Recipe courtesy of The Scran Line

Vegan Chocolate Raspberry Cake

Think vegan means boring? Prepare to have your illusions shattered with this Vegan Chocolate Raspberry Cake!
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  • Level: Intermediate
  • Total: 5 hr 50 min (includes chilling time)
  • Active: 50 min
  • Yield: 24 servings
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Ingredients

Cake:

640 grams all-purpose flour

688 grams caster sugar (superfine) 

160 grams unsweetened cocoa powder 

3 teaspoons bicarb soda (baking soda) 

2 teaspoons baking powder 

1 teaspoon kosher salt 

1 liter coconut or almond milk 

600 milliliters canola oil 

6 teaspoons apple cider vinegar 

2 cups frozen raspberries 

1 cup crushed freeze-dried raspberries, for decorating 

Vegan Chocolate Frosting:

500 grams butter-flavored shortening

500 grams dairy-free and vegan margarine 

1,500 grams confectioners' sugar 

2 cups unsweetened cocoa powder 

4 teaspoons pure vanilla extract 

4 teaspoons raspberry essence (extract)  

Directions

Special equipment:
Four 8-inch round cake pans
  1. For the cake: Preheat the oven to 356 degrees F or 320 degrees F for a fan-forced oven. Line the bottoms and sides of four 8-inch round cake pans with parchment paper. Set aside.
  2. Add the flour, sugar, cocoa powder, bicarb soda, baking powder and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined. 
  3. Add the milk, oil and apple cider vinegar. Mix on low speed until no dry ingredients are showing. Scrape down the bowl, add fold in the frozen raspberries. 
  4. Divide the batter evenly among the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cakes to cool in the pans for 2 minutes, then carefully flip the pans over on to a cooling rack to cool completely. I like to chill them overnight. 
  5. For the frosting: Add the shortening and margarine to the bowl of a stand mixer fitted with the paddle attachment. Whip until it goes pale in color, about 5 minutes. 
  6. Add the confectioners' sugar, 1 cup at a time, mixing in between each addition (this ensures you don't make a huge mess!). Add the cocoa powder, vanilla extract and raspberry essence and mix on low speed until no dry ingredients are showing. Turn back up to high speed and whip for 10 minutes. 
  7. Using a large serrated knife, carefully trim the domed tops off each cake layer to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height. 
  8. To prepare the crumb coat, add a dab of frosting onto an 8-inch cake board or serving plate and place the first cake layer on. Use a small offset to add a layer of frosting on top and smoothen out the frosting before adding the next cake layer. Repeat with remaining cake layers. Add more frosting around the outside of the cake to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don't show up on the outside of the cake. Chill for 2 hours or up to overnight. 
  9. Use a small offset spatula to add a fresh layer of frosting to the outside of the cake. Use a cake scraper to smoothen out the frosting around the sides and on the top. Chill. 
  10. To finish the cake, add freeze-dried raspberries to the side of the cake. Start off heavy at the bottom and then add less as you go toward the top to get an ombre effect. 
  11. Use a piping bag fitted with a 1M piping tip to frost swirls on the top. Sprinkle with more freeze-dried raspberries. 
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