A decadent, rich, and ultra fudgy Vegan Raspberry and Chocolate Cake topped with creamy raspberry frosting and fresh raspberries.
This Vegan Raspberry and Chocolate Cake is ultra fudgy, moist, and will simply melt-in-your-mouth. It’s made from a rich chocolate cake based and filled and topped with creamy raspberry frosting and fresh raspberries.
Chocolate + raspberries are truly the perfect combo. This cake has a decadent and rich chocolate based topped with a creamy raspberry buttercream made from fresh raspberry juice and topped with sweet, fresh raspberries.
I am a big fan of easy, no-fuss desserts and definitely don’t go crazy with cake frosting and decorations. That being said, this cake recipe is very straight-forward and feel free to frost it however you wish! Whether that’s rustic like mine, or make more frosting with crumb coat a couple more layers of frosting – up to you!
How to Make Fudgy Vegan Raspberry + Chocolate Cake:
- Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray and line the bottom with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda and powder, and salt.
- In a liquid measuring cup, measure out soy milk and whisk in apple cider vinegar. Let sit for 2 minutes.
- In a medium mixing bowl, whisk together the sugars, milk/vinegar mixture, applesauce, oil, and vanilla until creamy. Fold wet batter into dry until just combined with a few streaks of flour remaining.
- In a liquid measuring cup, measure out 1 cup boiling water and and whisk in 1 tbsp espresso powder. Whisk espresso liquid into cake batter until combined. Divide batter between the two cake pans.
- Bake cakes for 30-32 minutes until a toothpick inserted comes out clean, a few moist crumbs are ok. You do not want to overbake! The center of the cake should slightly spring back when indented. Cool cakes for 15 minutes in the cake pans then take cakes out of pan and cool completely on a wire cooling rack.
- To prepare the frosting, microwave ¼ cup frozen raspberries for 1 min. 30 seconds or until syrupy. Use a handheld mixer to beat vegan butter, non-dairy milk, powdered sugar, and vanilla until thick and creamy. Measure out 1 tbsp of syrup from the microwaved raspberries and beat into the frosting. Optional, add a drop of red food coloring for a brighter pink color.
- Frost cakes as desired, such as frosting between layers, on top, and on the sides. Top with fresh raspberries.
Frequently Asked Questions:
Can this cake by made gluten-free?
I have not tested a gluten-free version of this cake. I am no expert in gluten-free baking, so I recommend doing a google search for a yummy gluten-free, vegan chocolate cake!
Do I have to add espresso powder?
I HIGHLY recommend it. You will not taste the espresso and it’s going to emphasize the chocolate flavor which = a very delicious, rich chocolate cake 🙂
I want more frosting on my cake, what do I do?
Double the frosting recipe! I made enough for a nice thick layer in between layers and on top and a slightly thin layer on the sides. I don’t love cakes that are loaded with frosting, so that’s why I chose the amount I did.
How do I store the cake?
I recommend storing it at room temperature in a cake platter with a lid or a plate covered with plastic wrap. Storing it in the fridge is ok, but it will dry out the cake a bit and the frosting will harden. If you live in a warm climate and think the frosting might melt, then try to find a cool place in your home or store in fridge.
If you’re looking for more vegan cake recipes, you’ll also love this The Best Fluffy Vegan Lemon Cake and Vegan Carrot Cake with Cream Cheese Frosting.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A decadent, rich, and ultra fudgy Vegan Raspberry and Chocolate Cake topped with creamy raspberry frosting and fresh raspberries.
- 2 cups (282g) all-purpose flour
- ¾ cup (62g) cocoa powder (I used Hershey's brand)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup unsweetened soy milk
- 1 tsp apple cider vinegar
- 1 ½ cup (318g) sugar
- ½ cup (120g) dark brown sugar
- ⅔ cup unsweetened applesauce
- ½ cup (94g) vegetable oil
- 2 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1 cup boiling/hot water
- ¼ cup frozen raspberries
- 4 tbsp room temperature vegan butter
- 4 tbsp non-dairy milk
- 4 cups powdered sugar
- 2 tsp vanilla extract
- ½ cup fresh raspberries for topping
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Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray and line the bottom with parchment paper.
-
In a large bowl, whisk together flour, cocoa powder, baking soda and powder, and salt.
-
In a liquid measuring cup, measure out soy milk and whisk in apple cider vinegar. Let sit for 2 minutes.
-
In a medium mixing bowl, whisk together the sugars, milk/vinegar mixture, applesauce, oil, and vanilla until creamy. Fold wet batter into dry until just combined with a few streaks of flour remaining.
-
In a liquid measuring cup, measure out 1 cup boiling water and and whisk in 1 tbsp espresso powder. Whisk espresso liquid into cake batter until combined. Divide batter between the two cake pans.
-
Bake cakes for 30-32 minutes until a toothpick inserted comes out clean, a few moist crumbs are ok. You do not want to overbake! The center of the cake should slightly spring back when indented. Cool cakes for 15 minutes in the cake pans then take cakes out of pan and cool completely on a wire cooling rack.
-
To prepare the frosting, microwave ¼ cup frozen raspberries for 1 min. 30 seconds or until syrupy. Use a handheld mixer to beat vegan butter, non-dairy milk, powdered sugar, and vanilla until thick and creamy. Measure out 1 tbsp of syrup from the microwaved raspberries and beat into the frosting. Optional, add a drop of red food coloring for a brighter pink color.
-
Frost cakes as desired, such as frosting between layers, on top, and on the sides. Top with fresh raspberries.
