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Chocolate Raspberry Cake

Here’s a great vegan cake that is sure to please anyone who tries it.

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Servings
1 slice
Calories Cholesterol Sat Fat Carbs
859 0mg 7g 135g
Recipe Footprint (for Recipe's Default # of Servings)
3.3 Water saved (gallons) [animal consumption only]
13.1 Manure (pounds) not deposited into the environment
14.8 Grains / feed (pounds) not consumed by animals
32.2 Methane (gallons) not created by animals
394.2 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Cakes, Desserts
Cuisine American
Diet Vegan
Prep Time 55 minutes
Cook Time 40 minutes
Ingredients
For the cake:
  • 2 C granulated sugar
  • 3/4 C vegetable oil
  • 1/4 C water
  • 2 tsp vanilla
  • 3 C flour (unbleached all purpose)
  • 1 C cocoa powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 C soy milk
  • 2 Tbsp coffee (or espresso)
  • 1/2 C raspberry jam
  • 1/2 C raspberries (fresh)
For the frosting:
  • 1/3 C buttery spread
  • 2 oz chocolate (unsweetened) (melted and cooled)
  • 2 C powdered sugar
  • 2 Tbsp soy milk
  • 1/2 Tbsp vanilla
Course Cakes, Desserts
Cuisine American
Diet Vegan
Prep Time 55 minutes
Cook Time 40 minutes
Ingredients
For the cake:
  • 2 C granulated sugar
  • 3/4 C vegetable oil
  • 1/4 C water
  • 2 tsp vanilla
  • 3 C flour (unbleached all purpose)
  • 1 C cocoa powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 C soy milk
  • 2 Tbsp coffee (or espresso)
  • 1/2 C raspberry jam
  • 1/2 C raspberries (fresh)
For the frosting:
  • 1/3 C buttery spread
  • 2 oz chocolate (unsweetened) (melted and cooled)
  • 2 C powdered sugar
  • 2 Tbsp soy milk
  • 1/2 Tbsp vanilla
Servings
1 slice
Calories Cholesterol Sat Fat Carbs
859 0mg 7g 135g
Recipe Footprint (for Recipe's Default # of Servings)
3.3 Water saved (gallons) [animal consumption only]
13.1 Manure (pounds) not deposited into the environment
14.8 Grains / feed (pounds) not consumed by animals
32.2 Methane (gallons) not created by animals
394.2 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, blend the sugar and oil; add the water and vanilla and stir until blended.
  2. In a separate bowl, combine the dry ingredients.
  3. In another bowl, combine the milk and coffee.
  4. Add the dry ingredients to the sugar and oil mixture, along with the milk and coffee mixture.
  5. Pour the batter into two 9-inch cake pans (greased); bake at 350 degrees for 40 minutes or until a wooden pick comes out clean when inserted into the middle of the cake. Cool.
  6. Prepare the chocolate frosting by combining all of the ingredients and mixing at high speed until smooth and of a desired consistency (adding more soy milk if necessary).
  7. Once the cake is cool, spread the bottom cake layer with the raspberry jam; add the top cake layer and frost the top and sides of the whole cake with the frosting. Sprinkle the top of the cake with the fresh raspberries.
Recipe Notes

Cover and store for up to one week.

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