Description
A rich and moist Vegan Raspberry Chocolate Cake layered with vegan raspberry Swiss meringue buttercream and finished with a luscious chocolate ganache glaze. This dairy-free, egg-free dessert is perfect for special occasions, combining intense cocoa flavors with fresh raspberries for a delightful and indulgent treat.
Ingredients
Scale
Cake Ingredients
- 280 g plain flour
- 250 g soft brown sugar
- 70 g Dutch-processed cocoa powder
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 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)
Chocolate Ganache Glaze
- 200 g chilled full-fat canned coconut milk
- 100 g vegan dark chocolate
- 30 g golden syrup (or rice syrup)
Other Ingredients
- 1 batch vegan raspberry Swiss meringue buttercream
- 200 g fresh raspberries
Instructions
- Preparation: Read over the entire recipe and instructions fully to understand the steps and gather all ingredients and equipment.
- Preheat the Oven: Set your oven to 180°C (356°F). Line the base of three 6-inch cake tins with parchment paper circles and spray the sides with oil spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the plain flour, soft brown sugar, cocoa powder, baking powder, and sea salt. Set aside.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a jug. Stir and let the mixture sit for 10 minutes to curdle slightly, mimicking buttermilk.
- Combine Wet and Dry Ingredients: Add the vegan buttermilk mixture, strong coffee, olive oil, and vanilla extract to the bowl with the dry ingredients. Whisk carefully until just combined, avoiding overmixing to keep the batter light.
- Bake the Cakes: Divide the batter evenly among the three lined cake tin pans. Bake in the preheated oven for 30 minutes. Check doneness by inserting a skewer; it should come out clean.
- Cool Cakes: Allow the cakes to cool in the tins for 15–20 minutes, then transfer them onto a wire rack to cool completely. Refrigerate in an airtight container; chilling helps with easier decorating.
- Prepare Chocolate Ganache: Finely chop the vegan dark chocolate and place it in a heatproof 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, let it sit uncovered for 2–3 minutes, then stir until smooth. Stir in golden syrup and allow the ganache to cool to room temperature (20–30 minutes).
- Prepare Vegan Raspberry Swiss Meringue Buttercream: Prepare a batch according to your recipe or preference (not included here).
- Trim Cake Tops: Use a serrated knife to level the domed tops of the cakes for even layering.
- Assemble the Cake: Secure the first cake layer on a cake turntable with a small dollop of buttercream. Spread a layer of buttercream over the first cake layer using an offset spatula. Add the second cake layer, repeat with buttercream, and then add the final cake layer. Use remaining buttercream to coat the outside edges and smooth with a cake scraper.
- Glaze the Cake: If the ganache is too thick, gently melt it over a double boiler until pourable. Place the cake on an inverted cake tin inside a large bowl to catch drips. Pour ganache over the top and sides, smoothing with a spatula to coat completely. Use leftover ganache to create decorative drips around the edges.
- Decorate: Arrange fresh raspberries on top of the glazed cake for a beautiful finish.
- Store Properly: Serve at room temperature on the day of assembly. For later serving, keep the cake in an airtight container in the refrigerator for up to 4–5 days, depending on raspberry freshness.
Notes
- Chilling the cakes before decorating makes them easier to handle and frost smoothly.
- If you don’t have golden syrup, rice syrup is a suitable substitute in the ganache.
- Use full-fat canned coconut milk to achieve a rich and creamy ganache texture.
- The vegan raspberry Swiss meringue buttercream recipe is essential for the layers and can be prepared ahead.
- Ensure the ganache is at the right consistency before glazing; gently warming helps pourability.
