This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients.
Course Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Ingredients
Vegan Chocolate Raspberry Cake
300grams / 2 cupslight spelt flour
100grams / 1/2 cupcoconut sugar
70grams / 1/2 cupcocoa powder
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsea salt
375ml / 1 1/2 cupsnondairy milkoat, almond, etc.
125ml / 1/2 cupolive oil*
1teaspoonpure vanilla extract
1handfulraspberries
Chocolate Coconut Milk Ganache
4squares / 100 gramsbaking chocolate**
400ml (1 can) full-fat coconut milk
2-3tablespoonsmaple syrupto taste
½teaspoonpure 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, 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.
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. ** 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.