Wow! I can’t believe I am writing a chocolate cake post. I made this 4 Layer Vegan Raspberry Chocolate Cake with Chocolate Ganache Frosting for all those chocolate lovers out there!!
I have always wanted to create one, and after much recipe testing, I have finally nailed the perfect dark chocolate cake for all those cake lovers out there. Anyone can make this cake! My 10-year-old daughter made it!
If you are not a massive chocolate fan then this cake is not for you. It is layer upon layer of chocolate madness! I have had a love for chocolate since I was young and since going plant-based it is hard to find chocolate cakes to eat while out. Now nothing about this cake is healthy. But I think we all deserve a little slice of chocolate cake every now and then. And this cake won’t disappoint.
What this cake has:
- 4 layers of rich moist chocolate cake.
- A delicious raspberry filling.
- A chocolate Ganache frosting. No vegan butter in this recipe 🙂
- Lots and lots of love
What you will need to make this Vegan Raspberry Chocolate Cake:
- 4 or 2– 8- inch cake pans
- 2 Piping bags
- 2 piping tips one closed star and one round tip
- Electric beaters or a stand-up mixer
- Two mixing bowls
- Cake stand or platter
- Edible flowers to garnish (optional)
Making the cake batter:
To make the cake batter always begins with the apple cider vinegar and the plant-based milk. This helps your cake to rise. So it needs a little time to sit while you are putting the rest of your ingredients together.
Simply whisk all your dry ingredients to break up any clumps and then create a well by pushing the mixed wet ingredients to the side of the bowl.
Add the rest of your wet ingredients to your apple cider vinegar and plant milk. Whisk and pour into well of dry ingredients. Then you can use a stand mixer, electric mixer, or a whisk. Whisk or use the electric mixer for 1 minute of mixing to add air into the batter before baking.
Don’t overcook your cakes. I did this with the first batch, and they started to split on top. Check them at the 16-minute mark and see where they are at as every oven is different.
Making the Chocolate Ganache Frosting
This frosting is what makes the cake! It is so rich and chocolatey without being super sweet. I am not a fan of butter frostings and this one is so much better than all the rest.
The quality of your coconut cream and chocolate matters! Don’t cheap out on the quality of your chocolate chips I love using Enjoy Life chocolate chips. They are vegan, non-GMO, and made from sustainably sourced cocoa beans. I am loving Western Family’s Organic Premium Coconut Milk and Thai Kitchen Coconut Milk. The light coconut milk will not work for this recipe.
Make sure to put your coconut cans in the fridge overnight upside down. I have skipped this step before and it is too hard to separate the solid coconut from the liquid.
Double boiler for easy melting
Melt the chocolate, coconut cream, and vanilla together on a double boiler. (I made a double boiler by putting a glass bowl over a pot filled with 2 inches of water) let the water boil in the pot and this will create steam to melt the chocolate and coconut cream without it burning.
Cool your ganache at room place into fridge to firm up. Keep it in the fridge until you are ready to assemble.
Tip for easy coconut cream Separation:
You can put a small hole in the bottom of the can, after taking the top of the can off. Make sure to place it over a bowl before putting a hole in the bottom. This will drain all the liquid out the bottom for easy scooping.
Chocolate Vegan Cake Assemby
Assembling this cake may look daunting but it is actually super easy. I like to make the cakes, frosting, and raspberry filling the evening before to make assembly easy.
Step 1: Pull out your Chocolate ganache from the fridge. Let stand for 15 minutes (approx) at room temp while getting cakes levelled.
Step 2: Cut the tops off cakes to make them level. I only had to cut off 1 cm to level mine.
Step 3: Whip your chocolate ganache with electric beaters for 30 minutes. Add cocoa and icing sugar to your Chocolate ganache and then whip for another 1 minute until light and fluffy. Don’t overmix. Step 4: Fill two piping bags with chocolate ganache frosting.
Step 5: Fill one and just cut the end off or use a round piping tip.
Step 6: Fill the next one with an open star tip for the top of the cake. You could also frost your cake with a spatula and not use a tip.
Step 7: Take the levelled cakes and place on a dollop of chocolate ganache frosting on your cake platter. This will keep the cake from sliding off.
Step 8: Using a spatula cover bottom layer with a thin layer of chocolate ganache frosting. Then use the frosting bag with the plain tip or clipped bag to make a border around the edge of the cake.
Step 9: Place in 4-5 tbsp of your raspberry filling and spread out to chocolate ganache frosting border.
Step 10: Place the next cake layer on top. Follow steps 1-3 until you get to the last layer of cake.
Step 11: Place the last layer of cake upside down for a smooth top.
Step 12: Use the chocolate ganache frosting bag with the open star tip and pipe small flowers starting from the outside of cake working your way in.
- If you want to reduce the amount of oil you can replace 1/4 of it with apple sauce.
- If you don’t have coconut sugar on hand, regular sugar will work just fine.
- Any plant milk will do it doesn’t have to be cashew.
- If you have self-rising flour cut the baking powder in half.
- To make gluten-free you can replace all-purpose flour with an all-purpose gluten-free mix.
