Vegan Chocolate Raspberry Cake

This vegan chocolate raspberry cake just might be your new favourite vegan dessert. It’s the perfect Valentine’s Day treat – but omit the heart sprinkles, and you’ve got yourself a vegan showstopper for any day of the year. It’s easy to make, requires no egg replacements and every bite will send you straight to chocolate + raspberry heaven.

This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta cake – so read on. (For more information you can check out my Disclosure Policy.)

Vegan chocolate raspberry layer cake on a white ceramic cake stand.

Let me start by saying: this is probably the best vegan cake I’ve made to date. (And, you know, I’ve made quite a few.) From the flavour combination – it is, after all, impossible to go wrong with chocolate + raspberries – to the textures and the pretty pretty appearance… this one is a winner.

So while it’s perfect for Valentine’s Day, don’t let that stop you. Make it on a random Tuesday, for a special occasion or just because – for a loved one or as a treat for yourself. This cake demands to be enjoyed and admired and savoured as often as possible.

A large part of its out-of-this-world deliciousness stems from Nature’s Charm Coconut Chocolate Fudge Sauce, which features both in the vegan chocolate sponges AND in the chocolate ganache drip.

You might recognise Nature’s Charm from the vegan hot chocolate cupcakes, vegan salted caramel chocolate tart and vegan chocolate babka. They’re one of my favourite vegan brands, and the Chocolate Fudge Sauce is so delicious, it’s borderline dangerous. (Consider yourself forewarned.)

A piece of the vegan chocolate raspberry cake on a white plate.

6 reasons for why you should make this vegan chocolate raspberry cake ASAP

1. The melt-in-the-mouth, super moist vegan chocolate sponges. The sponges get a triple dose of chocolate, in the form of melted dark chocolate, Nature’s Charm Chocolate Fudge Sauce and Dutch processed cocoa powder. The result are incredibly flavourful, fluffy and moist sponges with a tender crumb.

2. The AMAZING vegan raspberry buttercream frosting. The frosting uses my vegan butter recipe as its basis – this makes it stable and sturdy enough to support the weight of a layer cake with no concerns about it collapsing, even after a few hours at room temperature. The colour and flavour come from freeze-dried raspberries processed with icing sugar into a fine powder – this gives the frosting a real flavour punch without adding moisture to it (which could make it runny).

3. The luscious vegan chocolate ganache drip. The drip gains its wonderful flavour and glossy shine from both the dark chocolate and Nature’s Charm Chocolate Fudge Sauce – it’s super easy to prepare and gives the cake the most wonderful finish.

4. It’s super easy to make. No, seriously. I know it looks super impressive and whatnot, but it’s a piece of cake to prepare (pun 100% intended).

5. No egg replacements!!! This is true for all my vegan recipes: I don’t use any chia, flax or whateverelse eggs in my vegan baking. I simply don’t find it necessary. You can get the most perfect texture, flavour and appearance simply by adjusting the quantities of the other ingredients.

6. It’s simply gorgeous. I mean… just look at it.

Vegan chocolate raspberry layer cake on a white ceramic cake stand.

Before we get to the bits and bobs of making this wonderful cake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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How do you make vegan chocolate cake sponges?

Making the vegan chocolate sponges couldn’t be easier! The whole recipe, including the ingredient quantities, is at the bottom of this post, but here’s an overview (just to additionally convince you that it’s REALLY REALLY easy):

  1. Melt together the dark chocolate, Nature’s Charm Coconut Chocolate Fudge Sauce and sunflower oil (vegetable or coconut oil works too).
  2. Mix together the dry ingredients: plain all-purpose flour, sugar, cocoa powder, baking powder, baking soda and salt.
  3. Mix together the wet ingredients: non-dairy milk (like almond, soy, rice or oat milk), water and lemon juice.
  4. Add the melted chocolate and wet ingredients to the dry, whisk until you get a smooth batter and divide between the lined baking tins.
  5. Bake!

And really, that’s all there is to it. The sponges are perfectly baked when an inserted toothpick or skewer comes out clean or with a stray crumb or two attached.

How do you make vegan chocolate ganache drip?

Making the vegan chocolate drip is almost the same as making a regular (non-vegan) chocolate + double cream based drip, with the addition of Nature’s Charm Chocolate Fudge Sauce.

To make the chocolate ganache drip:

  1. In a small saucepan, mix together the Chocolate Fudge Sauce and
  2. coconut cream (you can also use Nature’s Charm Coconut Whipping Cream). Heat them until melted and just about the boil.
  3. Pour the hot mixture over the dark chocolate. Allow it to stand for 3 – 4 minutes, then
  4. mix it up into a runny, glossy ganache.

4-step process of making the vegan chocolate ganache drip.

