Raspberry Chocolate Cake (Vegan) Recipe

Name: Raspberry Chocolate Cake (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour (I made my own by combining spelt flour and arrowroot flour); 1 ½ cups unbleached cane sugar; 2 teaspoons baking soda (non-aluminum); 1 teaspoon sea salt; ½ cup organic cocoa powder; ¼ cup light oil; ½ cup raspberry preserves; 1 teaspoon organic vanilla extract; 2 ounces unsweetened applesauce; 2 tablespoons apple cider vinegar; 2 cups water (mix with the vinegar); ½ cup softened soy margarine (Earth Balance); ¼ cup soymilk; 3 cups vegan powdered sugar; 1 ½ teaspoons organic vanilla; ½ cup melted semisweet vegan chocolate chips (I used white and dark)

Servings: persons

3 cups cake flour (I made my own by combining spelt flour and arrowroot flour)
1 ½ cups unbleached cane sugar
2 teaspoons baking soda (non-aluminum)
1 teaspoon sea salt
½ cup organic cocoa powder
¼ cup light oil
½ cup raspberry preserves
1 teaspoon organic vanilla extract
2 ounces unsweetened applesauce
2 tablespoons apple cider vinegar
2 cups water (mix with the vinegar)
½ cup softened soy margarine (Earth Balance)
¼ cup soymilk
3 cups vegan powdered sugar
1 ½ teaspoons organic vanilla
½ cup melted semisweet vegan chocolate chips (I used white and dark)

1
["For the cake:.", "Preheat your oven to 350'F.", "Grease and flour two 8"" baking pans.", "Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.", "I used my Kitchen Aid mixer to do this as it really beats the batter good.", "Beat for 1-2 minutes until everything is blended.", "I found the batter to be quite watery.", "Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.", "Use a toothpick to test the middle, if it comes out clean then the cakes are done.", "Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.", "For the Butter Cream:.", "Cream the margarine and soy milk together in a mixer bowl.", "Add half the powdered sugar and blend well.", "Add the remaining ingredients and beat with the electric mixer until light and fluffy.", "To Assemble the Cake.", "Once the cakes are cooled, place one of the cakes onto a serving plate and top with about 1/2 cup of your fruit preserves.", "Spread one side of the other cake with the butter cream frosting and put the two pieces together so the frosting and preserves are in the middle of the cake.", "You might want to add fresh fruit inside, but that's up to you.", "Frost the top and sides of the cake and enjoy.", "Bon Appetit!", "Tip: You can increase the decadence by eliminating the apple sauce and use 3/4 cup of oil, or decrease the fat by eliminating the oil all together and add an extra 1/4 cup of apple sauce.", "This will lighten the calories but make the cake heavier."]

1266

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 cups cake flour (I made my own by combining spelt flour and arrowroot flour), 1 ½ cups unbleached cane sugar, 2 teaspoons baking soda (non-aluminum), 1 teaspoon sea salt, and more.

Yes, Raspberry Chocolate Cake (Vegan) 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.

That's it — enjoy your meal!

Raspberry Chocolate Cake (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions