Chocolate Cake with Raspberry Filling

Name: Chocolate Cake with Raspberry Filling
Total time: 85 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 500 g of Ground Oat; 75 g of Cocoa Powder; 30 g of Baking Powder; 1 pinch of Salt; 230 g of Unrefined Brown Sugar; 100 mL of Rapeseed Oil; 1 tbsp of Vanilla Extract; 370 g of Soy Yogurt; 280 mL of Almond Milk; 300 g of Fresh Raspberries; 70 mL of Water; 20 g of Potato Starch; 8 g of Dark Chocolate 85%

Vegan

Dairy-Free

Eggs-Free

Gluten-Free

Nutrients

Nutrient	Grams	RDA
Carbs	50g	17%
of which Sugars	20g	23%
Fats	13g	20%
of which Saturates	2g	11%
Proteins	8g	18%
Fibers	7g	29%

Nutrients Proportions

carbs 64%
sugars 26%
fats 16%
saturates 3%
proteins 11%
fibers 9%

SAVE

INFO

1h 25m

NUTRITION

358KCAL

This delicious vegan chocolate cake with raspberry filling is the perfect dessert recipe to prepare for a special occasion like a birthday or an anniversary celebration or for the festivities.

It’s prepared with a batter of cacao, ground oat, and soy yogurt. Then it’s filled with a sugar-free raspberry jam and garnished with chopped berries and chocolate nibs. So yummy!

Oat makes the cake moist and adds flavour and lots of fibres. Just keep in mind that because of the lack of gluten, the dough is denser. We use additional baking powder to make up for this.

This chocolate cake is a ‘no-guilt’ healthy recipe as it contains much less sugar than most desserts and it’s packed with fibres and vitamin C.

Moreover, it’s gluten-free, egg-free, and dairy-free, so it is suitable for vegans, vegetarians, celiacs, and those with food intolerances.

If you are intolerant to soy, you can use coconut yogurt; if instead, you are allergic to nuts, just replace the almond milk with oat or rice milk.

For more tasty allergen-friendly recipes, check out our easy-to-use Smart Search Tool.

Ingredients

Print Recipe

ALLERGY ADVICE: For allergens, see ingredients in bold

Ground Oat	500 g
Cocoa Powder	75 g
Baking Powder	30 g
Salt	1 pinch
Unrefined Brown Sugar	230 g
Rapeseed Oil	100 mL
Vanilla Extract	1 tbsp
Soy Yogurt	370 g
Almond Milk	280 mL
Fresh Raspberries	300 g
Water	70 mL
Potato Starch	20 g
Dark Chocolate 85%	8 g

step 1

Add finely ground oat, sifted cocoa, baking powder, and salt into a mixing bowl and stir well to evenly distribute the baking powder (1).

In a separate bowl, combine the brown sugar, oil, and vanilla extract with the help of a hand mixer. Spoon in the soy yogurt and mix well (2).

step 2

Gently incorporate the flour and cocoa mix into the liquid ingredients while mixing with the hand mixer (1).

Pour the almond milk and whisk until you have a smooth and dense batter (2).

step 3

Transfer the batter to a round 23 cm (9 inches) baking tin lined with parchment paper and level with a spatula.

Bake in the preheated oven at 180°C (356°F) or 160°C (320°F) for fan ovens for 45 minutes or until a skewer inserted in the centre comes out clean.

Leave the cake in the oven with the door ajar for 5 minutes then remove from the tin and cool it down over a wire rack.

step 4

In the meantime, prepare the sugar-free raspberry filling.

Cook 200 g of raspberries in a saucepan until mashed, then reduce the heat.

In a small bowl mix cold water with potato starch and add it to the raspberries.

Stir a few times with a whisk until the sauce thickens, then remove from the heat and allow to cool down.

step 5

Slice the cake horizontally with a sharp knife or with the help of a cake cutting wire and spread the raspberry filling over one half of the cake (1).

Then cover with the other half and dust the top with cocoa powder.

Sprinkle 100 g of chopped raspberries and dark chocolate nibs (2).

Garnish the centre with a handful of whole raspberries and serve.

Enjoy!

Foodacious Tips

You can use frozen raspberries if you can't find fresh ones.
Be careful when lifting the top half of the cake to spread the filling as gluten-free and egg-free cakes are usually crumblier than regular cakes.
For a nutritious boost and a floral taste (and if you're not vegan), sprinkle bee pollen over the cake when garnishing.