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.
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