Decadent Vegan Chocolate Raspberry Cake Recipe

Name: Decadent Vegan Chocolate Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup Unsweetened Vanilla Almond Milk; 2 Tablespoons White Vinegar; 2/3 cups Melted Coconut Oil (or Sub Canola Oil); 1/2 cups Strong Brewed Coffee; 2 teaspoons Pure Vanilla Extract; 3/4 cups Mashed Raspberries; 1/2 cups Unsweetened Applesauce; 2 cups Whole Wheat Pastry Flour Or All-Purpose Flour; 1-1/3 cup Cane Sugar (or Granulated Sugar); 1 cup Unsweetened Cocoa Powder; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/4 teaspoons Pink Himalayan Salt Or Sea Salt; FOR THE FROSTING:; 1 cup Softened Coconut Oil; 2/3 cups Unsweetened Cocoa Powder; 1/4 cups Dairy Free 100% Bakers Chocolate; 2 teaspoons Pure Vanilla Extract; 1/4 cups Unsweetened Vanilla Almond Milk; 2-1/2 cups Powdered Sugar

Servings: persons

FOR THE CAKE:
1-1/2 cup Unsweetened Vanilla Almond Milk
2 Tablespoons White Vinegar
2/3 cups Melted Coconut Oil (or Sub Canola Oil)
1/2 cups Strong Brewed Coffee
2 teaspoons Pure Vanilla Extract
3/4 cups Mashed Raspberries
1/2 cups Unsweetened Applesauce
2 cups Whole Wheat Pastry Flour Or All-Purpose Flour
1-1/3 cup Cane Sugar (or Granulated Sugar)
1 cup Unsweetened Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/4 teaspoons Pink Himalayan Salt Or Sea Salt
FOR THE FROSTING:
1 cup Softened Coconut Oil
2/3 cups Unsweetened Cocoa Powder
1/4 cups Dairy Free 100% Bakers Chocolate
2 teaspoons Pure Vanilla Extract
1/4 cups Unsweetened Vanilla Almond Milk
2-1/2 cups Powdered Sugar

1
Preheat oven to 350u00b0F. Lightly spray two 8 or 9-inch round cake pans and dust with cocoa powder.
2
Mix almond milk and vinegar in a large mixing bowl. Let sit for a few minutes to activate.
3
Add oil, coffee, vanilla, raspberries, and applesauce. Beat until foamy. Gradually add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Beat until there are no lumps.
4
Divide batter between cake pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Let cool before frosting or you will have warm, sliding, melting frosting.
5
While cake is baking, prepare frosting in the same batter bowl by beating together all ingredients until light and fluffy, adding powdered sugar in gradually.
6
Once cake has cooled, frost! This goes great with a glass of almond milk.

1681

kcal

Calories

110

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup Unsweetened Vanilla Almond Milk, 2 Tablespoons White Vinegar, 2/3 cups Melted Coconut Oil (or Sub Canola Oil), and more.

Yes, Decadent Vegan Chocolate Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Decadent Vegan Chocolate Raspberry Cake

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