- If you don’t want to make a 4 layer cake you can use 2 8 inch cake pans and double the cooking time for a two-layer cake.
You might need a detox bowl after this 4 Layer Vegan Raspberry Chocolate Cake like this Green detox bowl.
I hope you love sharing this cake with your loved ones! We shared this cake with our neighbours and our friends and received raving reviews. There is nothing more proud of a moment when you nail a 4 layer cake!
With love from our kitchen to yours,
Yields 16 servings
A delicious crowd pleasing four layer chocolate cake with raspberry filling and chocolate ganache frosting. This rich dense and moist chocolate cake will have all your non vegan friends on board. It take some love to make but worth every moment for that final gorgeous masterpiece. No extensive baking experience required.
2 hr, 30 Total Time
- 4 cups all purpose flour
- 1 cup dark cocoa powder
- 4 tsp baking powder
- 2 cups of dark brewed coffee
- 3 cups coconut sugar (can sub for white)
- 2 cups neutral oil (I used avocado oil)
- 2 cups cashew milk
- 2 tbsp apple cider vinegar
- 3 tsp vanilla
- 2 cans of coconut cream (turned upside down and placed in fridge overnight)
- 1 1/2 cups chocolate chips
- 1 tsp vanilla
- 1/2 cup icing sugar
- 1/4 cup cocoa
- 3 cups frozen raspberries
- 1/4 cup coconut sugar or white sugar
- 1/2 tsp lemon juice
- 2 tbsp corn starch or tapioca flour
- Place your two cans of coconut cream into the fridge upside down the night before making the cake.
- I like to make the cakes, frosting, and raspberry filling the nigh before and let sit in the fridge overnight for easy next-day assembly.
- Make sure to pre brew your coffee. I have added the coffee in hot and cold and does not affect batter.
- Preheat oven to 350F.
- Grease four 9 inch cake pans with oil. You can also line bottoms with parchment paper.
- In a medium-sized mixing bowl, pour cashew milk (or other plant-based milk) and add 2 tbsp apple cider vinegar stir. Set aside.
- Measure and place flour, coconut sugar, cocoa powder, and baking powder into a large bowl. Whisk dry ingredients together to break up any clumps. Set aside.
- Add coffee, oil, and vanilla into the cashew milk mixture. Stir.
- Make a well in the dry ingredients and pour in the wet.
- Beat with a whisk or an electric mixer for 1 minute until smooth.
- Pour into four 8 inch cake pans. If you don't have four, you can cook the first batch, then wash and cook the second batch.
- Bake for 16-18 minutes, or until the toothpick comes out clean.
- Let cool completely and place in the fridge overnight or for 2 hours.
- Take coconut cans out of the refrigerator. Open the top of the can and scoop out only the hard coconut cream leaving the liquid behind. You don't want the juice, or it will make your frosting runny.
- Put coconut cream, vanilla, and chocolate chips into a glass bowl and melt coconut cream and chocolate together on a double boiler. Stir constantly until completely melted.
- Remove from heat and let cool at room temperature.
- Cover and let set in the fridge overnight or for at least 3 hours until firm.
- When ready to start assembling. Remove from fridge and let warm up to room temperature for 15 minutes.
- Whip with an electric beater for 30 seconds.
- Then add in powdered sugar and cocoa.
- Whip for 1 more minute until light and fluffy. Don't overbeat.
- Set aside.
- Place frozen raspberries and sugar into a small saucepan. Stir on medium heat until melted. Use a fork if needed to break down raspberries.
- Once the mixture is smooth, and bubbling take out 1/2 cup of filling. Place into a bowl, add in corn starch and mix well.
- Then pour back into the pot.
- Stir constantly until the filling thickens. It is thick enough when it sticks to the back of the spoon.
- Remove from heat and let cool in the fridge. The raspberry filling will thicken when it cools completely.
- Follow instructions for chocolate ganache frosting above.
- Cut the tops off cakes to make them level. I only had to cut off 1 cm to level mine.
- Fill two piping bags with chocolate ganache frosting.
- Fill one and just cut the end off or use a round piping tip.
- Fill the next one with an open star tip for the top of the cake. You could also frost your cake with a spatula and not use a tip.
- Step 1: Take the levelled cakes and place on a dollop of chocolate ganache frosting on your cake platter. This will keep the cake from sliding off.
- Step 2: Using a spatula cover bottom layer with a thin layer of chocolate ganache frosting. Then use the frosting bag with the plain tip or clipped bag to make a border around the edge of the cake.
- Step 3: Place in 4-5 tbsp of your raspberry filling and spread out to chocolate ganache frosting border.
- Step 4: Place the next cake layer on top. Follow steps 1-3 until you get to the last layer of cake.
- Step 5: Place the last layer of cake upside down for a smooth top.
- Step 6: Use the chocolate ganache frosting bag with the open star tip and pipe small flowers starting from the outside of cake working your way in.
- Step 7: Decorate with edible flowers or raspberries.
- Store in the fridge until ready to serve. The frosting will get runny in the hot heat, so keep it chilled.
- Slice and serve with more raspberry sauce and vegan ice cream.