This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients.
Hi from Canada! We’ve been back home for almost two weeks and I haven’t found much time to write until now. I have a few recipes coming down the pipes for you guys, but they’re all sweet so far. If I don’t end up shooting a salad or something this week then you’re getting a dessert week, why not?
It was Graham’s birthday last month and he wouldn’t let me tell his cousins (we were visiting them in Sweden) so I’ve only just made his birthday cake – this vegan, one-bowl, chocolate raspberry cake with a coconut milk ganache. It looks a bit fancy, doesn’t it? But it’s really simple, I promise, even the icing. I just tossed it on there and made some swoops with a spoon.
The ganache is a full can of coconut milk, including the watery bit, four squares of baking chocolate, and some maple syrup. I’ve posted variations of this ganache before but this is the most streamlined & simple version yet. The trick here is to make the ganache and the cake the night before so everything has cooled down when you’re ready to assemble it.
I did not do that, so my cake went into the freezer for about an hour and it was still slightly warm in the centre. My ganache melted just a tiny bit.
It’s a basic vegan chocolate cake, made with Canadian light spelt flour from Grain (a big thank you to the people over there for sending me some!), cocoa powder, plant milk, olive oil, and a little coconut sugar. I adapted it from my pumpkin and chocolate layer cake and reduced the sugar a bit. Half a cup of coconut sugar for a whole cake is pretty all right, I think.
The cake has a nice light texture and deep chocolate flavour, with some raspberries tossed in halfway through filling the tin with the batter for a little berry surprise in the centre. That is highly recommended and delicious.
It’s a single bowl method, too, because dishes are the worst and cake shouldn’t involve more dishes than necessary, especially when hot water should be avoided at all costs during this steamy weather. You sift all the dry stuff in, then add the milk, olive oil, and vanilla, and stir. Bake, cool, ice, done. You are a master baker.
Please don’t change the type of flour used (NO coconut flour!) and then tell me it didn’t work though, because then you are not a master baker any longer. If you can’t find spelt, all-purpose will work perfectly – but you can buy spelt flour from Grain, and it’s pretty easy to find all over North America these days.
Here’s the deal. My parents live in the countryside, and they let their raspberries grow wild, so I’m picking buckets of them every day. Gotta do something with them, and what’s better than chocolate and raspberry?
Disclaimer: Grain didn’t sponsor this post, but they did send me some product. My opinions remain my own and their spelt flour is Very Good Indeed.
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
Vegan Chocolate Raspberry Cake
- 300 grams / 2 cups light spelt flour
- 100 grams / 1/2 cup coconut sugar
- 70 grams / 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 375 ml / 1 1/2 cups nondairy milk, oat, almond, etc.
- 125 ml / 1/2 cup olive oil*
- 1 teaspoon pure vanilla extract
- 1 handful raspberries
Chocolate Coconut Milk Ganache
- 4 squares / 100 grams baking chocolate**
- 400 ml (1 can) full-fat coconut milk
- 2-3 tablespoons maple syrup, to taste
- 1/2 teaspoon pure vanilla extract
- Raspberries, for topping
- Preheat the oven to 175C / 350F and grease a 20cm / 8 inch spring form pan.
- In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, and salt. Make a well in the centre and pour in the milk, olive oil, and vanilla. Stir until just mixed and no streaks of flour remain.
- Pour half of the batter into the prepared spring form, sprinkle a layer of raspberries in, and top with the remaining batter. Transfer to the oven and bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool the cake on a rack for 15 minutes before removing the sides of the pan. Let the cake cool completely before icing.
Chocolate Coconut Milk Ganache
- Finely chop the chocolate and place it into a heatproof bowl.
- Pour the whole can of coconut milk into a small saucepan, and heat over low-medium until just simmering. Pour the hot milk over the chocolate and let it sit for 30 seconds before whisking to combine.
- Add the maple syrup and vanilla, and sweeten to taste. Let the ganache cool fully in the refrigerator (at least four hours) before icing the cake. To ice, make swoops with the back of a spoon, and top with a couple generous handfuls of fresh raspberries. Store leftover cake in the refrigerator for up to three days.
* You can use another light-tasting oil instead of olive, like avocado, but avoid coconut oil as it will make the cake too dense when it cools.
** I used unsweetened baking chocolate and added a full three tablespoons of maple syrup to have it sweet enough for my taste. If you're using bittersweet chocolate or a dark chocolate with a lower cocoa content, you may want to reduce the amount of maple syrup.
Amount Per Serving: Calories: 310 Total Fat: 15g Saturated Fat: 4g Unsaturated Fat: 8g Cholesterol: 3mg Sodium: 229mg Carbohydrates: 37g Fiber: 10g Sugar: 13g Protein: 13g