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Vegan Chocolate Cake with Raspberry Filling



  • Serves 8
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

A non-dairy cake that will delight my wife for her birthday | Include raspberries as a filling | The instructions include melted chocolate but that’s not an ingredient. Please make this clearer

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 350\\u00b0F. Grease a 9-inch cake pan with cooking spray.
  2. 2.In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. 3.Add the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until well combined.
  4. 4.Pour half of the batter into the prepared cake pan and spread it evenly.
  5. 5.In a small mixing bowl, mix together the mashed raspberries and sugar.
  6. 6.Spread the raspberry filling over the batter in the cake pan.
  7. 7.Pour the remaining batter over the raspberry filling and spread it evenly.
  8. 8.Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. 9.While the cake is baking, make the frosting. In a medium mixing bowl, beat the vegan butter until creamy. Add the powdered sugar and melted vegan chocolate chips, and beat until smooth and creamy.
  10. 10.Once the cake has cooled, spread the frosting over the top of the cake. Serve and enjoy!

lightbulb_outline Tips

  • chevron_rightIf you don't have apple cider vinegar, you can use white vinegar instead.
  • chevron_rightMake sure to use vegan chocolate chips to keep the recipe vegan.
  • chevron_rightYou can also add some fresh raspberries on top of the cake for a pop of color and flavor.