CHOCOLATE RASPBERRY CAKE {VEGAN}

vegan desserts Mar 18, 2021
CHOCOLATE RASPBERRY CAKE {VEGAN}
Originally posted February 11, 2019

CHOCOLATE RASPBERRY CAKE {VEGAN}

One of our most decadent chocolate cake recipes in our bakery is the Raspberry Truffle! It is a moist, chocolate raspberry cake topped with a smooth and silky chocolate ganache!

My aunt Polly absolutely loves our chocolate raspberry cake recipe! She requests it every year, for her birthday, either in cupcake or cake form. Either way, she must have this chocolate raspberry ganache cake combination!

However, over the years, some of our family members have developed a sensitivity and intolerance to dairy. Now, Aunt Polly’s birthday celebrations are very special to us, as she is now the matriarch of our family. And eating cake is super important to us as well! So we had no other choice but to turn this easy Chocolate Raspberry Cake recipe into an easy Vegan Chocolate Cake recipe!

And let me tell you that this vegan recipe is no slacker to the original recipe! Its super moist, brownie-like texture is so fudgy, it sticks to the roof of your mouth. Which is an attribute that makes it a favorite of Robert and Jaye’s!

The sweet and fluffy taste of the raspberry {vegan} buttercream frosting in each layer topped with the oh-so decadentoh-so rich and oh-so chocolaty, chocolate ganache, made with coconut milk and allergy friendly chocolate chunks! Mmmmmmm!

Who says you can’t have your cake and eat it too, just because you’re lactose intolerant?!? NOT US!!!!

HOW TO MAKE A MOIST VEGAN CHOCOLATE CAKE

  • Unsweetened almond milk (Soy milk or any other Non-Dairy milk may also work)
  • Apple cider vinegar

Mix and set aside to let it curdle for about 10 minutes or until all of the ingredients are mixed together.

In a medium sized mixing bowl, add the following ingredients:

Blend altogether and set aside.

In a separate medium to large sized mixing bowl, add the following ingredients:

  • Granulated sugar
  • Unsweetened applesauce

Mix together

  • Refined coconut oil, melted. (Refined  coconut oil does not have the “coconut” flavor like Unrefined coconut oil does.)
  • Vanilla extract (We used Madagascar Bourbon Vanilla Extract) It has less of an alcohol taste and more of a sweet vanilla taste.

Mix together

Add the dry ingredients to the wet ingredients. Pour in your milk and vinegar mixture and mix altogether until well blended. Scraping down the sides of the bowl in-between.

  • Warm water
  • Coffee grinds

Slowly add coffee into your cake mixture until it is well incorporated and smooth.

  • Using two 8″ round cake pans, fill both pans, equally.
  • Bake at 325 degrees for about 35 minutes, or until your toothpick comes out clean.

RASPBERRY VEGAN BUTTERCREAM FROSTING INGREDIENTS

  • Vegan butter
  • Powdered Sugar
  • Unsweetened almond milk (Soy milk or any other Non-Dairy milk may also work)
  • Raspberries

HOW TO MAKE FLUFFY VEGAN CHOCOLATE GANACHE FROSTING

Vegan chocolate ganache ingredients

  • Add semi-sweet chocolate chunks in a medium, heatproof bowl. We used Enjoy Life Mega Semi-Sweet Chocolate Chunks!
  • Heat up coconut milk just to a soft simmer. *Watch closely as it may boil over very quickly*
  • Pour the warm coconut milk over the chocolate chunks.
  • Let it sit until the coconut milk melts the chocolate chunks. About 7-10 minutes.
  • Using a whisk, start in the center of the bowl and whisk in a clock-wise circular motion until the mixture starts to turn dark chocolate and whisk your way outward until you hit the sides of the bowl and the entire mixture is a smooth chocolate color and consistency.

Let your chocolate ganache sit until it stiffens up a little bit. About a half hour or refrigerate 10-15 minutes. Once it’s stiff to the touch, whip it until it’s smooth, fluffy and looks like a frosting consistency. You may use a stand mixer or hand-held mixer. Next, refrain from taking a spoon, sitting on the couch and indulging in the decadent bowl of heaven you just made. Remember, wait for the cake!!!

HOW TO DECORATE YOUR VEGAN CHOCOLATE RASPBERRY CAKE

  • Take the cakes out of the pan
  • Using a serrated knife, tort each cake to make 4 equal cake layers. (If you are anything like me, your cakes will be anything but even. I am horrible at torting cakes). 

Torting a chocolate cake

WHAT DOES TORTING A CAKE MEAN? 

