Name: Vegan Chocolate Raspberry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 480ml dairy-free milk (unsweetened soya milk works best); 2 teaspoons apple cider vinegar; 400g self-raising flour; 60g cocoa powder; 1 tablespoon freeze-dried raspberries; 300g caster sugar; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 120ml sunflower oil; 530g dairy-free butter (e.g., Flora block butter); 2 tablespoons St Dalfour Raspberry Jam; 500g powdered/icing sugar; 1 1/2 tablespoons freeze-dried raspberries; Dairy-free milk (if needed for consistency); 60g dairy-free dark chocolate; 50g coconut cream; Fresh raspberries (for decoration); Freeze-dried raspberries (for decoration)

If you’re craving a dessert that combines rich chocolate with the bright, tangy punch of raspberries, you’re going to fall head over heels for this Vegan Chocolate Raspberry Cake Recipe. It’s a divine treat that brings together moist layers of cocoa-infused cake, luscious raspberry buttercream, and a glossy chocolate ganache topping. Whether you’re vegan, dairy-free, or just an adventurous dessert lover, this cake promises a perfect balance of indulgence and freshness that feels like a celebration in every bite.

Ingredients You’ll Need

A thick, round chocolate cake layer sits on a white plate with red hearts on it, placed on a white marbled surface. On top, there is a smooth layer of light pink frosting being spread by a woman's hand holding a spoon, creating soft, wave-like swirls. The dark brown cake contrasts sharply with the creamy pink frosting, showing clear texture differences between the dense cake and airy frosting. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you—this recipe is all about simple, essential components that each play a key role. From the dairy-free milk creating the perfect ‘buttermilk’ base to the freeze-dried raspberries adding bursts of flavor and color, every ingredient helps build the cake’s moist texture, rich taste, and stunning appearance.

Dairy-free milk (480ml, unsweetened soya milk works best): Forms the liquid base and reacts with vinegar to mimic buttermilk’s tang.
Apple cider vinegar (2 teaspoons): Curds the dairy-free milk for that tender crumb structure.
Self-raising flour (400g): The foundation for a fluffy cake without extra leavening agents.
Cocoa powder (60g): Gives deep, chocolatey richness that’s not overpowering.
Freeze dried raspberries (1 tablespoon + 1½ tablespoons for frosting and décor): Adds natural fruit flavor and speckles of vibrant pink throughout.
Caster sugar (300g): Sweetens the cake while keeping a fine texture for smooth batter.
Baking powder (1 teaspoon) and bicarbonate of soda (1 teaspoon): Essential to help the cake rise perfectly light and airy.
Sunflower oil (120ml): Keeps the cake moist and tender without heaviness.
Dairy-free butter (530g, e.g., Flora block butter): Creates a creamy, airy buttercream that’s indulgent yet vegan.
Powdered/icing sugar (500g): The base for the smooth frosting.
St Dalfour Raspberry Jam (2 tablespoons): Offers a natural, fruity sweetness in the frosting and between layers.
Dairy-free dark chocolate (60g): Transforms into a shiny ganache that crowns the cake beautifully.
Coconut cream (50g): Makes the ganache glossy and adds richness without dairy.
Fresh raspberries and freeze dried raspberries (for decoration): The cherry on top that adds freshness and visual delight.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Chocolate Raspberry Cake Recipe

Step 1: Prepare Your Batter

Start by preheating your oven to 180°C fan and lining three 8-inch loose base cake tins with greaseproof paper. If you only have one or two tins, no worries — just bake the layers one at a time and cover the unused batter with a damp tea towel to keep it fresh. Next, mix the dairy-free milk with apple cider vinegar and let it sit for about 10 minutes to create a vegan ‘buttermilk’ that’s essential for moistness and fluffiness. Meanwhile, sift together the self-raising flour, cocoa powder, freeze dried raspberries, sugar, baking powder, and bicarbonate of soda, ensuring everything is well combined.

Step 2: Combine Wet and Dry Ingredients

Whisk the sunflower oil into the ‘buttermilk’ mixture, then gently fold this wet mixture into your dry ingredients. Be careful not to over-mix; you want all the ingredients just blended to keep the batter light and airy. Pour the batter evenly into your lined tins and tap them on the countertop to remove air bubbles that could cause uneven baking.

Step 3: Bake and Cool

Bake the tins in the center of the oven for 25 to 30 minutes. The cakes are done when a skewer inserted in the center comes out clean, and they’re springy to the touch. Transfer the cakes to a wire rack and let them cool slightly before removing them from the tins. Once completely cooled, place the layers in a sealed container to maintain freshness. For an extra moist finish, a light brush of maple syrup diluted with water on the cakes before storage works wonders.

Step 4: Make the Raspberry Buttercream

In a large bowl, whip the dairy-free butter with 2 tablespoons of raspberry jam until creamy and fluffy, ideally using a stand mixer for best results. Gradually sift in the icing sugar along with 1½ tablespoons of freeze dried raspberries. Whip the mixture on high for about 5 minutes, adding small splashes of dairy-free milk if needed to reach a smooth, airy texture. If your frosting feels too thick, try adding extra chunks of butter; if too soft, sift in more icing sugar. Don’t worry if it looks a bit split — adding butter chunks will bring it back to silky perfection.

