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
Scale
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
