• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Simple Vegan Desserts
  • About
  • Recipes
    • Vegan Baking Recipes
    • Vegan Breakfast Recipes
    • Vegan Gluten Free Recipes
    • Vegan Healthier Recipes
    • Vegan No-Bake Recipes
    • Vegan Quick & Easy Recipes
  • Contact

Vegan Treats Blogger

menu icon
go to homepage
  • Home
  • Recipe Index
  • Spring
  • About
  • Contact
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Spring
    • About
    • Contact
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Vegan Baking Recipes

    Published: Dec 5, 2022 · Modified: Jun 9, 2024 by DJ · This post may contain affiliate links · 1 Comment

    Easy Vegan Chocolate Raspberry Cake

    Jump to Recipe Jump to Video Print Recipe

    Bright, pink and thick raspberry glaze is enough to get anybody's attention and that combined with my luscious vegan chocolate raspberry cake is truly a recipe made in heaven.

    The sweetness of the glaze topping compliments the chocolatey nature of the cake so much, along with well as the fresh raspberries inside. It takes less than 30 minutes to make this recipe and it really is a treat for the taste buds and I can't wait for you to try it!

    A thick slice of vegan chocolate raspberry cake laying on its side. The crumb of the cake looks moist and fluffy. this recipe

    I recommend serving the chocolate raspberry cake with either dairy-free custard or dairy-free single cream. They're my personal favorites, but of course, this cake tastes just as good alone.

    Be sure to check out my vegan lemon raspberry cake, vegan almond raspberry nutella bars, vegan raspberry cake and vegan almond raspberry cake for more raspberry dessert inspiration.

    Jump to:
    • Why You Will Love This Cake
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make Vegan Chocolate Raspberry Cake
    • Expert Tips
    • Recipe FAQs
    • More Vegan Chocolate Cake Recipes
    • Easy Vegan Chocolate Raspberry Cake

    Why You Will Love This Cake

    • Aesthetically Beautiful - These chocolate raspberry loaf cakes are so nice to look at. The contrast between the chocolate cake and the pink glaze on top is amazing and automatically makes the cake more appealing.
    • Tastes Amazing - The combination of the sweetness of the raspberries with all of the chocolate sensations is beautiful. This along with the gorgeous texture of the chocolate cakes themselves makes this recipe a real winner. If you've ever tried my vegan chocolate orange cake or my vegan chocolate snickers cake, you'll really enjoy and appreciate this one.
    • Easy to Make - Making this recipe is so simple. All you need to do is combine the dry and wet cake ingredients to form a batter, pour it into cake tins, bake inside the oven and decorate. It really is that easy!
    • Allergy Friendly & Plant Based - This vegan chocolate raspberry cake recipe is entirely vegan and dairy free.

    Ingredient Notes

    The ingredients that you will need in order to make a vegan chocolate raspberry cake laid out on a white, marble backdrop.
    • Apple cider vinegar - If you want cakes which are airy and light, don't skip this ingredient which is vital part of the vegan 'buttermilk' mixture.
    • Cocoa powder - The higher the quality of cocoa powder that you choose to use, the more rich and luxurious your chocolate cakes will taste.
    • Light brown soft sugar - This is one of the best types of sugar that you can use for chocolate cake recipes. Light brown sugar not only creates moisture, but it also contains plenty of molasses. This gives the cakes a unique, strong flavor.
    • Canola oil - This is the same kind of oil as rapeseed oil. It is called different things around the English-speaking world, but there is one thing we can all agree on. It helps to create some of the moistest cakes around. These include my vegan tres leches cake and eggless vanilla peanut butter cake.
    • Fresh raspberries - I prefer to use fresh raspberries over frozen raspberries in this recipe. They're much easier to work with.
    • Powdered sugar - This will be used for the glaze topping. Make sure that the powdered sugar that you use is vegan as some brands add bone char to it for the purpose of whitening.

    See recipe card for full information on individual ingredients and quantities.

    Substitutions & Variations

    • If you're not a big fan of raspberries, you can substitute them out for a different kind of berry such as, blueberries or cranberries. This way you can re-flavor the cake to your preferences, while keeping the concept of the cake. A great example of this is my vegan strawberry chocolate chip cake.
    • You can leave out the glaze topping, if you'd like to eat the cake alone. This is a very common preference and although I love the pink raspberry glaze, it's completely your choice on how you make your cake appealing to yourself.

    How To Make Vegan Chocolate Raspberry Cake

    For the full method, please refer to the recipe card at the bottom of this post.