Assembling the vegan layer cake

Let’s assume you’ve got the sponges cooled and ready, the frosting whipped up to pink fluffy perfection and the vegan ganache drip ready to go.

Now, onto the fun part – assembling the vegan chocolate raspberry cake!

  1. Level off the sponges (if domed) with a sharp serrated knife and cut each one horizontally in half. Choose a pretty cake stand and start layering the sponges together with the frosting.
  2. Use the bottom half of a sponge for the top layer, turned bottom side up – this will give your cake a nice flat top.
  3. Cover the outside of the cake with the frosting (reserving some for piping on top) and smooth it out with a scraper or offset spatula. Chill the cake for 15 – 30 minutes in the fridge, or until the frosting feels firm to the touch. Then, use a squeeze bottle to create the chocolate ganache drip down the sides. Cover the top of the cake with the ganache and smooth it out.
  4. Decorate the bottom third of the cake with heart sprinkles. Pipe the remaining frosting into pretty swirls on top of the cake and decorate with fresh raspberries.

4-step process of assembling the vegan chocolate raspberry cake.

And… that’s it. You’ve just made the prettiest vegan Valentine’s cake (ever ever ever). Although – and I cannot emphasise this enough – this cake is really too delicious to be enjoyed just once per year.

With that in mind, you can easily omit the heart sprinkles and use crushed freeze-dried raspberries instead, for an everyday kind of cake. Or, you know, use chocolate sprinkles… because more chocolate is ALWAYS a good idea.

I hope you love this cake as much as I do, friends.

Enjoy.

Vegan chocolate raspberry layer cake on a white ceramic cake stand. A slice of the cake is being removed with a cake server.

If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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Vegan Chocolate Raspberry Cake [SPONSORED] - Meet your new favourite vegan layer cake. It’s the perfect Valentine’s Day dessert – but omit the heart sprinkles, and you’ve got yourself a vegan showstopper for any day of the year. It’s easy to make, requires no egg replacements and every bite will send you straight to chocolate + raspberry heaven. Vegan cake recipe. Vegan desserts. Vegan chocolate ganache. Vegan buttercream frosting. Chocolate cake recipe. #vegan #cake
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Vegan Chocolate Raspberry Cake

This vegan chocolate raspberry cake just might be your new favourite vegan dessert. It’s the perfect Valentine’s Day treat – but omit the heart sprinkles, and you’ve got yourself a vegan showstopper for any day of the year. It’s easy to make, requires no egg replacements and every bite will send you straight to chocolate + raspberry heaven.

Course Dessert
Cuisine Dairy Free, Vegan
Keyword chocolate raspberry cake, valentine's cake, vegan buttercream frosting, vegan cake recipe, vegan chocolate ganache drip
Prep Time 45 minutes
Cook Time 45 minutes
Chill Time 15 minutes
Servings 8

Ingredients

For vegan chocolate sponges:

  • 2 oz (60 g) chopped dark chocolate, 60 - 70% cacao solids
  • 1/3 cup (100 g) Nature's Charm Chocolate Fudge Sauce (you can find it here)
  • 2 tbsp + 2 tsp (40 mL) sunflower oil (you can also use vegetable or melted coconut oil)
  • 2 cups + 3 tbsp (265 g) plain all-purpose flour
  • 1 cup (200 g) caster/superfine sugar
  • 1/4 cup (30 g) cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (240 mL) non-dairy milk, room temperature (such as almond, rice, soy or oat milk)
  • 1/2 cup (120 mL) warm water
  • 1 tbsp lemon juice

For vegan raspberry buttercream frosting:

  • 2 batches of the vegan butter recipe (find it here)
  • 3 3/4 cups (450 g) powdered/icing sugar, divided
  • 3/4 cup (30g) freeze-dried raspberries (you can adjust this amount depending on how intense in colour and flavour you want the frosting to be)
  • vegan red food colouring (optional, if you want the frosting to have a more intense colour)

For vegan chocolate ganache drip:

  • 2 oz (60 g) chopped dark chocolate, 60 – 70% cacao solids
  • 2 1/2 tbsp (50 g) Nature's Charm Coconut Chocolate Fudge Sauce (you can find it here)
  • 1/3 cup (60 g) coconut cream (To get coconut cream, place a can of coconut milk in the fridge overnight to get it to separate - then, use the thick cream part and discard the liquid. Alternatively, you can use Nature's Charm Coconut Whipping Cream)

Assembling the cake:

  • fresh raspberries
  • heart sprinkles

Instructions

For vegan chocolate sponges:

  1. Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line two 6 inch (15 cm) round baking tins with baking paper.

  2. In a heat-proof bowl above a pot of simmering water, melt together the chocolate, Chocolate Fudge Sauce and oil.

  3. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.

