Choco Raspberry Dream Cake

Luscious chocolate ganache and juicy raspberry are the perfect pair for a Valentine’s Day dessert.

A dash of coffee and fresh raspberries add extra-special flavor and flair to this decadent, romantic cake.

Makes one 9-inch round two-layer cake

What You Need:
For the cake:
2 cups flour
1-1/4 cups sugar, plus 3 tablespoons
3/4 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1-1/4 cups coconut milk (boxed)
1/3 cup vegetable oil
1/2 cup brewed coffee, cooled
1/2 cup dark chocolate, melted
1 teaspoon vanilla
2 teaspoons apple cider vinegar
Raspberry Frosting (see recipe)
Chocolate Ganache (see recipe)
1 cup fresh raspberries

For the Chocolate Ganache:
1/2 cup coconut creamer
1 cup dark chocolate, chopped

For the Raspberry Frosting:
1 cup vegan shortening, plus 2 tablespoons
1/4 cup vegan margarine, plus 2 tablespoons
1/3 cup raspberry purée  
4-1/4 cups powdered sugar
1-1/2 tablespoons fresh lemon juice

What You Do:

  1. Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment or lightly oil and dust with flour. Set aside. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.  
  2. In a small bowl, whisk together coconut milk, oil, coffee, melted chocolate, and vanilla. Add to dry ingredients and whisk until just incorporated. Fold in vinegar, stirring just until streaks are visible. Do not overmix.
  3. Into the two cake pans, distribute batter evenly. Bake for 20 minutes or until cake surface springs to the touch. Remove from oven and allow to cool completely. Run a knife around edges of pan to loosen cake from sides. Invert pans on a wire rack and remove cakes.
  4. To make Raspberry Frosting, in bowl of a mixer, whip shortening and margarine with paddle attachment until thoroughly combined. Add raspberry purée and mix until incorporated, scraping bottom of bowl to ensure that ingredients are mixed completely. On low speed, add powdered sugar gradually. Add lemon juice and mix on medium-high speed until thoroughly combined and frosting is fluffy, about 2 minutes. Frost cakes with Raspberry Frosting and stack into two layers.
  5. To make Chocolate Ganache, heat coconut creamer in top part of a double boiler over medium heat until steaming. Do not boil. In a heat-resistant bowl, place chocolate and pour hot creamer over. Let sit for 30 seconds. Whisk coconut creamer and chocolate until chocolate is melted and ingredients are completely combined. Ganache should be thick but pourable.
  6. With a spoon or measuring pitcher, pour ganache on top center of cake until it reaches sides. Pour along edge until ganache runs down sides of cake. Let ganache set before serving. Top with fresh raspberries.

More Recipes

Vegan Strawberry Shortcake

In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.
Read More »

Vegan Avocado Nori Crostini

Take your morning avocado toast to the next level with the addition of nori, walnuts, and chia seeds.
Read More »

Vegan Tofu Scramble

Who needs eggs when a delicious, cholesterol-free tofu scramble can be whipped up in no time?
Read More »

Vegan Chocolate Pudding Popsicles

For a smooth chocolaty pudding pop, turn an easy chocolate mousse into a great frozen summer treat.
Read More »

Baked Vegan Eggplant & Zucchini Chips

When coupled with herbed panko crumbs, a thin layer of vegan mayonnaise provides a flavorful coating for these zucchini and eggplant slices, resulting in perfectly crunchy “fried” chips.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »