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!
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.
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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
- 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.
1: Grease two cake tins with vegan butter.
2: Make the vegan buttermilk and let it curdle.
3: Mix the dry chocolate cake ingredients inside a large bowl.
4: Add in the wet ingredients.
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.
6: Pour the cake batter into two cake tins. Bake the cakes.
7: Let the cakes cool fully.
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.
Recipe FAQs
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.
There is a great and unique balance between the tart, sourness of berries and rich chocolate. It's a match made in heaven.
Store this chocolate cake at room temperature inside an airtight container for up to 3 days.
More Vegan Chocolate Cake Recipes
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!
Easy Vegan Chocolate Raspberry Cake
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
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.
Anonymous says
Such a yummy combo. I want someeee 😋