    Two loaf cake tins greased with vegan butter.

    1: Grease two cake tins with vegan butter.

    Soy milk curdling inside a pyrex glass jug.

    2: Make the vegan buttermilk and let it curdle.

    The chocolate cake ingredients mixed together inside a large bowl.

    3: Mix the dry chocolate cake ingredients inside a large bowl.

    The wet ingredients have been added to the dry ingredients.

    4: Add in the wet ingredients.

    The dry and wet ingredients have been folded together inside the bowl creating a creamy, chocolatey batter. The fresh raspberries have also been added.

    5: Fold the dry and the wet ingredients together to make a chocolate cake batter. Also fold in the raspberries. I dusted them in a little flour.

    The cake batter has been poured into the tins.

    6: Pour the cake batter into two cake tins. Bake the cakes.

    A baked vegan chocolate raspberry cake inside the tin cooling down.

    7: Let the cakes cool fully.

    Pink raspberry glaze inside a small, grey bowl ready to be spread onto the loaf cakes.

    8: Spoon the raspberry glaze onto the cakes.

    Expert Tips

    Equally pour the cake batter - Make sure that you pour the same amount of batter into each tin so that cook at the same speed. Otherwise one may be undercooked and one may be overcooked.

    Don't over-mix the cake batter - Over-mixing the chocolate cake batter will result in you have a dense chocolate cake and nobody wants that. Instead, fold the batter gently until the flour is just combined.

    A whole loaf of my vegan chocolate raspberry cake. There are raspberries inside the cake and lots of pink glaze on top.

    Recipe FAQs

    Why is my chocolate cake dry?

    The cake may have been baked for too long or the oven temperature may have been too high. Chocolate cakes tend to go dry quickly if over-cooked.

    Why do raspberries and chocolate go well together?

    There is a great and unique balance between the tart, sourness of berries and rich chocolate. It's a match made in heaven.

    How can I store chocolate raspberry cake?

    Store this chocolate cake at room temperature inside an airtight container for up to 3 days.

    More Vegan Chocolate Cake Recipes

    • A large, moist slice of my vegan chocolate mousse cake on a shiny, white plate. It is topped and filled with silky mousse.
      Vegan Double Chocolate Mousse Cake
    • A large, gooey slice of vegan chocolate fudge cake on a white plate. Powdered sugar has been sprinkled on top of it.
      Vegan Chocolate Fudge Cake
    • Four chocolate ganache cupcakes on a white and brown plate. They're topped with creamy hazelnut buttercream.
      Vegan Chocolate Ganache Filled Cupcakes with Hazelnut Frosting
    • A large slice of my chocolate and eggless peanut butter cake with peanut butter buttercream in between and on top.
      Easy Chocolate Cake Loaf with Peanut Butter Frosting

    If you tried this Vegan Chocolate Raspberry Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    A whole loaf of my vegan chocolate raspberry cake. There is a bright pink glaze on top and raspberries inside the cake too.

    Easy Vegan Chocolate Raspberry Cake

    You have to try this vegan chocolate raspberry cake. It's super moist and covered with pink raspberry glaze. I think you will love it. 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Chocolate Raspberry Cake
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 Slices
    Calories: 208kcal
    Author: DJ

    Ingredients

    Cake:

    • 200 ml soy milk
    • 1 teaspoon apple cider vinegar
    • 175 g all-purpose flour sifted
    • 25 g cocoa powder
    • 150 g light brown soft sugar
    • 2 teaspoons baking powder
    • 0.5 teaspoon baking soda
    • 1 teaspoon salt
    • 50 ml canola oil rapeseed
    • 1 teaspoon vanilla extract
    • 1 teaspoon maple syrup
    • 120 g fresh raspberries

    Raspberry Glaze:

    • 160 g powdered sugar sifted
    • 5 teaspoons water
    • 12 g raspberries squashed with spoon
    US Customary - Metric

    Instructions

    Preparation:

    • Preheat your oven to 177 Celsius (350F).
    • To finish the preparation, grease two 20cm x 10cm loaf cake tins with vegan butter then set aside.

