how to make

Chocolate Cake with Raspberry Filling

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 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% 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

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Ingredients List

Ground Oat500 g
Cocoa Powder75 g
Baking Powder30 g
Salt1 pinch
Unrefined Brown Sugar230 g
Rapeseed Oil100 mL
Vanilla Extract1 tbsp
Soy Yogurt370 g
Almond Milk280 mL
Fresh Raspberries300 g
Water70 mL
Potato Starch20 g
Dark Chocolate 85%8 g

STEP 1

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

Ingredients List

Ground Oat500 g
Cocoa Powder75 g
Baking Powder30 g
Salt1 pinch
Unrefined Brown Sugar230 g
Rapeseed Oil100 mL
Vanilla Extract1 tbsp
Soy Yogurt370 g
Almond Milk280 mL
Fresh Raspberries300 g
Water70 mL
Potato Starch20 g
Dark Chocolate 85%8 g

STEP 2

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

Ingredients List

Ground Oat500 g
Cocoa Powder75 g
Baking Powder30 g
Salt1 pinch
Unrefined Brown Sugar230 g
Rapeseed Oil100 mL
Vanilla Extract1 tbsp
Soy Yogurt370 g
Almond Milk280 mL
Fresh Raspberries300 g
Water70 mL
Potato Starch20 g
Dark Chocolate 85%8 g

STEP 3

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

Ingredients List

Ground Oat500 g
Cocoa Powder75 g
Baking Powder30 g
Salt1 pinch
Unrefined Brown Sugar230 g
Rapeseed Oil100 mL
Vanilla Extract1 tbsp
Soy Yogurt370 g
Almond Milk280 mL
Fresh Raspberries300 g
Water70 mL
Potato Starch20 g
Dark Chocolate 85%8 g

STEP 4

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

Ingredients List

Ground Oat500 g
Cocoa Powder75 g
Baking Powder30 g
Salt1 pinch
Unrefined Brown Sugar230 g
Rapeseed Oil100 mL
Vanilla Extract1 tbsp
Soy Yogurt370 g
Almond Milk280 mL
Fresh Raspberries300 g
Water70 mL
Potato Starch20 g
Dark Chocolate 85%8 g

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 Oat500 g
Cocoa Powder75 g
Baking Powder30 g
Salt1 pinch
Unrefined Brown Sugar230 g
Rapeseed Oil100 mL
Vanilla Extract1 tbsp
Soy Yogurt370 g
Almond Milk280 mL
Fresh Raspberries300 g
Water70 mL
Potato Starch20 g
Dark Chocolate 85%8 g

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 Oat500 g
Cocoa Powder75 g
Baking Powder30 g
Salt1 pinch
Unrefined Brown Sugar230 g
Rapeseed Oil100 mL
Vanilla Extract1 tbsp
Soy Yogurt370 g
Almond Milk280 mL
Fresh Raspberries300 g
Water70 mL
Potato Starch20 g
Dark Chocolate 85%8 g

STEP 7

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

Ingredients List

Ground Oat500 g
Cocoa Powder75 g
Baking Powder30 g
Salt1 pinch
Unrefined Brown Sugar230 g
Rapeseed Oil100 mL
Vanilla Extract1 tbsp
Soy Yogurt370 g
Almond Milk280 mL
Fresh Raspberries300 g
Water70 mL
Potato Starch20 g
Dark Chocolate 85%8 g

STEP 8

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

Ingredients List

Ground Oat500 g
Cocoa Powder75 g
Baking Powder30 g
Salt1 pinch
Unrefined Brown Sugar230 g
Rapeseed Oil100 mL
Vanilla Extract1 tbsp
Soy Yogurt370 g
Almond Milk280 mL
Fresh Raspberries300 g
Water70 mL
Potato Starch20 g
Dark Chocolate 85%8 g