This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients.
This recipe was originally published in July 2018. It’s been updated with improvements to the text and recipe as of July 2020.
Graham always gets a good birthday cake, since his birthday is in summer – this year it was 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.
It’s a basic vegan chocolate cake, made with light spelt flour, cocoa powder, non-dairy 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 berry surprise in the centre. This lightens an otherwise rather rich cake, and makes it into a properly summery dessert.
Ingredients
- Light (sifted) spelt flour
- Coconut sugar
- Cocoa powder
- Baking powder
- Baking soda
- Sea salt
- Non-dairy milk
- Olive oil
- Vanilla extract
- Raspberries
- Dark chocolate
- Full-fat coconut milk
Method
Preheat the oven and grease a springform pan with coconut oil. Add the flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl and whisk it very well – no lumps! Once it’s mixed, add the milk, oil, and vanilla, then stir until just mixed (don’t over-mix) and there aren’t any visible streaks of flour.
Pour about half the batter into the prepared tin, then scatter a generous handful of raspberries over it. Top with the remaining batter, then bake for about 45 minutes or until your cake passes the toothpick test.
It’s a single bowl method 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 steamy summer weather. Mix, bake, cool, ice, done.
To make the ganache, place the chopped chocolate into a heatproof bowl. Heat the coconut milk in a saucepan until simmering, then pour over the chocolate. Let this sit for 30 seconds, then whisk to combine. This needs to cool fully in the refrigerator before icing the cake.
Since both the cake and the icing need plenty of time to cool fully, you might want to make them the night before you plan on serving them to ensure plenty of time for that. Warm cake means melting ganache and you don’t want that.
Chocolate Ganache
I need to write a whole post about this, I think, so that’ll be coming up soon. This recipe – along with these vegan chocolate tarts and chocolate hazelnut cake – uses a full can of coconut milk instead of scooping the cream from the can. It’s easier and less wasteful, and tastes just as good – if anything, it’s even easier to work with.
There’s a caveat, though, in that you need to be very certain that the coconut milk you’re using has a very high fat content. At least 65% is key. If it doesn’t specify, then stick to the safe side and scoop out the cream only. The cake linked above includes some tips on how to fix your ganache if it does turn out too thin, which will happen if you use light coconut milk or a brand that cheaps out on the amount of cream included.
Tips and Notes
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.
Don’t worry about raspberries sinking to the bottom of the cake. The batter is relatively thick, and since they’re going in the middle rather than being mixed throughout, they’ll float in a nice even layer.
Make sure you’re using cocoa powder, not cocoa drink powder, which is something quite different. There should only be one ingredient. If you see anything like sugar, milk powder, etc., then it’s not for baking.
Substitutions
I don’t have a gluten-free substitution for this cake. A good GF blend might work, but I recommend going for a recipe that was developed specifically to be gluten free instead – like this one-bowl gluten free chocolate cake (it has a vegan option). You can, of course, use all-purpose flour in place of spelt for this recipe, and whole-wheat pastry flour works too.
Don’t have fresh raspberries? Use frozen, no problem. Strawberries, cherries, and apricots all make good alternatives, though I don’t recommend frozen strawberries here as they’re too watery. You can also leave the fruit out in a pinch and have an excellent basic vegan chocolate cake.
Olive oil can be replaced by any light-tasting liquid oil. Grape seed, avocado, and so on. I don’t like coconut oil in this cake, it makes it too heavy after cooling. Cane sugar can be used instead of coconut sugar if you prefer.
More Chocolate Desserts
Almond Rye Chocolate Chip Cookies
Chocolate Coconut Pie with Strawberries
Flourless Chocolate Tahini Thumbprint Cookies
Chocolate Hazelnut Tart
Chocolate Chia Mousse
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
This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients.
Ingredients
Vegan Chocolate Raspberry Cake
- 300 grams (2 cups) light spelt flour
- 100 grams (1/2 cup) coconut sugar
- 60 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) non-dairy milk (oat, almond, etc.)
