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Vegan Chocolate Raspberry Cake Recipe

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4 from 12 reviews

This Vegan Chocolate Raspberry Cake is a luscious, dairy-free delight perfect for any celebration or indulgent treat. Made with rich cocoa, freeze-dried raspberries, and layered with a creamy vegan raspberry buttercream, it’s finished off with a glossy dairy-free dark chocolate ganache and fresh raspberries for an elegant presentation. Moist, airy, and bursting with fruity chocolate flavor, this cake is sure to impress both vegans and non-vegans alike.

Ingredients

Cake Batter

  • 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

Buttercream Frosting

  • 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)

Ganache & Decorations

  • 60g dairy-free dark chocolate
  • 50g coconut cream
  • Fresh raspberries (for decoration)
  • Freeze-dried raspberries (for decoration)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C fan. Line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake in batches, keeping unused batter covered with a damp towel.
  2. Make Vegan Buttermilk: In a bowl, combine dairy-free milk with apple cider vinegar and whisk until combined. Set aside for 10 minutes to curdle, creating a vegan buttermilk substitute.
  3. Mix Dry Ingredients: Sift the self-raising flour, cocoa powder, freeze-dried raspberries, caster sugar, baking powder, and bicarbonate of soda into a large mixing bowl. Stir to combine evenly.
  4. Combine Wet Ingredients: Add sunflower oil to the vegan buttermilk and whisk together thoroughly.
  5. Make Batter: Pour wet ingredients into the dry ingredients and mix gently until combined, taking care not to over-mix for a light texture.
  6. Fill Cake Tins: Divide batter evenly among the prepared tins. Tap each tin on the work surface to release air bubbles for even baking.
  7. Bake the Cakes: Place tins in the center of the preheated oven and bake for 25-30 minutes. Test doneness by inserting a skewer; it should come out clean and cakes should spring back when pressed.
  8. Cool the Cakes: Transfer the cakes to a cooling rack, allow them to cool slightly before removing from tins, then cool fully. Optionally, brush with a maple syrup and water mixture to keep moist before frosting.
  9. Make Raspberry Buttercream: In a large bowl, whip dairy-free butter with raspberry jam until creamy. Sift in icing sugar and add freeze-dried raspberries. Whip on high speed for about 5 minutes until smooth and airy. Adjust consistency with dairy-free milk or more butter/icing sugar as needed.
  10. Prepare Piping: Place about 3 heaped tablespoons of buttercream into a piping bag fitted with a medium star nozzle and set aside.
  11. Assemble Layers: Place one cake layer on a serving plate. Spread an even layer of buttercream on top, then create a small well in the center and spoon in a little raspberry jam. Repeat with second and third layers, pressing gently.
  12. Crumb Coat: Apply a thin layer of buttercream all over the assembled cake to trap crumbs. Chill in the fridge for 15-20 minutes to set the frosting.
  13. Final Coat: Remove chilled cake and apply a thicker, final layer of buttercream. Smooth edges using a cake scraper for a professional finish.
  14. Make Ganache: Gently heat dairy-free dark chocolate and coconut cream in a saucepan on low, stirring constantly until fully melted and glossy. Optionally add a small drop of sunflower oil for shine. Let cool slightly before pouring.
  15. Glaze Cake: Pour ganache over the top of the cake, smoothing it out and allowing some to drip down the sides. Refrigerate to chill before decorating.
  16. Decorate: Pipe buttercream swirls around the top edge of the cake. Top each swirl with fresh raspberry and sprinkle freeze-dried raspberries over the cake.
  17. Serve: Use a sharp knife to cut slices and serve. Optionally, drizzle extra chocolate ganache for added indulgence.

Notes

  • If you don’t have three cake tins, bake the layers separately and keep batter covered to prevent drying.
  • The vegan ‘buttermilk’ made by combining dairy-free milk and apple cider vinegar helps create a tender crumb.
  • Adjust the buttercream consistency by adding more dairy-free milk if too thick, or more icing sugar if too soft.
  • The ganache can be made shinier by adding a small amount of sunflower oil while melting the chocolate.
  • To keep cakes extra moist before frosting, brush them with a simple syrup made from maple syrup and water.
  • Coconut cream adds richness to the ganache and keeps it dairy-free and creamy.

Find it online: https://bitezly.com/vegan-chocolate-raspberry-cake-recipe/