Vegan Chocolate Cake With Raspberry Frosting
User Reviews
5
Vegan Chocolate Cake With Raspberry Frosting
Description
The Vegan Chocolate Cake With Raspberry Frosting combines classic chocolate cake ingredients such as all-purpose flour, cocoa powder, sugar, and leavening agents with vegan-friendly liquids like non-dairy milk, oil, and vinegar. The batter is baked in three pans to create layers that are lightly moist and tender after baking at 350°F. The raspberry frosting is made by powdering freeze-dried raspberries, sifting out seeds, then blending these into a mixture of vegan cream cheese, vegan butter, and powdered sugar to produce its signature tangy sweetness and creamy texture.
This cake offers a balance of rich chocolate flavor and bright raspberry accents, delivered through the frosting and jam incorporated between the layers. It serves well as a centerpiece dessert for vegan gatherings or anyone seeking a dairy-free chocolate cake with fruit-flavored frosting. The layers can be individually wrapped and refrigerated if prepared ahead.
Refrigerate the cake after decorating and use within four days to maintain quality. The moisture content in the vegan cream cheese frosting is not ideal for freezing the assembled cake, but unfrosted layers freeze well for up to one month. Opting for a regular vegan buttercream allows for freezing the decorated cake if desired.
Ingredients
For the cake:
- 3¾ cups all-purpose flour 475 g
- 3 cups sugar
- 1 cup cocoa powder
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1½ teaspoon salt fine sea salt
- 2 cups water
- 1 cup non-dairy milk such as soy or oat, unsweetened
- 1 tablespoon vanilla extract
- ¾ cup neutral oil such as grapeseed or canola
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 2 tablespoon brewed coffee or additional water or milk
Frosting and jam:
- 16 ounces cream cheese vegan, room temperature
- 1 cup vegan butter Earth Balance brand, 2 sticks, room temperature
- 4 cups powdered sugar sifted
- 1¼ ounces freeze-dried raspberries
- ⅔ cup raspberry jam
Instructions
Make the cakes:
- Preheat oven to 350 degrees. Lightly oil three 9-inch cake pans and line the bottoms with a circle of parchment paper.
- Into a large bowl sift the flour, cocoa, baking soda, baking powder, and salt. Add the sugar and whisk to combine. In a medium bowl whisk together the water, milk, vanilla, oil, vinegar, and coffee.
- Pour the wet mixture into the dry and whisk just until mixed, with no visible dry flour remaining. Divide the batter evenly among the three pans, and bake 28 to 32 minutes or until the tops bounce back when lightly pressed.
- Allow the cakes to cool in the pans for about 10 minutes then transfer to racks to cool completely. If preparing in advance, wrap each layer individually in plastic wrap, and store in the refrigerator.
Make the frosting:
- With a blender or spice grinder, process the freeze-dried raspberries until powdered. Place a mesh strainer over a bowl, and pour the powdered raspberries through the strainer to separate the seeds. Discard the seeds, and set the raspberry powder aside.
- Using a handheld or stand mixer, cream together the room temperature cream cheese and butter until light and fluffy, about 5 minutes. Add sifted powdered sugar 1 cup at a time, beating on low speed between additions and scraping down the sides of the bowl as needed. Taste for sweetness, adjusting as desired. Add raspberry powder 1 tablespoon at a time until the desired color and flavor are reached (I used 3 tablespoon powder for a light pink frosting; you should have some powder leftover). Beat on medium/high speed until fully incorporated and smooth. If the frosting seems too soft for decorating the cake, place the bowl in the refrigerator for 15 to 20 minutes. If making in advance, store the frosting in an airtight container in the refrigerator.
Assemble the cake:
- Place one cake layer on a serving plate or cake stand. Spread about ⅓ cup raspberry jam on top (refer to photos above if needed). Using an offset spatula spread a thin layer of frosting on top of the jam. Repeat for the second cake layer.
- Place the 3rd cake layer on top, and frost the top and sides of the cake. Decorate with fresh berries. Sift raspberry powder and powdered sugar on top if desired.
Notes
- Refrigerate the frosted cake until serving to keep it fresh and maintain frosting texture.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Unfrosted cake layers can be frozen for up to one month; thaw before frosting.
- Due to moisture in vegan cream cheese, avoid freezing the decorated cake unless using a standard vegan buttercream frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 92g | 31% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 0mg | 0% |
| Sodium | 420mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 64g | 128% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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