- 125 ml (1/2 cup) olive oil*
- 1 teaspoon pure vanilla extract
- 1 large handful raspberries
Chocolate Coconut Milk Ganache
- 100 grams (3.5 oz) dark chocolate
- 400 ml (13.5 oz.) canned full-fat coconut milk
- 2-3 tablespoons maple syrup, to taste (optional)
- 1/2 teaspoon pure vanilla extract
- Raspberries, for topping
Instructions
- Preheat the oven to 175C / 350F and grease a 20cm / 8 inch spring form pan.
- In a large bowl, whisk 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. Use a wooden spoon to 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.
Notes
* 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 8gCholesterol: 3mgSodium: 229mgCarbohydrates: 37gFiber: 10gSugar: 13gProtein: 13g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Natalie says
Chocolate and raspberry is such a delicious combo! This cake looks divine!
Alexandra | Occasionally Eggs says
Thank you so much, Natalie!
Rachel Leung says
This looks utterly delightful! Definitely putting it on my baking bucket list!
Alexandra | Occasionally Eggs says
Thanks, Rachel! I’m looking forward to making it again soon too 🙂
Jo says
This looks great! To clarify, I can use all-purpose flour instead of spelt? And what about raw cane sugar instead of coconut sugar? Just trying to save myself a few bucks lol.
Alexandra | Occasionally Eggs says
Hi Jo!
I haven’t tried with regular sugar but I’m certain both those substitutions will work perfectly. Let me know how it turns out 🙂
Alexandra
Rebekah Miller says
Hello , This looks amazing and I want to make it this week. Is there a gluten free flour alternative that would work? I have to be gluten free for health reasons now 🙁
Alexandra | Occasionally Eggs says
Hi Rebekah – I think an all-purpose GF flour blend would work fine here.
Sarah says
Hi 🙂 Is there another fruit that I could use instead of raspberries? Where I live, I can only get frozen raspberries. Thanks!
Alexandra | Occasionally Eggs says
Hi Sarah! You can use frozen raspberries no problem in this cake, but any other berries will work well. Apricots might also be nice!
Krisit says
HELLo! My ganache has been in the fridge overnight but it still doesn’t seem think enough. Any suggestions to thicken?
Thanks!
Alexandra | Occasionally Eggs says
Yes! I made this once with light coconut milk by mistake and here’s what I did – put the not thick enough ganache in a heatproof bowl, add another 50g of chopped dark chocolate, and heat over a saucepan of simmering water (a double boiler) until the chocolate melts. Whisk to incorporate and then chill again. Hope that helps!
Vanessa says
Made this for my best friend’s birthday yesterday night, everyone loved it so much thanks for the amazing recipe
Georgia says
Gorgeous cake! I made it for my bestie’s birthday and I’m excited to bring it to her today. What a great idea to just bake raspberries in the middle instead of baking two cakes and layering them.
Sadly my icing came out reeeeally runny and needed some major TLC. In case anyone else has the same problem, I fixed it by adding some icing sugar, cocoa, cornstarch, and finally some more melted chocolate, all blended with a hand mixer to eliminate lumps and then chilled so the extra chocolate would set. Worked a treat!
Alexandra | Occasionally Eggs says
I’m so glad you liked it, Georgia! The icing can turn out a bit runny if the coconut milk doesn’t have a high enough fat content – I’m glad you found a solution that worked for you. You can also see my comment above responding to someone with the same problem and how I’ve fixed it in the past when using lighter coconut milk by mistake : )
Shawn says
Great recipe, excited to try it out! I’ve read that dusting the fresh raspberries in flour before putting them in the batter will help them from sinking in the cake. Your recipe does not say to do that — have you had any problems with the berries all sinking to the bottom?
Alexandra | Occasionally Eggs says
I would dust them in flour if they were being mixed in with the batter, but as they’re being layered, it’s not really a concern. The batter isn’t particularly thin and so I’ve never had issues with the raspberries sinking at all – they’ve always stayed right in place. Hope that helps!
Jen Ungar says
Hello! I am going to try making the ganache later. Would coconut cream work instead of coconut milk? I happen to have that on hand and don’t want to run to the market.
Alexandra | Occasionally Eggs says
Coconut cream will be even better : )
Marco says
I made this a few days ago for my wife’s birthday and she loved it! We both did 🙂 Thanks for sharing 🙂
Alexandra says
I’m so happy to hear that, thanks Marco!