Vegan Raspberry Chocolate Cake Recipe
If you are searching for a luscious dessert that perfectly marries rich chocolate and vibrant berries, look no further than this Vegan Raspberry Chocolate Cake Recipe. This cake is a delightful celebration of deep, velvety cocoa and the fresh tartness of raspberries, all wrapped up in a moist, tender crumb. The magic lies in its entirely plant-based composition, proving you don’t need eggs or dairy to create an indulgent, crowd-pleasing cake. Whether you’re vegan, dairy-free, or just craving something spectacularly delicious, this recipe will quickly become your go-to for special occasions or a scrumptious everyday treat.
Ingredients You’ll Need
The beauty of this Vegan Raspberry Chocolate Cake Recipe is in its simplicity and the way each ingredient plays a starring role. From the cocoa powder’s intense chocolate flavor to the tangy apple cider vinegar that reacts with the baking powder to give the cake its perfect rise and texture, every component is essential.
- 280 g plain flour: The soft foundation that provides structure without weighing down the cake.
- 250 g soft brown sugar: Adds warmth and a subtle molasses flavor for richness.
- 70 g Dutch-processed cocoa powder: Intensifies the chocolate flavor with smoothness and depth.
- 3 teaspoons baking powder: Ensures the cake rises beautifully and stays tender.
- ¼ teaspoon sea salt: Balances sweetness and enhances overall flavor complexity.
- 236 ml soy milk: A creamy liquid that keeps the cake moist and dairy-free.
- 2 teaspoons apple cider vinegar: Works with baking powder to make the cake light and fluffy.
- 1 teaspoon vanilla extract: Adds a sweet aromatic lift to every bite.
- 160 ml strong coffee: Deepens the chocolate notes without overpowering them.
- 80 ml olive oil (or sunflower/rapeseed oil): Contributes moistness and tenderness.
- 200 g chilled full-fat canned coconut milk: Creates the luscious ganache glaze with creamy richness.
- 100 g vegan dark chocolate: Melts into the ganache, bringing silky chocolate indulgence.
- 30 g golden syrup (or rice syrup): Adds subtle sweetness and a glossy finish to the glaze.
- 1 batch vegan raspberry Swiss meringue buttercream: Provides a fluffy, tangy frosting that complements chocolate and raspberry perfectly.
- 200 g fresh raspberries: The fruity star topping that brightens up the cake with color and tartness.
How to Make Vegan Raspberry Chocolate Cake Recipe
Step 1: Prepare the Cake Batter
Before you dive in, it’s crucial to give the recipe a full read-through. Start by preheating your oven to 180°C (356°F) and lining three 6-inch cake tins with parchment paper. Mixing the dry ingredients like flour, sugar, cocoa, baking powder, and salt ensures a uniform batter. Meanwhile, combine soy milk with apple cider vinegar to create a vegan buttermilk that helps the cake rise and become tender. Once your wet ingredients including coffee, oil, and vanilla are added, whisk carefully to avoid overmixing, which can make the cake tough.
Step 2: Bake the Cake Layers
Divide the luscious batter evenly into your prepared tins and bake for about 30 minutes. You’ll know the cakes are perfect when a skewer inserted in the middle comes out clean. Let them cool slightly in the pans before turning them onto a rack to cool fully. For the best texture and ease when decorating, refrigerate the cakes overnight or for a few hours at least.
Step 3: Make the Chocolate Ganache Glaze
Chop the dark chocolate finely and place it in a heatproof bowl. Gently heat coconut milk on the stove until it simmers, then pour it over the chocolate. Allow the mixture to sit briefly before stirring to a smooth, glossy ganache. Stir in golden syrup for a shiny finish and set it aside to cool to room temperature.
Step 4: Assemble and Frost
With a serrated knife, level off any domed tops from the cakes to stack your layers evenly. Start by securing the first sponge layer with a dollop of buttercream. Spread buttercream evenly over each layer, stacking carefully. Finish coating the entire cake with a smooth layer of buttercream using a scraper or spatula, reserving some for the sides for a flawless finish.