  4. In a separate bowl, whisk together the non-dairy milk, water and lemon juice.

  5. Add the melted chocolate and wet ingredients to the dry, and whisk everything together until you get a smooth cake batter with no flour clumps.

  6. Divide the batter evenly between the two lined cake tins, tap them gently on the counter to level off the batter and force any air bubbles to the top, and bake at 355 ºF (180 ºC) for about 45 minutes or until an inserted toothpick/skewer comes out clean.

  7. Cool in the baking tins for 10 minutes, then turn the sponges out onto a wire cooling rack to cool completely.

For vegan raspberry buttercream frosting:

  1. Make sure the vegan butter is at room temperature for about 15 - 20 minutes before starting – it shouldn't be runny or melted, but it should be malleable. If you press down on it with your finger, it should leave an indentation.

  2. Using a stand mixer with the paddle attachment or a hand mixer with the double beaters attachment, beat the vegan butter for 3 – 5 minutes until smooth and fluffy.

  3. Using a food processor or blender, process 1/2 cup (60 g) powdered/icing sugar with the freeze-dried raspberries until you get a fine pink powder. Pass the powder through a sieve to remove the seeds.

  4. Add the raspberry sugar along with the remaining 3 1/4 cups of powdered/icing sugar to the vegan butter, and beat for a further 4 – 5 minutes until fluffy and an even pink colour. At this point, you can adjust the sweetness (by adding more powdered/icing sugar) or the colour (by adding red food colouring) if needed.

  5. Set aside until needed. You don't have to keep it in the fridge, a cool place is sufficient (you don't want it to firm up too much, it needs to be easily spreadable).

For vegan chocolate ganache drip:

  1. Place the chocolate into a heat-proof bowl. In a small saucepan, combine the Chocolate Fudge Sauce and coconut cream, and heat them until melted and just about to boil.

  2. Pour the hot mixture over the chocolate. Allow it to stand for 3 – 4 minutes, then mix it until you get a smooth, runny, glossy ganache.

  3. Set aside until needed.

Assembling the cake:

  1. If the sponges are domed, level them with a sharp serrated knife. Then, cut each sponge horizontally in half.

  2. Layer the sponges together with the frosting on a cake stand of choice. Use the bottom half of a sponge for the top layer, turned bottom side up – this will give your cake a nice flat top.

  3. Cover the outside of the cake with the frosting (reserving some for piping on top) and smooth it out with a scraper or offset spatula. Chill the cake for 15 - 30 minutes in the fridge, or until the frosting feels firm to the touch.

  4. If the chocolate ganache drip has cooled too much and is too firm, heat it up briefly in the microwave until runny. Transfer it to a squeeze bottle (you can also just use a spoon) and use it to create the chocolate ganache drip down the sides. Cover the top of the cake with the ganache and smooth it out.

  5. Decorate the bottom third of the cake with heart sprinkles. Pipe the remaining frosting into pretty swirls on top of the cake and decorate with fresh raspberries.

  6. Enjoy!

Storage & serving:

  1. The cake keeps well in a closed container or wrapped in cling film in the fridge for 3 – 4 days. Take the cake out of the fridge to come to room temperature about 10 – 15 before serving.

Vegan Chocolate Raspberry Cake [SPONSORED] - Meet your new favourite vegan layer cake. It’s the perfect Valentine’s Day dessert – but omit the heart sprinkles, and you’ve got yourself a vegan showstopper for any day of the year. It’s easy to make, requires no egg replacements and every bite will send you straight to chocolate + raspberry heaven. Vegan cake recipe. Vegan desserts. Vegan chocolate ganache. Vegan buttercream frosting. Chocolate cake recipe. #vegan #cake Vegan Chocolate Raspberry Cake [SPONSORED] - Meet your new favourite vegan layer cake. It’s the perfect Valentine’s Day dessert – but omit the heart sprinkles, and you’ve got yourself a vegan showstopper for any day of the year. It’s easy to make, requires no egg replacements and every bite will send you straight to chocolate + raspberry heaven. Vegan cake recipe. Vegan desserts. Vegan chocolate ganache. Vegan buttercream frosting. Chocolate cake recipe. #vegan #cake Vegan Chocolate Raspberry Cake [SPONSORED] - Meet your new favourite vegan layer cake. It’s the perfect Valentine’s Day dessert – but omit the heart sprinkles, and you’ve got yourself a vegan showstopper for any day of the year. It’s easy to make, requires no egg replacements and every bite will send you straight to chocolate + raspberry heaven. Vegan cake recipe. Vegan desserts. Vegan chocolate ganache. Vegan buttercream frosting. Chocolate cake recipe. #vegan #cake

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