Vegan Chocolate Raspberry Cake Recipe

If you’re craving something decadent yet fresh, let me share my absolute favorite Vegan Chocolate Raspberry Cake Recipe that never fails to delight! This cake is rich, moist, and bursting with tangy raspberries—it’s a perfect combo that feels as indulgent as any traditional dessert but totally plant-based and gluten-free. Trust me, once you try this, you’ll fall in love, just like I did.

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Ingredients & Why They Work

Each ingredient plays its role in making this Vegan Chocolate Raspberry Cake Recipe a home run. I always look for ripe zucchini to keep it moist and gently sweet, while almond flour adds a lovely nutty richness. Here are my top tips on each ingredient:

• Zucchini: Adds moisture and a light texture, plus extra nutrients without overpowering the cake’s flavor.
• Almond flour: Gives a tender crumb; if you’re nut-free, tigernut flour is a fantastic alternative with a similar texture.
• Arrowroot: Works as a light binder; tapioca flour is a good substitute if you can’t find arrowroot.
• Cacao powder: Use good quality cacao for that deep chocolate flavor which isn’t too bitter.
• Baking soda: Provides the lift you need for a fluffy cake—don’t skip it!
• Maple syrup: My favorite natural sweetener here, but if you want less sweetness, coconut milk works as a great partial replacement.
• Apple cider vinegar or lemon juice: Reacts with baking soda to help the cake rise nicely and adds a little brightness.
• Olive or coconut oil: Adds richness and helps keep the cake wonderfully moist; coconut oil also lends a subtle tropical note.
• Dark chocolate chips: Melts into pockets of chocolate joy throughout the cake—don’t skip these little treasures!
• Fresh or frozen raspberries: Bring that tangy punch and freshness, perfectly contrasting the chocolate.
• Agar agar powder (for the glaze): The vegan magic that sets the raspberry glaze firmly without gelatin.
• Sugar (for glaze): Balances the tartness of the raspberries smoothly.

Tweak to Your Taste

One of my favorite things about this vegan chocolate raspberry cake recipe is how easy it is to make it your own. I often play around with the raspberries—sometimes tossing in a handful of fresh blueberries for a different berry twist, or swapping coconut oil for olive oil depending on what I have on hand.

• Variation: For an oil-free version, replace the oil with coconut milk; it creates a slightly different, but equally moist texture that I actually love on warmer days.
• Sweetness level: If you prefer your desserts less sweet, try cutting the maple syrup in half and adding extra coconut milk to keep that moisture without losing flavor.
• Flour swap: If you want a nut-free version, tigernut flour does the job beautifully and lends a subtle sweetness.
• Frozen or fresh raspberries: Both work great, but frozen raspberries tend to soften the cake more and release extra juice into the batter, which I find makes it especially luscious.

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

Step 1: Blend the Zucchini Mixture

Start by cutting your zucchini into chunks—no need to peel it! Toss the zucchini pieces into a blender with the maple syrup, oil, and apple cider vinegar. Blend until you have a silky smooth liquid. This step is key because the zucchini moisture keeps the cake super tender and helps reduce added fats and sugars.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together almond flour, arrowroot powder, cacao, and baking soda. Make sure these are well mixed to evenly disperse the rising agent and chocolate flavor despite the relatively wet batter.

Step 3: Mix Wet and Dry Ingredients

Pour your zucchini blend into the dry ingredients and stir gently until just combined. Don’t overmix here—you want to keep the mixture light. Then fold in your dark chocolate chips and the 80 grams of frozen or fresh raspberries gently to avoid smashing the berries too much.

Step 4: Bake Your Cake

Line or oil an 18 cm (7-inch) springform pan and pour your batter in. Bake at 180°C (360°F) for 25-30 minutes. I always check by inserting a knife into the center—if it comes out clean, it’s done. Let it cool completely in the pan to keep it moist and prevent cracks.

Step 5: Prepare the Raspberry Glaze

While your cake bakes, cook the raspberries and sugar on medium heat until they turn into a purée. Blend and strain to remove seeds for that smooth finish, then heat again with agar agar and bring to a boil. The agar agar sets the glaze nicely while keeping it vegan-friendly.

Step 6: Glaze & Chill

Pour the hot raspberry glaze over your cooled cake, then refrigerate for at least 4 hours or preferably overnight. This step is the magic that transforms it into a beautiful, sliceable, and flavorful dessert.

How to Serve Vegan Chocolate Raspberry Cake Recipe

Garnishes

I love to deck this cake out with extra fresh raspberries on top—so pretty and they add a fresh burst right at serving. Sometimes I sprinkle a few toasted almond slivers or a drizzle of melted dark chocolate for a little texture and glam.

Side Dishes

This cake pairs beautifully with a scoop of dairy-free vanilla ice cream or coconut whipped cream for an extra indulgent experience. A side of freshly brewed coffee or herbal tea is my go-to pairing—simple and satisfying.

Creative Ways to Present

For special occasions, I’ve layered slices with extra raspberry jam and vegan chocolate ganache to make a stunning multi-layered cake. You can also serve it in individual ramekins topped with fresh berries and a mint leaf for a charming single-serve dessert presentation.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps well in the fridge for up to 5 days if tightly wrapped or stored in an airtight container. I always slice it before storing for easy grab-and-go treats during busy days.

Freezing

You can freeze the whole cake or individual slices by wrapping them generously in plastic wrap and foil. I recommend thawing overnight in the fridge for the best texture and flavor.

Reheating

If you like your cake slightly warm, just pop a slice in the microwave for about 20 seconds—I find that keeps it moist but activates the melted chocolate chips deliciously. Avoid reheating the glaze directly to maintain its set texture.

FAQs

Final Thoughts

This Vegan Chocolate Raspberry Cake Recipe has quickly become a go-to for me whenever I want to impress friends or treat myself. It’s reliably moist, full of flavor, and comes together with ingredients I actually feel good about. I hope you enjoy making it as much as I do—don’t be surprised if it becomes your signature dessert too!

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