Step 5: Glaze and Decorate
If the ganache thickens too much, gently warm it until pourable again. Position your cake over a large bowl to catch drips and pour the ganache over the top, letting it cascade naturally down the sides. Smooth any drips with a spatula and use leftover ganache to add decorative drips around the edges if you’d like. Finally, crown your creation with fresh raspberries for a festive, fruity flourish.
How to Serve Vegan Raspberry Chocolate Cake Recipe
Garnishes
Fresh raspberries are a must as they add vibrant color and a juicy tang that contrasts the rich chocolate. For extra sparkle, a light dusting of powdered sugar or edible flower petals can elevate presentation and delight your guests visually as well as on the palate.
Side Dishes
This cake stands well on its own but pairs beautifully with a scoop of vegan vanilla ice cream or a drizzle of raspberry coulis for added fruitiness. A pot of freshly brewed coffee or a robust black tea also complements the complex chocolate and berry flavors.
Creative Ways to Present
Try serving each slice with a small dollop of the vegan raspberry Swiss meringue buttercream on the side or arrange individual portions on vibrant plates alongside a sprig of mint. For gatherings, consider cutting the cake into bite-sized squares placed artfully on a dessert platter to encourage sharing and conversation.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cake in an airtight container at room temperature for a day, but to keep it fresh longer, refrigeration is best. This will maintain the moistness of the cake and the freshness of the luscious buttercream and raspberries for up to 4-5 days.
Freezing
If you want to make this Vegan Raspberry Chocolate Cake Recipe ahead of time, it freezes well. Wrap the cake layers tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator before assembling and glazing to maintain the best texture and flavor.
Reheating
Since this cake is best enjoyed chilled or at room temperature, reheating isn’t necessary. However, if desired, allow refrigerated slices to sit at room temperature for about 30 minutes before serving to soften the buttercream and release the full flavor profile.
FAQs
Is this Vegan Raspberry Chocolate Cake Recipe suitable for gluten-free diets?
This version uses plain wheat flour, so it is not gluten-free. However, you can experiment by substituting a 1:1 gluten-free baking blend to make a gluten-free version, ensuring your baking powder is gluten-free and adjusting liquid as needed.
Can I substitute the soy milk with another plant milk?
Absolutely. Almond, oat, or cashew milk can work well in place of soy milk, but soy milk’s protein content helps with structure, so the texture may vary slightly.
What if I don’t have apple cider vinegar?
White vinegar or lemon juice can be used as a substitute to create the vegan ‘buttermilk’ necessary for the cake’s rise and tenderness. Stick to the same quantity to maintain the right balance.
How do I make the vegan raspberry Swiss meringue buttercream?
This specialized frosting is made by whipping aquafaba (chickpea water) with sugar until glossy peaks form, then incorporating vegan butter and raspberry puree for tang and sweetness. It’s worth the effort for the light, fluffy contrast it brings to the rich cake.
Can I use frozen raspberries on top?
Fresh raspberries are best for presentation and texture, but if frozen are your only option, thaw them thoroughly and drain excess moisture before decorating to avoid sogginess.
Final Thoughts
This Vegan Raspberry Chocolate Cake Recipe is a wonderfully indulgent yet approachable way to enjoy a decadent dessert that’s totally plant-based. Its harmonious blend of chocolate richness and raspberry brightness will wow anyone lucky enough to taste it. I truly encourage you to give it a whirl and watch it become a favorite centerpiece for celebrations or cozy moments alike.
Print
Vegan Raspberry Chocolate Cake Recipe
- Total Time: 2 hours 30 minutes
- Yield: 15 servings 1x
- Diet: Vegan
Description
This Vegan Raspberry Chocolate Cake is a rich, moist, and decadent dessert perfect for any occasion. Made with vegan-friendly ingredients like soy milk, apple cider vinegar, and a combination of cocoa powder and strong coffee for depth, this cake is layered and coated with a smooth vegan raspberry Swiss meringue buttercream and finished with a luscious chocolate ganache glaze. Fresh raspberries add a fruity, fresh touch to complement the intense chocolate flavor. Ideal for those seeking a dairy-free, egg-free indulgence without compromising taste or texture.
