Vegan Chocolate Raspberry Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time 4 hours
Total Time: 5 hours
Servings: 12 people
Description
Two layers of one-bowl dark chocolate sponge, a fresh and bright raspberry cake filling, and chocolate ganache make up this egg-free cake.
Ingredients
Raspberry Filling
- 2 tablespoons orange juice
- 2 tablespoons corn starch
- 300 grams (2 ½ cups) frozen raspberries 400 grams fresh
- 50 ml (¼ cup) maple syrup
Chocolate Cake
- 220 grams (1 ½ cups) light spelt flour
- 150 grams (¾ cup) granulated sugar I use raw or muscovado
- 60 grams (½ cup) natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 150 ml (⅔ cup) non-dairy milk room temperature
- 1 teaspoon apple cider vinegar
- 150 ml (⅔ cup) black coffee hot
- 125 ml (½ cup) olive oil or a neutral oil
- 2 teaspoons pure vanilla extract
Chocolate Ganache
- 375 ml (1 ½ cups) full-fat canned coconut milk
- 300 grams (10.5 oz.) dark chocolate 70% cocoa solids
- 1 ½ teaspoons pure vanilla extract
Instructions
Raspberry Filling
- Whisk the orange juice and corn starch in a small bowl until the starch is dissolved. A fork works well for this.2 tablespoons orange juice, 2 tablespoons corn starch
- Mix the starch mixture with the raspberries and maple syrup in a saucepan.300 grams (2 ½ cups) frozen raspberries, 50 ml (¼ cup) maple syrup
- Bring to a low boil over medium heat, mixing and mashing the berries with a spoon. Keep at a low boil for five minutes (set a timer), stirring occasionally to prevent sticking.
- Remove from the heat and transfer to a heat-safe bowl to cool to room temperature. Once cool, refrigerate for at least four hours or preferably overnight.
Chocolate Cake
- Preheat the oven to 180°C (350°F) and grease two 22cm (9-inch) cake pans. Line the bottoms of the tins with a round of parchment paper. Set aside.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl. Whisk to combine.220 grams (1 ½ cups) light spelt flour, 150 grams (¾ cup) granulated sugar, 60 grams (½ cup) natural cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon fine sea salt
- Mix the milk and vinegar. The milk should visibly curdle as soon as the vinegar is added, depending on the type of milk. Add to the mixing bowl with the hot coffee, oil, and vanilla. Whisk until fully combined. It will be a thin batter.150 ml (⅔ cup) non-dairy milk, 1 teaspoon apple cider vinegar, 150 ml (⅔ cup) black coffee, 125 ml (½ cup) olive oil, 2 teaspoons pure vanilla extract
- Divide the batter equally between the two prepared cake pans and gently tap on the counter to bring any bubbles to the surface.
- Bake for 18 to 20 minutes, or until a toothpick or wooden skewer inserted into the middle of a cake comes out with a couple small crumbs.
- Place the cakes onto a wire rack and cool fully in the pans.
Chocolate Ganache
- Pour the coconut milk into a bowl and whisk to mix the coconut cream and water, then measure the amount needed into a small saucepan and heat over medium until just simmering.375 ml (1 ½ cups) full-fat canned coconut milk
- While the milk is heating, finely chop the chocolate and place it into a heat-proof bowl.300 grams (10.5 oz.) dark chocolate
- Once the milk is hot, pour it over the chopped chocolate into the bowl. Let this rest for two minutes, then whisk until fully combined. Whisk gently to start with and be sure to mix until fully combined. It might take longer than you think.
- Add the vanilla and whisk again to incorporate. You can place a piece of parchment paper directly onto the ganache now, but I never do this (there is a possibility of it forming a skin, but in my experience it only happens very rarely).1 ½ teaspoons pure vanilla extract
- Cool the ganache to room temperature before frosting the cake.
Assembly
- Place one cake onto a cake stand or plate. Spoon or pipe a border of the ganache around the edge of the cake, creating a dam. This should be fairly high but you can always add to it if needed. Spoon the chilled raspberry filling inside the border.
- Place the other cake layer on top, then spoon the remaining chocolate ganache onto the cake. Use an offset spatula or a spoon to spread the ganache all over the cake. It should be a thin layer around the sides of the cake.
- Decorate with additional raspberries. Serve immediately or chill for up to four hours, uncovered. Note that the ganache will harden if cold.
Notes
Storage and Freezing
Cake layer: once the cakes have fully cooled, wrap in foil and refrigerate for up to three days or freeze up to three months. Thaw at room temperature before assembling.
Raspberry filling: refrigerate, tightly covered, for up to 24 hours before use. To freeze, transfer to a freezer-safe container and freeze up to three months. Thaw in the refrigerator before use.
Ganache: refrigerate in a sealed container for up to one week. Bring to room temperature before frosting the cake. Freeze for up to three months. Thaw in the refrigerator, then bring to room temperature before use. If there is any separation, beat with an electric mixer.
Assembled cake: chill the cake until the ganache hardens, then wrap well and freeze for up to three months. Thaw in the refrigerator and serve cold. If serving at room temperature, be sure to unwrap it before bringing out of the refrigerator to avoid the ganache sticking. Place the unwrapped cake into a cake container or similar to bring to room temperature.
As always, I highly recommend using the weight measurements for accuracy and test exclusively with a scale.
If you don't have coffee, use hot water instead. The cake will have a weaker chocolate flavour if water is used.
Be careful not to over-bake the cake, or it will be dry. I recommend using a timer and an oven thermometer.
To avoid mess when decorating, place several strips of parchment paper under the cake, only around the edges. When you're finished frosting gently pull the strips away and the cake stand will be clean underneath.
It's a very rich cake and I recommend small slices. Only make it if you like dark chocolate.
This recipe has been retested and improved. Changes include making two separate cake layers instead of one large cake and making a separate raspberry filling. The previous recipe was less reliable and often baked unevenly, resulting in a sometimes stodgy texture.
If you want to make the cake in the previous style, use the chocolate cake recipe outlined above and pour half of the batter into a lined 20cm springform tin. Top with a large handful of raspberries, then pour the remaining batter over the berries. Bake for 40 to 45 minutes, then cool fully on a wire rack before frosting.
Nutrition
Serving: 1 | Calories: 474kcal | Carbohydrates: 52g | Protein: 6g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 334mg | Potassium: 243mg | Fiber: 9g | Sugar: 27g | Vitamin A: 41IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.