Vegan Chocolate Raspberry Cake Recipe

If you’re a fan of rich chocolate desserts but also crave something bright and fruity, then you’re going to absolutely love this Vegan Chocolate Raspberry Cake Recipe. It’s got the perfect balance of moist, chocolatey goodness paired with fresh, tangy raspberries that just sing on your palate. Trust me, whether you’re a seasoned vegan baker or just exploring plant-based treats, this cake will wow anyone who takes a bite. Grab your apron and let me walk you through how to make this fan-freaking-tastic cake that feels indulgent but is totally wholesome!

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Ingredients & Why They Work

Each ingredient in this Vegan Chocolate Raspberry Cake Recipe has a purpose — from texture to flavor to keeping everything plant-based and gluten-free. I love using almond flour for its subtle nutty flavor but also for the crumb it gives the cake. The zucchini might surprise you, but it’s the secret hero for moisture. Let’s break down the ingredients so you can shop confidently!

• Zucchini: Adds moisture and tenderness without making the cake taste “vegetable-y” — perfect for moist vegan baking.
• Almond flour: Provides a rich, nutty base and keeps the cake naturally gluten-free.
• Arrowroot powder: Helps bind and lighten the cake; you can swap with tapioca or cornstarch depending on what you have.
• Cacao powder: For that deep, rich chocolate flavor without the sweetness.
• Baking soda: Reacts with the apple cider vinegar to give the cake a great rise and fluffy crumb.
• Maple syrup: Adds natural sweetness; I love the flavor it imparts, but you can reduce it if you prefer less sugar.
• Apple cider vinegar: A binder that reacts with baking soda to help the cake rise perfectly.
• Extra virgin olive oil or coconut oil: Adds fat for a rich texture; olive oil keeps it more savory, while coconut oil lends a touch of sweetness.
• Dark chocolate chips: For melting pockets of indulgence throughout the cake.
• Fresh or frozen raspberries: Fresh add brightness, frozen make it super convenient and just as delicious.

Make It Your Way

I love how versatile this Vegan Chocolate Raspberry Cake Recipe is — you can easily tailor it to your preferences or what you have in the kitchen. I often swap almond flour for tigernut flour when friends come over with nut allergies, and it’s just as delicious! Don’t be shy about making it your own.

• Nut-free variation: Using tigernut flour instead of almond flour worked beautifully when I made this for a friend’s birthday who had a nut allergy.
• Oil-free version: I sometimes swap the oil for coconut milk for a lower-fat option that still keeps the cake moist and tender.
• Sweetness adjustments: You can reduce the maple syrup and replace it with coconut milk if you want a less sweet cake without sacrificing moisture.
• Seasonal twist: Try swapping raspberries with fresh blueberries or blackberries when raspberries are out of season — equally delightful!

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

Step 1: Blend Your Wet Ingredients Until Silky Smooth

Start by peeling and chopping your zucchini into smaller chunks—it blends a lot easier that way, trust me. Toss the zucchini pieces in a blender with the maple syrup, your choice of oil, and apple cider vinegar. Blend everything until it’s completely smooth and silky with no lumps. This wet mixture is what gives the cake its luscious, moist crumb and also acts as a natural sweetener with the syrup. If you don’t have a blender, a food processor works too, but try not to leave chunks because they won’t bake evenly in the cake.

Step 2: Mix Dry Ingredients and Combine Gently

In a large mixing bowl, combine the almond flour, arrowroot powder, baking soda, and cacao powder. Give it a thorough mix so everything is evenly distributed. Then pour in your blended wet ingredients and mix it all gently with a spoon. You want the batter to be well combined but avoid overmixing to keep the cake tender and fluffy. I always find that stopping as soon as there are no dry streaks makes a huge difference in texture.

