Description
This Vegan Raspberry Chocolate Cake is a rich, moist, and decadent dessert perfect for chocolate lovers who follow a plant-based diet. Made with Dutch-processed cocoa powder, soft brown sugar, and vegan buttermilk, it layers three tender chocolate sponges with a luscious vegan raspberry Swiss meringue buttercream. The cake is finished with a silky chocolate ganache glaze and fresh raspberries for a beautiful and delicious treat ideal for any special occasion.
Ingredients
Scale
Dry Ingredients
- 280 g plain flour
- 250 g soft brown sugar
- 70 g Dutch-processed cocoa powder
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 236 ml soy milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 160 ml strong coffee
- 80 ml olive oil (or sunflower oil, or rapeseed oil)
- 200 g chilled full-fat canned coconut milk
- 30 g golden syrup (or rice syrup)
Chocolate and Decorations
- 100 g vegan dark chocolate
- 200 g fresh raspberries
- 1 batch vegan raspberry Swiss meringue buttercream (prepared separately)
Instructions
- Prepare the Cake Pans: Preheat your oven to 180°C (356°F). Line the base of three 6-inch cake tins with parchment paper and spray the sides with oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the plain flour, soft brown sugar, Dutch-processed cocoa powder, baking powder, and sea salt until fully combined.
- Make Vegan Buttermilk: Combine the soy milk and apple cider vinegar in a jug and let it sit for 10 minutes to curdle, emulating buttermilk.
- Combine Wet and Dry Ingredients: Add the vegan buttermilk mixture, strong coffee, olive oil, and vanilla extract to the dry ingredients. Whisk gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the Cakes: Divide the batter evenly into the prepared cake tins. Bake in the preheated oven for 30 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool in the tins for 15-20 minutes, then transfer to a wire rack to cool completely. Refrigerate overnight or for several hours to firm the cakes for easier decoration.
- Prepare Ganache Glaze: Finely chop the vegan dark chocolate and place in a heat-resistant bowl. Heat the canned coconut milk in a saucepan over medium heat until it gently simmers. Pour the hot coconut milk over the chopped chocolate and let sit uncovered for 2-3 minutes, then stir until smooth. Stir in golden syrup and allow the ganache to cool to room temperature, about 20-30 minutes.
- Prepare Raspberry Swiss Meringue Buttercream: While the ganache cools, prepare the vegan raspberry Swiss meringue buttercream according to your chosen recipe or reference.
- Level Cake Layers: Use a serrated knife to trim the domed tops off the cakes, making layers even and flat for stacking.
- Assemble the Cake: Place a small dollop of buttercream on a cake turntable or serving plate. Secure the first cake layer on top. Spread a layer of buttercream over the first layer, then add the second layer of cake and repeat. Top with the final cake layer. Use the remaining buttercream to coat the sides and top of the entire cake, smoothing with a cake scraper.
- Glaze the Cake: If the ganache has thickened too much, gently reheat it in a double boiler until pourable. Place the cake on an upside-down cake tin set inside a large bowl to catch drips. Pour the ganache evenly over the top and edges of the cake. Use a spatula to smooth the glaze around the sides. Dip a spoon into leftover ganache in the bowl to create decorative drip effects around the edges if desired.
- Decorate with Raspberries: Arrange the fresh raspberries on top of the glazed cake as a final garnish.
- Storage: This cake can be kept at room temperature on the day of serving. For later serving, store in an airtight container in the refrigerator for up to 4-5 days, ensuring the raspberries are fresh.
Notes
- Making the cake a day ahead improves its firmness and ease of decoration.
- Use chilled full-fat canned coconut milk for a richer ganache texture.
- Golden syrup can be substituted with rice syrup if preferred.
- Carefully avoid overmixing the batter to keep the cake tender.
- When heating the ganache, use a double boiler to prevent burning the chocolate.
- The vegan raspberry Swiss meringue buttercream should be prepared separately in advance for best results.
