Vegan Chocolate Raspberry Cake Recipe

If you’re on the hunt for a dessert that’s rich, moist, and packed with fresh fruity goodness, you’ve got to try this Vegan Chocolate Raspberry Cake Recipe. Trust me, it’s not just another cake — it’s that kind of cake that you’ll want to make again and again, whether it’s for a cozy night in or impressing friends at your next gathering. With the luscious mix of dark chocolate and tart raspberries, plus a secret veggie (hello zucchini!) that keeps it delightfully moist, this cake is fan-freaking-tastic.

this …

Ingredients & Why They Work

Every ingredient in this Vegan Chocolate Raspberry Cake Recipe has its purpose, whether for flavor, texture, or that irresistible fudgy factor. Here’s a quick rundown on why these ingredients shine together and some tips to get the best out of them.

• Zucchini: Don’t be thrown off by veggies in your dessert! It adds moisture and a subtle binder effect without changing the flavor.
• Almond flour: Gives a nutty richness and moisture; great for that dense yet soft crumb. If you’re nut-free, tigernut flour is a great substitute.
• Arrowroot: Helps with lightening the texture and binds ingredients together for a better crumb.
• Cacao powder: Adds that deep chocolate flavor — and it’s more natural and less processed than regular cocoa powder.
• Baking soda: Works with the apple cider vinegar to help the cake rise and develop a lovely texture.
• Maple syrup: Sweetens naturally while complementing the chocolate and raspberry notes beautifully.
• Apple cider vinegar: Reacts with baking soda, gives rise, and balances flavors without adding acidity you’ll notice.
• Olive oil or coconut oil: Adds fat for richness and moist crumb; choose based on your preference or dietary needs.
• Dark chocolate chips: For those melty pockets of chocolate that make each bite heavenly.
• Raspberries: Fresh or frozen, they add a punch of tartness that brightens the dense chocolate cake.
• Agar agar powder (for glaze): A fantastic vegan gelatin alternative that sets the raspberry glaze perfectly.
• Sugar (for glaze): Balances the tartness of the raspberries in the glaze and gives it that glossy finish.

Tweak to Your Taste

One of the things I love most about this Vegan Chocolate Raspberry Cake Recipe is how easy it is to make your own. Whether you like it a bit sweeter, love extra chocolate, or want to swap in some different flours, go ahead! Baking should feel like fun, not a chore.

• Less sweet: I’ve made this with half the maple syrup and replaced the rest with coconut milk — still moist and delicious, just less sugary.
• Oil free: If you want to skip added oils, use coconut milk instead, which keeps the cake tender without the extra fat.
• Nut-free: Tigernut flour is a wonderful alternative to almond flour, and it still gives the texture you want.
• Frozen raspberries: Using frozen instead of fresh raspberries works beautifully if you thaw them just a bit before mixing into the batter.

Step-by-Step: How I Make Vegan Chocolate Raspberry Cake Recipe

Step 1: Blend the Zucchini Mix

First up, preheat your oven to 360°F (180°C). Chop your zucchini into chunks and toss them in a blender with maple syrup, olive or coconut oil, and apple cider vinegar. Blend until silky smooth — this little “wet” mix is the secret to keeping the cake moist and tender without eggs or dairy. I usually take a quick taste here to adjust sweetness if needed.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the almond flour, arrowroot, cacao powder, and baking soda. Mixing these dry ingredients well ensures the baking soda is evenly distributed, which helps the cake rise beautifully. Don’t skip this step! It’s a quick one but makes a big difference.

Step 3: Mix Wet & Dry

Pour that zucchini blend into the dry ingredients and gently fold together until just combined. Then fold in the dark chocolate chips and raspberries. Be gentle with the raspberries, especially if they’re fresh; you want to keep some whole chunks for texture, not turn them to mush.

Step 4: Bake Your Cake

Line or oil an 18 cm (7-inch) round pan — I prefer one with a removable bottom for an easy release — then pour in the batter and smooth it out a bit. Bake for 25 to 30 minutes, and here’s the trick: insert a thin knife into the center to check doneness. When it comes out clean, you’re good to go. Let it cool in the pan; this helps it set nicely before the glaze.

Step 5: Make the Raspberry Glaze

While your cake is baking, toss 4 cups of raspberries and sugar into a saucepan. Cook on medium, stirring occasionally until it looks like a thick purée — usually about 10 minutes. Blend and strain the mixture to get a smooth glaze, then return it to the stove with agar agar powder. Bring it to a boil while stirring, then pour this gorgeous glaze over your cake. Let it cool and refrigerate for at least 4 hours or overnight so it sets perfectly.

Step 6: Garnish and Serve!

Once chilled and set, pop the cake out of the pan and decorate with fresh raspberries on top. The combination of the rich chocolate cake and bright raspberry glaze is just stunning — and tastes even better than it looks!

How to Serve Vegan Chocolate Raspberry Cake Recipe

Garnishes

I love topping this cake with a generous handful of fresh raspberries and a dusting of unsweetened cacao powder or powdered sugar for a little contrast. Sometimes, I add a few mint leaves for a fresh pop of color and flavor. These little touches make the cake feel extra special without overwhelming its natural flavors.

Side Dishes

Since this cake is pretty rich and filling, I like to keep side dishes light. A simple bowl of coconut whipped cream or some vegan vanilla ice cream pairs beautifully — they add creaminess that complements the tart glaze. For drinks, a cup of black coffee or a raspberry-infused herbal tea works wonders to balance the sweetness.

Creative Ways to Present

For birthdays or celebrations, I’ve layered this cake with raspberry glaze between two thin cake layers and added edible flowers for an elegant touch. Turning it into mini individual servings in jars — layered with the cake, raspberry glaze, and chocolate shavings — is also a fun way to wow guests without fuss.

Make Ahead and Storage

Storing Leftovers

I always keep leftover cake covered tightly in the fridge, which keeps it fresh for up to 4 days. Since the glaze is firm, the texture stays nice, and it tastes even better after sitting a day or two when all the flavors marry.

Freezing

This cake freezes well! I slice it first and wrap individual pieces in plastic wrap and foil. When you’re ready, thaw in the fridge overnight. The texture stays surprisingly good, and it’s a lifesaver for when you want dessert ready to go.

Reheating

If you want it warm, pop a slice in a toaster oven or microwave for 15-20 seconds. Avoid overheating to maintain moisture and prevent the glaze from melting off completely.

FAQs

Final Thoughts

This Vegan Chocolate Raspberry Cake Recipe holds a special place in my heart — not just because it’s one of the most satisfying vegan desserts I’ve ever made, but also because it’s so versatile and forgiving. If you’re new to vegan or gluten-free baking, this one will boost your confidence with how reliably delicious it turns out. Make it for yourself, your family, or share it with friends; I promise, you’ll be asked for the recipe (and maybe a second slice)!

Print