how to make

Vegan Chocolate Raspberry Cake

by

Health

Time

1h 25m

Cost

Nutrients

358 kcal

Carbs 50 grams

Sugars 20 grams

Total Fats 13 grams

Saturates 2 grams

Fibers 7 grams

Proteins 8 grams

About this recipe

Two layers of spongy chocolate cake and a sugar-free raspberry filling make this recipe the perfect dessert to prepare for a special occasion, like a birthday celebration. This chocolate raspberry cake is vegan, gluten-free, and prepared with less sugar than most desserts so you can enjoy a sweet treat without guilt.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Soy

Servings

12

STEP 1

Mix ground oat, sifted cocoa, baking powder and salt.

Ingredients List

Ground Oat500g
Cocoa Powder75g
Baking Powder30g
Salt1pinch
Unrefined Brown Sugar230g
Rapeseed Oil100mL
Vanilla Extract1tbsp
Soy Yogurt370g
Almond Milk280mL
Fresh Raspberries300g
Water70mL
Potato Starch20g
Dark Chocolate 85%8g

STEP 2

In a separate bowl, whisk brown sugar, oil, vanilla extract, and yogurt.

Ingredients List

Ground Oat500g
Cocoa Powder75g
Baking Powder30g
Salt1pinch
Unrefined Brown Sugar230g
Rapeseed Oil100mL
Vanilla Extract1tbsp
Soy Yogurt370g
Almond Milk280mL
Fresh Raspberries300g
Water70mL
Potato Starch20g
Dark Chocolate 85%8g

STEP 3

Incorporate the flour mix into the liquid ingredients a few spoons at a time.

Ingredients List

Ground Oat500g
Cocoa Powder75g
Baking Powder30g
Salt1pinch
Unrefined Brown Sugar230g
Rapeseed Oil100mL
Vanilla Extract1tbsp
Soy Yogurt370g
Almond Milk280mL
Fresh Raspberries300g
Water70mL
Potato Starch20g
Dark Chocolate 85%8g

STEP 4

Pour the almond milk and whisk until the batter is smooth.

Ingredients List

Ground Oat500g
Cocoa Powder75g
Baking Powder30g
Salt1pinch
Unrefined Brown Sugar230g
Rapeseed Oil100mL
Vanilla Extract1tbsp
Soy Yogurt370g
Almond Milk280mL
Fresh Raspberries300g
Water70mL
Potato Starch20g
Dark Chocolate 85%8g

STEP 5

Transfer the batter into a 23 cm (9 inches) round tin and bake at 180°C (356°F) for 45 minutes.

Cool down on a wire rack.

Ingredients List

Ground Oat500g
Cocoa Powder75g
Baking Powder30g
Salt1pinch
Unrefined Brown Sugar230g
Rapeseed Oil100mL
Vanilla Extract1tbsp
Soy Yogurt370g
Almond Milk280mL
Fresh Raspberries300g
Water70mL
Potato Starch20g
Dark Chocolate 85%8g

STEP 6

In the meantime, cook 2/3 of the raspberries until mashed.

Add potato starch mixed with cold water and whisk a few times until the sauce thicken.

Then, remove from the heat and cool down.

Ingredients List

Ground Oat500g
Cocoa Powder75g
Baking Powder30g
Salt1pinch
Unrefined Brown Sugar230g
Rapeseed Oil100mL
Vanilla Extract1tbsp
Soy Yogurt370g
Almond Milk280mL
Fresh Raspberries300g
Water70mL
Potato Starch20g
Dark Chocolate 85%8g

STEP 7

Slice the cake with a cutting wire and spread the raspberry jam over one half.

Ingredients List

Ground Oat500g
Cocoa Powder75g
Baking Powder30g
Salt1pinch
Unrefined Brown Sugar230g
Rapeseed Oil100mL
Vanilla Extract1tbsp
Soy Yogurt370g
Almond Milk280mL
Fresh Raspberries300g
Water70mL
Potato Starch20g
Dark Chocolate 85%8g

STEP 8

Cover and garnish with dusted cocoa, 1/3 of chopped raspberries, and dark chocolate nibs.

Ingredients List

Ground Oat500g
Cocoa Powder75g
Baking Powder30g
Salt1pinch
Unrefined Brown Sugar230g
Rapeseed Oil100mL
Vanilla Extract1tbsp
Soy Yogurt370g
Almond Milk280mL
Fresh Raspberries300g
Water70mL
Potato Starch20g
Dark Chocolate 85%8g

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