Nothing beats the rich, deep chocolate flavor of a moist, fluffy vegan chocolate raspberry cake. Whether you’re a seasoned baker or a newbie, this recipe is designed to be simple, easy to follow, and absolutely delicious. Imagine layers of Vegan Chocolate Raspberry Birthday Cake Recipe infused with cocoa, a luscious raspberry buttercream, and a silky chocolate ganache drip—pure indulgence in every bite!
In this article, we’ll break down every step of making the perfect vegan layer cake—from preparing the batter to assembling and decorating. Get ready to bake the best vegan cake you’ve ever tasted!
Why You’ll Love This Vegan Chocolate Raspberry Birthday Cake Recipe
This isn’t just any chocolate cake recipe—this is the ultimate vegan version! Here’s why you’ll fall in love with this decadent dessert:
- Rich Chocolate Flavor – Made with high-quality cocoa powder and dark chocolate, this cake has a deep, intense chocolate flavor that’s irresistible.
- Moist and Fluffy Texture – Thanks to vegan buttermilk, this cake stays light and fluffy while maintaining a moist chocolate cake consistency.
- Perfectly Balanced Sweetness – The combination of fresh raspberries and raspberry jam gives a tart contrast to the sweetness of the chocolate ganache frosting.
- Completely Dairy-Free & Egg-Free – This vegan baking masterpiece is suitable for everyone, whether you’re plant-based or just love delicious cake.
- Easy to Make – No fancy equipment or skills required—just simple ingredients and an easy-to-follow method.
Easy Vegan Chocolate Raspberry Birthday Cake Recipe – A Decadent Delight for Every Celebration
Course: vegan cake10
servings20
minutes35
minutes320
kcalIngredients Vegan Chocolate Raspberry Cake
- For the Chocolate Cake:
2 cups all-purpose flour
¾ cup cocoa powder
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup almond milk (or soy milk)
1 tablespoon apple cider vinegar
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup hot coffee or boiling water
- For the Raspberry Buttercream:
½ cup vegan butter, softened
2 cups powdered sugar
3 tablespoons raspberry jam
1 teaspoon vanilla extract
1-2 tablespoons almond milk (if needed for consistency)
- For the Chocolate Ganache:
½ cup dark chocolate, chopped
¼ cup coconut cream or any plant-based cream
½ teaspoon vanilla extract
- For Decoration:
Fresh raspberries for topping
Extra chocolate shavings (optional)
Step-by-Step to make Vegan Chocolate Raspberry Cake
- Step 1: Prepare the Cake Batter
- Preheat the Oven: Set your oven to 350°F (175°C) and grease two 8-inch cake pans, lining them with parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Prepare Vegan Buttermilk: In a small bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
- Combine Wet Ingredients: Add the prepared vegan buttermilk, vegetable oil, and vanilla extract into the dry ingredients. Stir gently.
- Add Hot Coffee: Pour in the hot coffee or boiling water and mix until smooth. This step enhances the chocolate flavor and keeps the cake moist.
- Pour into Pans & Bake: Divide the cake batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool Completely: Allow the cakes to rest in the cake tins for 10 minutes, then transfer them to a cooling rack.
- Step 2: Prepare the Raspberry Buttercream
- Beat the Vegan Butter: In a mixing bowl, beat the vegan butter until light and fluffy.
- Add Sugar & Jam: Gradually add powdered sugar and beat until combined. Then mix in the raspberry jam and vanilla extract.
- Adjust Consistency: If needed, add 1-2 tablespoons of almond milk to achieve a smooth, spreadable texture.
- Step 3: Make the Chocolate Ganache
- Melt the Chocolate: In a bowl, melt together the chocolate and plant-based cream using a double boiler or microwave.
- Let It Sit: Stir well and allow the chocolate ganache to cool slightly before drizzling.
- Step 4: Assemble the Cake
- Layer the Cake: Place one cake layer on a plate and spread a generous amount of raspberry buttercream on top.
- Stack & Frost: Add the second cake layer and cover the entire cake with the remaining buttercream. Use a cake scraper to smooth the sides.
- Add the Chocolate Ganache Drip: Drizzle the ganache over the top of the cake, letting it drip down the edges.
- Decorate: Garnish with fresh raspberries and chocolate shavings for the perfect finishing touch.
- Chill & Serve: Refrigerate the cake for at least 30 minutes before slicing to set the frosting.
Nutritional Information (per 100g serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45g |
| Protein | 4g |
| Fat | 15g |
| Saturated Fat | 6g |
| Fiber | 5g |
| Sugar | 25g |
| Calcium | 40mg |
| Iron | 2mg |
Baking and Cooling the Cake Layers
1. Prepare the Cake Pans
- Grease two 8″ cake pans and line them with parchment paper.
- Evenly divide the cake batter into the cake pans and bake at 350°F (175°C) for about 30 minutes.
2. Test for Doneness
Insert a toothpick into the center—if it comes out clean, your cakes are done!
3. Let the Cake Cool Completely
- Allow the cakes to cool in the cake tin for 10 minutes before transferring them to a wire rack.
- Cooling ensures the cake holds its structure when assembled.
Preparing the Raspberry Buttercream
A silky, raspberry buttercream ties everything together. Here’s how to make it:
1. Beat the Vegan Butter
Use an electric mixer to beat the vegan butter until light and fluffy.
2. Add Raspberry Jam & Sugar
Gradually add powdered sugar and raspberry jam for a smooth, pink frosting.
3. Adjust Consistency
If needed, add a splash of plant milk to make it spreadable.
Making the Chocolate Ganache Drip
1. Melt the Dark Chocolate
Gently melt together the chocolate with heated plant-based cream.
2. Let It Sit
Allow it to cool slightly—this creates a smooth chocolate ganache drip.
Assembling the Vegan Layer Cake
1. Layer the Cakes
Place one cake layer on a plate, spread a generous amount of raspberry buttercream, then stack the second cake layer on top.
2. Frost the Entire Cake
Use a cake scraper for a smooth finish.
3. Add the Chocolate Ganache Drip
Drizzle the ganache around the top of the cake for a dramatic effect.
Decorating with Fresh Raspberries and Ganache
- Top with fresh raspberries for a vibrant look.
- Add chocolate shavings for extra indulgence.
Storage and Serving Tips
- Store in the fridge for up to 5 days.
- Serve at room temperature for the best texture.
Why You Need to Make This Vegan Chocolate Raspberry Cake
This vegan chocolate raspberry cake is:
✔ Rich and chocolatey
✔ Perfectly moist
✔ Easy to make
✔ A show-stopper for any occasion!
Now, it’s time to make this vegan chocolate raspberry cake and impress everyone with your baking skills!
Frequently Asked Questions
1. Can I use frozen raspberries instead of fresh?
Yes! Just make sure to thaw and drain them.
2. What’s the best plant-based milk for this recipe?
Soy or almond milk works best for making vegan buttermilk.
3. How do I make this cake gluten-free?
Use a high-quality gluten-free flour blend.
4. Can I freeze the cake layers?
Absolutely! Wrap them well and freeze for up to 3 months.
5. What’s the secret to a moist vegan chocolate cake?
Vegan buttermilk and a touch of hot coffee keep it ultra-moist.
