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    Home » Recipes » Baking Recipes

    Published: Dec 5, 2022 · Modified: Jan 4, 2023 by DJ · This post may contain affiliate links · 1 Comment

    Easy Vegan Chocolate Raspberry Cake

    Jump to Recipe·Print Recipe

    Sweet Chocolatey Cake

    The pink raspberry glaze is back but this time on a vegan chocolate raspberry cake. The sweetness of the glaze compliments the cake so much as well as the fresh raspberries inside.

    Check out my vegan lemon raspberry cake and vegan almond raspberry cake for more raspberry cake inspiration.

    Prefer To Watch Instead?

    Ingredients For This Recipe

    An image of the ingredients that you will need in order to make a vegan chocolate raspberry cake.
    • Soy milk
    • Apple cider vinegar
    • All-purpose flour
    • Cocoa powder
    • Light brown soft sugar
    • Baking powder
    • Baking soda
    • Salt
    • Canola oil - this is the same as rapeseed oil
    • Vanilla extract
    • Maple syrup - gives the cake a little extra sweetness
    • Fresh raspberries - don't use frozen raspberries for this recipe
    • Powdered sugar
    A whole loaf of my vegan chocolate raspberry cake. There are raspberries inside the cake and lots of pink glaze on top.

    How To Make Vegan Chocolate Raspberry Cake

    Step By Step Instructions

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

    Step One

    Grease two cake tins with vegan butter.

    Two loaf cake tins greased with vegan butter.

    Step Two

    Make the vegan buttermilk and let it curdle.

    Soy milk curdling inside a pyrex glass jug.

    Step Three

    Mix the dry chocolate cake ingredients inside a large bowl.

    Dry chocolate cake ingredients mixed together inside a large bowl.

    Step Four

    Add in the wet ingredients.

    The wet ingredients have been added to the dry ingredients.

    Step Five

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

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

    Step Six

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

    The cake batter has been poured into the tins.

    Step Seven

    Let the cakes cool.

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

    Step Eight

    Spoon the raspberry glaze onto the cakes.

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

    Tips For Making Chocolate Raspberry Cake

    Equally Pour Your 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

    This will result in you have a dense chocolate cake and nobody wants that.

    A slightly more zoomed out shot of my chocolate cake. Still equally as yummy as the last. You can see the glaze dripping down the sides.

    Frequently Asked Questions

    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.

    How To Store Vegan Chocolate Cake

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

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

    More Chocolate Cake Recipes

    Vegan Chocolate Orange Cake

    Vegan Chocolate Snickers Cake

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    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


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 30 minutes
    • Yield: 2 Cakes 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    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. 


    Ingredients

    Units Scale

    Cake:

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

    Raspberry Glaze:

    • 160g powdered sugar (sifted)
    • 5 teaspoons water
    • 12g raspberries (squashed with spoon)

    Instructions

    Preparation:

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

    Make the cake:

    1. 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. 
    2. To a bowl, add the all-purpose flour, cocoa powder, light brown sugar, baking powder, baking soda and salt. Mix to combine.
    3. 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.
    4. Equally, pour the chocolate cake batter into the two greased cake tins. Bake them in the centre of your oven for 20 minutes or until a skewer comes out clean.
    5. Allow the chocolate raspberry cakes to cool in the tins for 15 minutes. Then transfer them to a cooling rack.

    Make the glaze:

    1. 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.
    2. 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 colour.
    3. Spoon the raspberry glaze over the chocolate cakes.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Chocolate Raspberry Cake

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 209
    • Sugar: 26.5 g
    • Sodium: 263.8 mg
    • Fat: 4.7 g
    • Carbohydrates: 41.2 g
    • Protein: 2.5 g
    • Cholesterol: 0 mg

    Keywords: vegan baking, vegan raspberry cake, vegan cakes, vegan desserts, vegan treats, vegan chocolate cake

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

    More Baking Recipes

    • A gooey piece of my vegan banana pudding poke cake which is filled generously with pudding.
      Vegan Banana Pudding Poke Cake with Caramel
    • A close up shot showing a chunky piece of my vegan blueberry almond cake which is golden brown.
      Soft Vegan Blueberry Almond Cake
    • One of my vegan raspberry bars on a white plate. The filling is dripping out from the centre.
      Vegan Raspberry Crumble Oatmeal Bars
    • A close up shot showing one of my vegan red velvet bars which has a beautiful, soft texture.
      Vegan Red Velvet & White Chocolate Sheet Cake Bars

    Reader Interactions

    Comments

    1. Anonymous says

      January 07, 2023 at 7:35 pm

      Such a yummy combo. I want someeee 😋

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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