TORTING A CAKE MEANS TO TAKE A KNIFE AND CUT THROUGH THE CENTER OF THE CAKE TO MAKE TWO EVEN LAYERS. THIS MAKES IT EASIER TO MAKE MULTI-LAYERED CAKES. USUALLY, THE CAKE LAYERS ARE FILLED WITH FROSTING, FRUIT OR OTHER DELICIOUS FILLINGS TO ENHANCE THE TASTE OF THE CAKE. *NOW-A-DAYS, THERE ARE TOOLS TO MAKE THIS TASK A LITTLE EASIER THAN USING A KNIFE.*

  • Starting with the bottom layer, fill each cake layer with the raspberry vegan buttercream frosting.

Raspberry vegan buttercream layers

  • Frost the entire cake with the vegan chocolate ganache.
  • Using an offset spatula or knife, starting from the bottom, go around in a circle working your way upwards, make a circular imprint around the cake for a rustic decorated look.

Complete Raspberry Chocolate Cake {Vegan}

  • To complete your “magazine” perfect, chocolate cake, add a few raspberries and dust a little powdered sugar on top. This beauty will be the most delicious centerpiece to any family gathering!

 

Recipe Instructions

Chocolate Raspberry Cake {Vegan}

 
This Vegan Chocolate Raspberry Cake is straight out of a magazine! The moist chocolate cake, mixed with raspberry vegan buttercream and fudgy chocolate ganache is so decadent it will leave you wanting more! 
 
Prep Time40 mins
Cook Time35 mins
Resting Time15 mins
Total Time1 hr 15 mins
 
Course: Dessert
Cuisine: American
Keyword: Cakes from scratch, Chocolate and raspberry cake, Chocolate raspberry cake, Chocolate raspberry ganache, Dessert, easy chocolate raspberry cake, easy vegan chocolate cake, Moist vegan chocolate cake, Vegan Chocolate Cake

 

Servings: 15 People

 

Author: Rob & Jen

Ingredients

Vegan Chocolate Cake

  • 1 Cup Almond milk Unsweetened
  • 1 TBSP Apple cider vinegar
  • 2 1/2 Cups All purpose flour
  • 1 tsp Salt
  • 1 tsp Baking soda
  • 1 Cup Dark Chocolate Cocoa
  • 2 1/2 Cups Granulated Sugar
  • 1 Cup Applesauce Un-sweetened
  • 1/2 Cup Coconut Oil Refined
  • 1 tsp Vanilla Extract
  • 1/2 Cup Warm water
  • 1 TBSP Coffee grinds

Raspberry Vegan Buttercream Frosting

  • 1/2 Cup Vegan Butter (softened) 1 Stick
  • 2 Cups Powdered Sugar
  • 1 TBSP Almond milk Unsweetened
  • 3 Raspberries

Vegan Chocolate Ganache

  • 3 Cups Vegan Chocolate Chunks or Chips
  • 1 Cup Coconut Milk Unsweetened

Instructions

Vegan Chocolate Cake

  • Pre-heat oven to 325 degrees. 
  • Measure out the almond milk and apple cider vinegar. Add together and mix to let it curdle. Let it sit for about 10 minutes or until the rest of the ingredients are mixed. 
  • In a medium bowl, add the flour, salt, baking soda and cocoa. Mix together to incorporate. Set aside. 
  • In a separate mixing bowl, add the sugar and applesauce. Mix to incorporate. Continue to add the melted refined coconut oil and vanilla extract. Mix to incorporate. 
  • Add the dry ingredients to the wet ingredients. Pour in the almond milk and apple cider vinegar mixture and mix well. Scraping down the sides of the bowl in-between. 
  • Mix the coffee grinds in the warm water. Mix and then add to the cake batter. Continue to mix until well incorporated. 
  • Spray and lightly flour two 8" round cake pans. Pour cake batter into both pans evenly. 
  • Bake at 325 degrees for 35 minutes or until your toothpick comes out clean. 
  • Let cool. 

Raspberry Vegan Buttercream Frosting

  • Using a medium sized mixing bowl, cream vegan butter until light and fluffy. Add powdered sugar and almond milk. Continue to whip frosting until well incorporated. Scrape the sides of your bowl and mix again until light and fluffy. Add raspberries and mix for another minute just until raspberries break apart and turn the frosting light pink. 

Vegan Chocolate Ganache

  • Using a heatproof bowl, add vegan chocolate chunks
  • In a small saucepan, heat coconut milk to a light simmer. Do not boil long. Watch closely as the milk could overflow. 
  • Pour the warm coconut milk over the chocolate chunks. Let sit for about 7-10 minutes or until chocolate has melted. 
  • Using a whisk, start in the center of the bowl and whisk in a clock-wise circular motion until the mixture starts to turn dark chocolate and whisk your way outward until you hit the sides of the bowl and the entire mixture is a smooth chocolate color and consistency. 
  • Let your chocolate ganache sit until it stiffens up a little bit. About a half hour or refrigerate 10-15 minutes. Once it's stiff to the touch, whip it until it's smooth, fluffy and looks like a frosting consistency.