Indulge in the ultimate chocolate experience with this Super Rich Vegan Chocolate Raspberry Cake. Covered in a luxurious chocolate buttercream and adorned with fresh raspberries, it's the perfect blend of rich chocolate and tangy berries. This cake is not just a treat for the palate but also a feast for the eyes, making it ideal for any special occasion or simply when you're in the mood for something decadently sweet.
This Vegan Chocolate Raspberry Cake is a delightful way to celebrate any occasion or simply to treat yourself. Its rich chocolate flavor paired with the freshness of raspberries makes it a favorite for both vegan and non-vegan guests alike! 🍫🎂🍓
Begin by mixing together the coffee and boiling water and In a small separate bowl mix together the flaxseed and water, set aside for at least 10 minutes.
Then pour the coffee into a bowl with the cocoa powder and mix until smooth. Next add the yogurt, oil, milk and flax eggs, to the cocoa mix, and whisk until smooth. And the sugars, flour and baking agents and mix until smooth.
Pour the batter into the prepared tin and bake for 30 minutes or until a skewer comes out clean, with a few moist crumbs.
As the cake cools make the buttercream by creaming together the butter and icing sugar, once smooth whisk in the cocoa powder.
Level the top of the cake, and spread the buttercream over the cooled cake.
Decorate with raspberries across the entire cake to cover it.
Finally slice and enjoy!
Gluten-Free Flour: Swap the regular flour in your cake mix with a gluten-free alternative if desired.
Chocolate Raspberry Cake with Ganache: For an extra rich touch, pour vegan chocolate ganache over the top, instead of the buttercream and then top with the strawberries
- Keep the cake refrigerated in an airtight container. It's best enjoyed within a few days.
- Let the cake cool completely before applying the buttercream to prevent it from melting.
- When adding the raspberries, press them lightly into the buttercream so they stay in place.
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- 6" Square cake tin
- 235 ml Boiling Water
- 1 teaspoon Coffee grounds
- 80 g Cocoa Powder
- 160 g Plain Flour/Gluten Free Flour
- 225 g Brown Sugar
- 100 g Sugar
- ½ teaspoon Baking Powder
- ½ teaspoon Bicarbonate of soda
- 150 g Vegan/Plant based yogurt
- 30 ml Plant Based Milk
- 2 tablespoon Ground Flaxseed
- 6 tablespoon Water
- 53 ml Vegetable oil
- 100 g Vegan butter
- 250 g Icing sugar
- 20 g Cocoa Powder
- 3 Boxes Raspberries
- Preheat oven to 180°/ 350°F Gas mark 4. Grease and line your cake tin with parchment paper and set aside.
- Begin by mixing together the coffee and boiling water.235 ml Boiling Water, 1 teaspoon Coffee grounds
- In a small separate bowl mix together the flaxseed and water, set aside for at least 10 minutes.2 tablespoon Ground Flaxseed, 6 tablespoon Water
- Then pour the coffee into a bowl with the cocoa powder and mix until smooth.80 g Cocoa Powder
- Next add the yogurt, oil, milk and flax eggs, to the cocoa mix, and whisk until smooth.30 ml Plant Based Milk, 53 ml Vegetable oil, 150 g Vegan/Plant based yogurt
- And the sugars, flour and baking agents and mix until smooth.160 g Plain Flour/Gluten Free Flour, 225 g Brown Sugar, 100 g Sugar, ½ teaspoon Baking Powder, ½ teaspoon Bicarbonate of soda
- Pour the batter into the prepared tin and bake for 30 minutes or until a skewer comes out clean, with a few moist crumbs.
- As the cake cools make the buttercream by creaming together the butter and icing sugar, once smooth whisk in the cocoa powder.100 g Vegan butter, 250 g Icing sugar, 20 g Cocoa Powder
- Spread the buttercream over the cooled cake and decorate with raspberries across the entire cake to cover it.3 Boxes Raspberries
- All thats left to do now, is slice and enjoy!
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