can also make it wholewheat, as the cocoa will mask this healthiness. 

Vegan Chocolate Raspberry Cake
1 1/2 cups nondairy milk (plain, unsweetened)
1 1/2 Tablespoons white vinegar
2/3 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup hot water
2 teaspoons instant coffee granules
1 Tablespoon vanilla extract
2 cups all-purpose (plain) or whole wheat flour, or a mix of both
1 1/3 cups granulated (white) sugar
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups frozen raspberries, thawed in the refrigerator

Preheat oven to 350◦F. Grease or line two eight or nine inch round or square pans, or one 9x13 inch rectangular pan.
Add the vinegar to the milk and let stand for 5-20 minutes.
Whisk in the oil and applesauce. Whisk the water into the coffee and add along with the vanilla. Whisk until smooth.
In a separate large bowl, sift together the flour, sugar, cocoa, powder, soda, and salt, mix well. 
Pour the liquid ingredients into the dry and mix until smooth. 
Mash the raspberries in a bowl with a potato masher. They don't need to be smooth or pulverised, just broken up a bit. Stir into the batter.
Spread batter evenly in prepared pan(s). Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean. Cool completely, then frost/decorate.