Description
This vegan chocolate raspberry cake is a decadent treat, perfect for special occasions or a sweet indulgence. The rich chocolate cake layers are complemented by a tart raspberry filling and a creamy chocolate frosting. This recipe is completely plant-based, making it suitable for vegans and those with dietary restrictions.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 cup unsweetened applesauce
- 1 cup plant-based milk (e.g., almond, soy)
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup boiling water
- For the Raspberry Filling:
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- For the Chocolate Frosting:
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ cup plant-based milk
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add sugar, applesauce, plant-based milk, and vanilla extract. Whisk until combined.
- In a small bowl, combine apple cider vinegar and boiling water. Add to the wet ingredients and whisk. The batter will be thin.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries soften and release their juices (about 5-7 minutes).
- In a small bowl, whisk together cornstarch and water. Add to the raspberry mixture and cook, stirring constantly, until thickened (about 1 minute). Remove from heat and let cool.
- Make the Chocolate Frosting: In a large bowl, cream together vegan butter, powdered sugar, and cocoa powder until light and fluffy.
- Add plant-based milk and vanilla extract. Beat until smooth and creamy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with half of the raspberry filling. Top with the second cake layer. Spread the remaining raspberry filling over the top. Frost the entire cake with the chocolate frosting.
- Decorate with fresh raspberries, if desired.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- Make sure your vegan butter is at room temperature to ensure a smooth frosting.
- If you don’t have apple cider vinegar, you can substitute with white vinegar.
- Store leftover cake in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 5g