Vegan Chocolate Raspberry Cake

Vegan baking used to have such a stigma surrounding it.  People automatically assumed because a cake is vegan it wouldn’t be good, they were constantly passed over in the bakery and always ended up in the bin. That was until I discovered this recipe, and oh my god is it good! You seriously need to try this vegan chocolate raspberry cake to believe it, so moist and gooey. It really is something else.

The best vegan chocolate cake recipe ever, give it a try and see for yourself.

I whipped up this cake and tested it out on the Pet Lamb counter and couldn’t believe the response. Never has a cake sold as fast as this one. Everyone was obsessing over it regardless of their diet, in fact I think the majority of people buying slices were non-vegan.

The best vegan chocolate cake recipe ever, give it a try and see for yourself.

The best thing about this cake is there’s no weird and wonderful ingredients that call for a trip to the local health food store, everything can be bought at any supermarket and if you enjoy baking you’ll probably have most of the ingredients to hand anyway.  Make sure your spread is certified vegan, I used Pure but any brand will work perfectly, and you’re ready to roll.

Let me know if you’d like to see more dairy free, vegan baking on here. I loved whipping this baby up!

The best vegan chocolate cake recipe ever, give it a try and see for yourself.

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Vegan Chocolate Raspberry Cake


  • Author: Katie Deacon
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10
  • Category: Vegan
  • Cuisine: Baking

Description

You seriously need to try this vegan chocolate raspberry cake to believe it, so moist and gooey. It really is something else.


Ingredients

For the cake:

  • 600ml unsweetened soy milk
  • 1tsp lemon juice
  • 300g vegan spread
  • 125g golden syrup
  • 350g golden caster sugar
  • 550g self raising flour
  • 1tsp espresso powder
  • 60g cocoa powder
  • 1tsp baking powder
  • 100g raspberries

For the frosting:

  • 200g vegan spread
  • 450g icing sugar
  • 30g cocoa powder
  • splash unsweetened soy milk
  • best quality raspberry jam
  • raspberries to decorate

Instructions

  1. Preheat the oven to 175C and line two 9″ springform cake tins with baking parchment.
  2. In a large jug combine the soy milk and the lemon juice, stir and set aside to curdle.
  3. In the bowl of an electric mixer whip the vegan spread, golden syrup and caster sugar together till nice and creamy. Turn the mixer down to the lowest setting and add in the milk, flour, cocoa, coffee and baking powder. Mix until fully combined, stir through the raspberries until evenly distributed.
  4. Divide the batter between the prepared tins and bake for 30-35 minutes and a skewer inserted into the cake comes out cleanly. Cool in the tins for 10 minutes before releasing and transferring to a wire rack to cool completely.
  5. To make the frosting whip the vegan spread, icing sugar and cocoa powder in the bowl of an electric mixer. Wrap a tea towel around the top of your mixer to stop the mess. If your frosting is too stiff add a tiny splash of soy milk to loosen.
  6. Spread a generous layer of frosting over one half of the cake followed by a good splodge of good quality raspberry jam. Top with the other cake, frost the top and decorate with fresh raspberries.

 

Notes

You can swap out the jam and fruit to whatever is in season or just leave it out all together for a pure chocolate cake,

Keywords: Vegan, Cake, Raspberry, Baking, Free From, Dairy Free

7 Comments

  1. Emma Phillips
    April 23, 2017 / 9:05 am

    I can attest to how lovely this cake is as I've picked up a slice when its been in-store. Pure is a lovely vegan alternative to butter which we use at home. I agree about the way people act towards vegan items. It is silly really because fruit and vegetables are naturally vegan and there's no stigma there.

    • Katie Deacon
      April 23, 2017 / 9:28 am

      Awh, thanks Emma!! I know, it's so silly. People aren't turning their noses up at Belgian Buns or Oreos!Katie xoxo

  2. Heather
    April 24, 2017 / 1:58 pm

    Every time I make a cake people do a double take – 'Are you sure this is vegan? But, are you really sure?' Still, we can prove them wrong can't we! This looks fab, will certainly have to give it a go, thanks for sharing your recipe 🙂

  3. Choclette Blogger
    April 30, 2017 / 9:47 am

    This looks utterly gorgeous. Raspberries and chocolate are one of the best pairings I reckon. I too was astounded at how good a vegan cake was when I first made one. Now, as you say, it's just become normal Thanks for sharing with We Should Cocoa.

  4. Johanna GGG
    May 26, 2017 / 11:40 am

    This looks delicious – I have my own favourite vegan chocolate cake but would be interested to try this one. Did the raspberries fall to bits in the cake – this so often happens when I put raspberries in a cake

  5. Anonymous
    September 16, 2017 / 9:55 am

    Made this cake yesterday…unfortunately as I took it out of the tins it fell apart 🙁 I have made lots of vegan cake recipes before and this is the first time this has happened. I followed the recipe exactly (apart from the fact that I used vitalite spread, not 'Pure' maybe that is the difference) I think maybe the batter was too wet, next time I will take out a little of the milk and add a little apple sauce to help bind things together. I will definitely be making it again because once I had managed to rescue it by sticking it together with the buttercream and jam, the flavour and texture was absolutely lovely!

    • Katie Deacon
      September 18, 2017 / 7:01 am

      Sorry to hear that, I've made this cake tonnes of times (I even serve it in my cake shop) and have never had this problem. Hope it works out next time.Katie xoxo

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