Vegan Dark Chocolate Raspberry Cake

A decadent and rich dark chocolate raspberry cake topped with creamy raspberry frosting and fresh blackberries. A dessert fit for valentines day.

dark chocolate raspberry cake

Valentines day is coming up in a couple weeks and I am sure your loved one would appreciate a decadent dessert like this cake. What better gift than a home-baked dessert. Straight from the heart and absolutely delicious! 

Chocolate + berries is truly the perfect combo. This decadent dark chocolate cake is paired with a creamy raspberry buttercream and topped with fresh blackberries. If it is even possible your significant other will love you even more after giving them a slice…or two of this mouthwatering cake. Or if you’re enjoying this all to yourself, then what’s better than some self love.

If you’re looking for more cake recipes make sure to check out these on the blog:

Vegan Carrot Cake with Cream Cheese Frosting

Healthier Double Chocolate Cake

Vegan Molten Lava Cake

vegan dark chocolate raspberry cake

Why You’ll Love This Dark Chocolate Raspberry Cake:

Simple and straight-forward recipe. This recipe contains easy-to-follow directions and simple ingredients. There is no complicated prep and can be completed by non-amateur and amateur bakers alike.

Fluffy and moist. No one likes a dry and flat cake. This dark chocolate raspberry cake is anything but that. It’s pillowy and the buttercream melts in your mouth.

The ideal Valentines Day treat. I don’t know about you, but nothing screams Valentines Day to me more than chocolate and berries. Enjoy with your significant other or heck make it for yourself because you “deserve” it.

Vegan. This cake contains no dairy or eggs, instead it uses non-dairy yogurt as an egg replacement and non-dairy milk instead of regular milk.

dark chocolate raspberry cake
dark chocolate raspberry cake

How to Make a Vegan Dark Chocolate Raspberry Cake:

A simple, no-fuss recipe.

  1. Preheat the oven to 350F. Grease two 8-inch cake pans with non-stick cooking spray.
  2. In a large bowl, whisk together non-dairy milk, non-dairy yogurt, apple cider vinegar, and vanilla extract until creamy. Add flour, cocoa powder, espresso powder, baking soda and powder, sugar, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms.
  3. Evenly distribute batter between the two prepared cake pans. Bake for 20 minutes or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cake to cool in the cake pan for 10 minutes before sliding a butter knife around the edges and inverting the cake on to a wire cooling rack. Allow the cake to cool completely before frosting.
  4. To prepare the frosting, microwave 1/4 cup frozen raspberries for 1 min. 30 seconds or until syrup. Use a handheld mixer to beat vegan butter, powdered sugar, and milk until thick and creamy. Measure out 1 tbsp of syrup from the microwaved raspberries and beat into the frosting.
  5. Frost cakes as desired, such as frosting between and on top of the cake layers. Top with fresh berries of choice.
vegan dark chocolate raspberry cake

This Vegan Dark Chocolate Raspberry Cake is…

  • Simple and straight-forward.
  • Fluffy and moist.
  • The Ideal Valentines Day treat.
  • Vegan.
  • Oh so delicious.

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vegan dark chocolate raspberry cake
Vegan Dark Chocolate Raspberry Cake
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

A decadent and rich dark chocolate raspberry cake topped with creamy raspberry frosting and fresh blackberries. A dessert fit for valentines day.

Course: Dessert
Keyword: valentines day dessert, vegan dark chocolate raspberry cake
Servings: 12 servings
Author: Taavi Moore
Ingredients
  • cup + ¼ cup non-dairy milk
  • cup unsweetened, plain non-dairy yogurt
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 cup sugar
  • ¼ cup dark cocoa powder
  • 1 tbsp instant espresso powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
Raspberry Frosting
  • ¼ cup frozen raspberries
  • 4 tbsp vegan butter
  • 4 cups powdered sugar
  • 4 tbsp non-dairy milk
  • ¼-½ cup fresh berries of choice for topping
Instructions
  1. Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray. 

  2. In a large bowl, whisk together non-dairy milk, non-dairy yogurt, apple cider vinegar, and vanilla extract until creamy. Add flour, sugar, cocoa powder, espresso powder, baking soda and powder, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms. 

  3. Evenly distribute batter between the two prepared cake pans. Bake for 20 minutes or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cake to cool in the cake pan for 10 minutes before sliding a butter knife around the edges and inverting the cake on to a wire cooling rack. Allow the cake to cool completely before frosting. 

  4. 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, powdered sugar, and milk until thick and creamy. Measure out 1 tbsp of syrup from the microwaved raspberries and beat into the frosting. 

  5. Frost cakes as desired, such as frosting between and on top of the cake layers. Top with fresh berries of choice.

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