Ingredients
Cake
- 280 g plain flour
- 250 g soft brown sugar
- 70 g Dutch-processed cocoa powder
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 236 ml soy milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 160 ml strong coffee
- 80 ml olive oil (or sunflower oil or rapeseed oil)
Ganache Glaze
- 200 g chilled full-fat canned coconut milk
- 100 g vegan dark chocolate, finely chopped
- 30 g golden syrup (or rice syrup)
Assembly
- 1 batch vegan raspberry Swiss meringue buttercream
- 200 g fresh raspberries
Instructions
- Read Recipe Thoroughly: Familiarize yourself fully with the recipe and instructions to ensure smooth preparation.
- Prepare Cake Pans: Preheat your oven to 180°C (356°F). Line three 6-inch cake tins with parchment paper on the base and spray the sides with oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together plain flour, soft brown sugar, cocoa powder, baking powder, and sea salt until combined.
- Make Vegan Buttermilk: In a jug, combine soy milk and apple cider vinegar and stir. Let this mixture sit for 10 minutes to curdle and mimic buttermilk.
- Combine Wet and Dry Ingredients: Add the vegan buttermilk mixture, coffee, olive oil, and vanilla extract into the dry ingredients. Whisk gently to combine without overmixing to maintain a tender crumb.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 30 minutes or until a skewer inserted in the center comes out clean. Let cakes cool in the pans for 15-20 minutes before transferring to a wire rack to cool completely. Refrigerate in an airtight container to firm up before decorating, preferably overnight.
- Prepare Ganache Glaze: Place chopped vegan dark chocolate in a heat-resistant bowl. Heat the chilled full-fat canned coconut milk in a saucepan over medium heat until it gently simmers. Pour the hot coconut milk over the chocolate and let sit uncovered for 2-3 minutes. Stir gently to form a smooth ganache. Stir in golden syrup and allow to cool to room temperature for 20-30 minutes until it thickens to a glaze consistency.
- Make the Vegan Raspberry Swiss Meringue Buttercream: Prepare this separately following your preferred recipe or instructions provided. This will be used for layering and coating the cake.
- Level the Cakes: Using a serrated knife, carefully trim the domed tops off the cakes to make them flat and even for stacking.
- Assemble the Cake Layers: Place a small dab of buttercream on a cake turntable to secure the first cake layer. Spread a layer of buttercream evenly on top using an offset spatula. Repeat with the second and third layers, applying buttercream between each.
- Crumb Coat and Frost: Use the remaining buttercream to cover the entire outside of the cake smoothly. Use a cake scraper to even out the frosting and create a clean surface for glazing.
- Adjust Ganache Consistency: If the ganache is too thick, gently reheat it over a double boiler or water bath to make it pourable.
- Glaze the Cake: Place the cake on an upside-down cake tin inside a large bowl to catch drips. Pour the ganache over the top and sides, using a spatula to spread it evenly. Collect excess ganache in the bowl to create decorative drips around the edges if desired.
- Decorate with Raspberries: Arrange fresh raspberries on top of the glazed cake to finish.
- Storage: Serve the cake at room temperature on the day of preparation, or store in an airtight container in the refrigerator for 4-5 days, depending on raspberry freshness.
Notes
- Use chilled full-fat canned coconut milk for a rich and creamy ganache; avoid low-fat or refrigerated coconut milk as it may not set properly.
- Golden syrup can be substituted with rice syrup or agave syrup if preferred.
- Chilling the cakes overnight makes them easier to handle and decorate.
- The vegan raspberry Swiss meringue buttercream must be prepared separately; it provides a smooth, stable, and light frosting ideal for layering and coating this cake.
- Make sure not to overmix the batter to avoid a dense cake texture.
- Strong brewed coffee enhances the chocolate flavor but can be omitted or replaced with water if preferred.
- Store the finished cake in an airtight container to preserve freshness, especially because of the fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
