This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients.
Preheat the oven to 180°C (350°F) and grease a 20 cm (8 inch) springform 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.
300 grams light spelt flour, 100 grams coconut sugar, 60 grams cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, 375 ml non-dairy milk, 125 ml olive oil*, 1 teaspoon pure vanilla extract
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.
1 large handful raspberries
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.
100 grams dark chocolate
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.
400 ml canned full-fat coconut milk
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.
2-3 tablespoons maple syrup, 1/2 teaspoon pure vanilla extract
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.
Raspberries
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.