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Vegan Chocolate Raspberry Cake

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5 from 1 review


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



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


  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.



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,

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Vegan
  • Cuisine: Baking