    Make the cake:

    • Mix the apple cider vinegar into the soy milk to make your vegan buttermilk. Let it curdle for 8 minutes before you use it. Measure out all your other cake ingredients while you wait. 
    • To a bowl, add the all-purpose flour, cocoa powder, light brown sugar, baking powder, baking soda and salt. Mix to combine.
    • Once it has curdled, add the soy milk to the dry ingredients along with the canola oil, vanilla extract and maple syrup. Fold the dry ingredients into the wet ingredients without over mixing.
    • Equally, pour the chocolate cake batter into the two greased cake tins. Bake them in the center of your oven for 20 minutes or until a skewer comes out clean.
    • Allow the chocolate raspberry cakes to cool in the tins for 15 minutes. Then transfer them to a cooling rack.

    Make the glaze:

    • Add your powdered sugar to a small bowl then add the water one teaspoon at a time. The glaze will have a very thick consistency.
    • In another small bowl, squash the raspberries with the bottom of a fork until they become juicy. Mix the raspberries into the glaze until it turns a bright pink color.
    • Spoon the raspberry glaze over the chocolate cakes.

    Video

    Notes

    • Make sure that you pour the same amount of batter into each tin so that cook at the same speed. Otherwise one may be undercooked and one may be overcooked.
    • Over-mixing the chocolate cake batter will result in you have a dense chocolate cake and nobody wants that. Instead, fold the batter gently until the flour is just combined.

    Nutrition

    Calories: 208kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 328mg | Potassium: 107mg | Fiber: 2g | Sugar: 27g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

    More Vegan Baking Recipes

    • Three double fudge brownies stacked on a white plate. They are topped with a large scoop of vanilla ice cream and caramel sauce.
      Double Fudge Brownies (With Ice Cream)
    • A large piece of my sticky date pudding on a white plate. It is topped with ice cream and homemade caramel sauce.
      Best Sticky Date Pudding Cake
    • A soft slice of vegan strawberry shortcake cake on a white plate with a thick layer of whipped cream frosting and streusel on top.
      Vegan Strawberry Shortcake Cake
    • A dessert glass filled with caramel fudge brownie sundae. They layers are topped with lots of caramel and a cherry.
      Caramel Fudge Brownie Sundae

    Reader Interactions

    Comments

    1. Anonymous says

      January 07, 2023 at 7:35 pm

      5 stars
      Such a yummy combo. I want someeee 😋

      Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm DJ. Welcome to Vegan Treats Blogger!

    I'm a self-taught baker and all the recipes which are developed for this website are fully plant-based, dairy-free and egg-free.

    Delicious vegan sweet treats are what we're all here for, right?

    You're in the right place and here, you will have everything you need to satisfy those cravings.

    More about me →

    Vegan Spring

    • A large creamy slice of vegan blueberry pie on a white plate. The rest of the cream pie is in the background.
      Vegan Blueberry Cream Pie (No-Bake)
    • One of my golden brown strawberry cheesecake tacos on a white plate over a dark wooden background. It is filled with cream and bright red strawberry compote.
      Crunchy Strawberry Cheesecake Tacos With White Chocolate
    • A large slice of vegan strawberry lemon cake on a white plate. It is filled and topped with strawberry jelly and lemon buttercream frosting.
      Vegan Strawberry Lemon Layer Cake
    • Vegan lemon curd inside a meson jar. It is dripping down the sides.
      Easy Vegan Lemon Curd
    • One of my vegan raspberry bars on a white plate. The filling is dripping out from the centre.
      Vegan Raspberry Crumble Oatmeal Bars
    • Three vegan carrot cake muffins on a white plate. They are golden in colour.
      Easy Vegan Carrot Cake Muffins with Lemon Glaze

    Popular Recipes

    • A close up shot of caramel drizzling.
      Vegan Dulce De Leche Caramel
    • A shot of a golden brown vegan biscoff cookie. Melted biscoff spread is dripping down the front side.
      Chewy Vegan Biscoff Cookies
    • A stack of vegan banana protein pancakes. Decorated with maple syrup and chopped bananas.
      Fluffy Vegan High Protein Banana Pancakes
    • Four vegan bounty bars on a white plate. One is sliced open revealing the coconut filling.
      Copycat Vegan Chocolate Bounty Bars (No-Bake & Gluten Free)
    • A close up shot of a perfectly round vegan dalgona candy with a star shape imprinted into the centre.
      South Korean Dalgona Honeycomb Toffee Candy (2-Ingredients + Vegan)
    • A slice of my vegan almond lemon cake on a white serving plate. It is topped with toasty flaked almonds and streusel.
      Vegan Almond Lemon Cake

    Footer

    ↑ back to top

    Contact

    • Contact

    About

    • Privacy Policy
    • About
    • Accessibility Policy

    Copyright © 2025 Vegan Treats Blogger

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.