Step 5: Assemble the Cake

Reserve three heaped tablespoons of buttercream in a piping bag with a medium star nozzle for decorating later. Place one cake layer on your serving plate, then evenly spread some buttercream over the top using an offset spatula. Create a small well in the middle and gently spoon in some raspberry jam—just enough so it won’t ooze out when you stack the next layer. Add the second and third layers the same way, then cover the entire cake with a thin crumb coat of buttercream. Chill the cake in the fridge for 15-20 minutes to set this first coat, making the cake easier to frost smoothly in the next step.

Step 6: Final Coat and Ganache

Remove the crumb-coated cake from the fridge and apply a thicker, final layer of buttercream. Use a cake scraper to smooth the edges perfectly. Meanwhile, melt the dairy-free dark chocolate with the coconut cream over low heat, stirring constantly until silky and glossy. For an extra shiny finish, add a drop of sunflower oil into the ganache. Let the mixture cool a bit, then pour it gently over the top of the cake, using an offset spatula to smooth it and allow some drips down the sides. Pop the cake back into the fridge to chill and firm up the ganache before decoration.

Step 7: Decorate and Enjoy

Once the ganache has set, pipe swirls of the reserved raspberry buttercream evenly around the top edge of the cake. Place a fresh raspberry atop each swirl and scatter some freeze dried raspberries for a lovely textured finish. Slice your Vegan Chocolate Raspberry Cake Recipe with a sharp knife, serve, and prepare to delight in every luscious bite!

How to Serve Vegan Chocolate Raspberry Cake Recipe

The image shows a tall cake with smooth light pink frosting all around. On top of the cake is a thick, shiny layer of dark chocolate glaze that spreads to the edges. Around the top edge of the cake, there are swirls of pink cream evenly spaced. A woman's hand is placing a fresh, red strawberry on one of the pink cream swirls. The cake sits on a white plate, and the background is a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries are the natural star garnish here, adding juiciness and a pop of vibrant color that beautifully complements the luscious buttercream and glossy ganache. Don’t shy away from sprinkling extra freeze dried raspberries for a crunchy texture contrast and that pretty powdery pink sprinkle effect. A few edible flowers can also elevate the presentation for special occasions.

Side Dishes

Pair this cake with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream for a creamy side that balances the intense flavors. A warm cup of herbal tea or freshly brewed coffee enhances the overall experience, especially if you want to savor the layers slowly. For a fresh take, serve alongside a bright raspberry coulis to intensify the raspberry notes.

Creative Ways to Present

Get playful and slice the Vegan Chocolate Raspberry Cake Recipe into petite squares or even mini layered cupcakes for a party platter. You can also add edible gold dust on the ganache for a glamorous touch. Another fun idea is to use the buttercream for piped rosettes on individual plates paired with fresh raspberry halves and chocolate shards for a plated dessert version.

Make Ahead and Storage

Storing Leftovers

Store your leftover cake in an airtight container in the refrigerator to keep the buttercream fresh and prevent the cake from drying out. It generally keeps beautifully for up to 4 days, maintaining both its moist texture and vibrant flavors.

Freezing

If you want to prepare in advance or save some for later, slice the cake into individual portions, wrap them tightly in plastic wrap, and place inside a freezer-safe container. The cake freezes well for up to 2 months. When ready to enjoy, thaw slices slowly overnight in the fridge to preserve the texture and taste.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is typically unnecessary. If you prefer to eat it warmer, allow the cake to come to room temperature first; gentle warming can be done, but avoid microwaving to keep the ganache and frosting intact.

FAQs

Can I use other types of dairy-free milk?

Absolutely! While unsweetened soya milk works best for structure and taste, almond or oat milk are also good alternatives. Just make sure they are unsweetened to avoid altering sweetness levels.

Do I have to use freeze dried raspberries?

Freeze dried raspberries add a concentrated raspberry flavor and pretty flecks in the batter and frosting. You can substitute with finely chopped fresh raspberries, but the texture and color might differ slightly.

Is this recipe gluten-free?

This recipe uses self-raising flour which contains gluten. For a gluten-free version, you’d need to find a self-raising gluten-free flour blend and possibly adjust rising agents—though it’s not tested here.

How can I make the frosting less sweet?

To reduce sweetness, try cutting back a little on the icing sugar or adding a pinch of salt to the buttercream. Keep in mind that frosting balance is important for texture, so adjust gradually.

Can I make this cake nut-free?

Yes! This recipe does not include nuts by default, but always double-check your dairy-free butter and chocolate ingredients to ensure they are nut-free if you have allergies.

Final Thoughts

I can’t recommend this Vegan Chocolate Raspberry Cake Recipe enough—it’s one of those rare desserts that feels like a celebration every time you slice into it. The harmony of rich chocolate, lively raspberries, and airy frosting is truly unforgettable. So go ahead, gather your ingredients, and treat yourself and your loved ones to this stunning cake that’s as joyful to make as it is to enjoy.