Step 3: Fold in Chocolate Chips and Raspberries

This is my favorite part — gently fold in the chocolate chips and the half-cup of fresh or frozen raspberries (no need to thaw them!). The raspberries add delightful bursts of tartness while the melted chocolate pockets bring richness. Be gentle folding so the berries don’t get crushed, or your batter will turn pink and watery. When I rushed this step once, I learned the hard way how much the batter’s texture changes!

Step 4: Bake and Let It Cool in the Pan

Line an 18 cm (7-inch) round baking pan with parchment paper or lightly oil it, then pour in the batter. Smooth the top evenly and bake at 180°C (360°F) for about 25 to 30 minutes. To check doneness, gently insert a thin knife into the center — it should come out clean or with just a crumb or two, but no wet batter. I always err on the side of a little less time; overbaking dries it out, which you don’t want here. Let it cool completely in the pan before moving on to the glaze step.

Step 5: Make the Raspberry Glaze for That Wow Factor

While the cake cools, start the raspberry glaze by heating 500 grams (4 cups) of fresh or frozen raspberries with sugar over medium heat. Stir occasionally and let them soften and break down into a thick, jammy purée. Blend the purée smoothly and then strain it through a sieve to remove seeds — this makes the glaze smooth and glossy, which looks so beautiful on the cake. Return the strained purée to the saucepan, stir in agar agar powder, and bring to a boil to help the glaze set. Pour this luscious glaze straight over your cooled cake.

Step 6: Chill, Decorate, and Enjoy!

Pop the glazed cake in the fridge for at least 4 hours or, better yet, overnight to let the raspberry topping fully set. Once chilled, remove the cake from the pan carefully and decorate with more fresh raspberries on top. Every time I serve this to friends, their eyes light up — it looks stunning and tastes even better. And that’s it — you just nailed your Vegan Chocolate Raspberry Cake Recipe!

How to Serve Vegan Chocolate Raspberry Cake Recipe

Garnishes

For garnish, I keep it simple — just fresh raspberries scattered on top add a pop of color and freshness that pairs beautifully with the rich chocolate. Sometimes, I sprinkle a little powdered coconut sugar or dust of cacao powder around the plate for a little extra elegance. If you want a bit of crunch, chopped toasted almonds or pistachios work wonderfully too!

Side Dishes

This cake shines on its own, but if you want to pair it, I recommend a scoop of vanilla coconut milk ice cream or a simple dollop of cashew cream. If you’re serving it for brunch, a cup of fresh brewed coffee or raspberry-infused green tea makes a lovely companion.

Creative Ways to Present

For birthday parties or special occasions, I’ve dressed this cake up by layering it with extra raspberry glaze between two cake rounds (double the recipe!) to create a stunning layered cake look. Another fun approach is to serve individual mini cakes in ramekins with the same glaze — it’s a show-stopper and perfect for smaller gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container in the refrigerator. It stays fresh and moist for up to 4 days — perfect for snack cravings or unexpected guests. Just make sure to keep it chilled to maintain that beautiful raspberry glaze texture.

Freezing

This cake freezes well! I slice it into portions, wrap each piece tightly in plastic wrap, and store them in a freezer-safe bag. When I want a treat, I thaw the slice overnight in the fridge — the texture remains surprisingly good, and the raspberry glaze retains most of its flavor and color.

Reheating

If you want to enjoy your leftover cake warm, I recommend a quick 10-15 second zap in the microwave just to take the chill off — avoid heating too long or the glaze may melt. Alternatively, bring it to room temperature before serving for the best texture and flavor.

FAQs

Final Thoughts

This Vegan Chocolate Raspberry Cake Recipe is truly one of my favorite go-to desserts when I want something that’s indulgent, fresh, and plant-based. Every time I make it, whether for family, friends, or just a cozy night in, it brings a smile and a few happy “mmms” around the table. I hope you try this recipe exactly as I’ve shared — or put your own spin on it! Either way, I promise you’ll feel proud pulling this beauty out of the oven and even prouder sharing it with those you love.

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