Six-Layer Chocolate Cake with Raspberry Preserves

Name: Six-Layer Chocolate Cake with Raspberry Preserves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups melted refined coconut oil or canola oil, plus more for brushing the pans; 2 cups brown rice flour; 1 1/2 cups sorghum flour; 2 cups vegan sugar; 2 cups unsweetened cocoa powder; 1 cup potato starch; 1/2 cup arrowroot; 2 tablespoons baking powder; 1 teaspoon baking soda; 1 teaspoon xanthan gum; 1 tablespoon salt; 2 1/2 cups unsweetened applesauce; 1 cup agave nectar; 1/2 cup vanilla extract; 1 to 1 1/2 cups hot water; 2 batches Sugar-Sweetened Chocolate Dipping Sauce (page 123); 3 cups raspberry preserves

Servings: persons

1 1/2 cups melted refined coconut oil or canola oil, plus more for brushing the pans
2 cups brown rice flour
1 1/2 cups sorghum flour
2 cups vegan sugar
2 cups unsweetened cocoa powder
1 cup potato starch
1/2 cup arrowroot
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 tablespoon salt
2 1/2 cups unsweetened applesauce
1 cup agave nectar
1/2 cup vanilla extract
1 to 1 1/2 cups hot water
2 batches Sugar-Sweetened Chocolate Dipping Sauce (page 123)
3 cups raspberry preserves

1
Line three 9-inch round cake pans with parchment paper, brush with coconut oil, and set aside.
2
In a large bowl, whisk together both flours, the sugar, cocoa powder, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.
3
Add the 1 1/2 cups coconut oil, the applesauce, agave nectar, and vanilla and mix with a rubber spatula until fully incorporated.
4
Add 1 to 1 1/2 cups hot water and mix until a loose batter forms.
5
Divide the batter evenly among the pans and bake for 20 minutes, rotate, then continue baking until a toothpick inserted in the center comes out clean, about 20 minutes more.
6
Let cool in the pans on a rack for 45 minutes.
7
Run a knife around the edges of each cake pan and invert onto a cutting board.
8
To assemble, place one cake layer on a serving plate and cut it in half horizontally.
9
Separate the layers.
10
With a palette knife, spread a thin layer of the chocolate dipping sauce over the top, followed by 2/3 cup of the preserves.
11
Place the remaining half on top and repeat with the remaining layers.
12
Pour the remaining chocolate sauce over the top of the cake, allowing it to drizzle down the sides.

2133

kcal

Calories

113

Fat

273

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/2 cups melted refined coconut oil or canola oil, plus more for brushing the pans, 2 cups brown rice flour, 1 1/2 cups sorghum flour, 2 cups vegan sugar, and more.

Yes, Six-Layer Chocolate Cake with Raspberry Preserves 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!