Decadent Vegan Raspberry Chocolate Layer Cake
Treat yourself and your loved ones to this Decadent Vegan Raspberry Chocolate Layer Cake, a rich delight that combines the deep flavors of chocolate with the bright, tangy notes of fresh raspberries. Adapted from Isa Chandra Moskowitz's beloved recipe, this cake is perfect for birthdays or any celebration where you want to impress both vegan and non-vegan guests alike. The moist, chocolatey layers are complemented by a luscious ganache-y frosting and a swirled raspberry filling, creating an irresistible indulgence that will leave everyone asking for more. Whether you're hosting a party or simply craving something sweet, this cake is sure to delight!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (sifted)
Dutch-processed cocoa powder
1/2 cup (sifted)
Baking powder
1 teaspoon (none)
Baking soda
1 teaspoon (none)
Salt
1/2 teaspoon (none)
Soy milk
1 1/2 cups (none)
Canola oil
1/2 cup (none)
Raspberry preserves
1 (10 ounce) jar (reserve 1/2 cup for filling)
Vanilla extract
2 teaspoons (none)
Sugar
1 1/4 cups (none)
Coffee creamer (or soy milk)
3/4 cup (none)
Non-hydrogenated margarine
6 tablespoons (none)
Semi-sweet chocolate chips
10 ounces (1 cup and 2 tablespoons) (none)
Fresh raspberries
as needed (for decorating)
Instructions
1
Start by preparing the ganache frosting: In a saucepan over medium heat, bring the soy creamer to a low boil. Remove from heat immediately and add the non-hydrogenated margarine, stirring until completely melted. Then, add the semi-sweet chocolate chips and stir until the mixture is smooth and glossy. Allow it to cool for at least one hour until it thickens and can be poured over the cake. For a thicker, spreadable consistency, refrigerate for an additional hour.
2
Preheat your oven to 350°F (175°C) and prepare two 8-inch round springform cake pans by spraying them with cooking spray. If you don't have springform pans, line the bottoms of regular cake pans with parchment paper to prevent sticking.
3
In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix the soy milk, canola oil, 1/2 cup of raspberry preserves, vanilla extract, and sugar using a hand mixer or a sturdy fork until well combined. It’s okay if some small clumps of preserves remain.
4
Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated. Divide the batter evenly between the two prepared pans and bake in your preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
5
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
6
When the cakes are cool, carefully take one layer and spread a thin layer of the reserved raspberry preserves on top. Follow this with a generous layer of ganache frosting.
7
Place the second cake layer on top, and spread raspberry preserves over the top of that layer. Finally, cover the entire cake—top and sides—with the remaining ganache frosting for a smooth, glossy finish. Decorate the top with fresh raspberries arranged around the edge for an elegant touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is the Decadent Raspberry Chocolate Layer Cake vegan?
Yes, this recipe is entirely vegan and uses ingredients like soy milk, canola oil, and non-hydrogenated margarine instead of animal products.
What type of cocoa powder should I use for this cake?
The recipe specifically calls for Dutch-processed cocoa powder to achieve a deep, rich chocolate flavor.
Who is the original author of the recipe this cake is adapted from?
This cake is adapted from a beloved recipe by Isa Chandra Moskowitz.
How do I prepare the ganache frosting?
Bring soy creamer to a low boil, remove from heat, stir in margarine until melted, then stir in chocolate chips until smooth and glossy.
How long should the ganache frosting cool?
Allow the ganache to cool for at least one hour to thicken for pouring, or refrigerate for an additional hour for a spreadable consistency.
What oven temperature is required for baking the cake?
The oven should be preheated to 350°F (175°C).
What size cake pans are needed?
The recipe requires two 8-inch round springform cake pans.
What if I do not have springform pans?
If you don't have springform pans, you can use regular cake pans lined with parchment paper on the bottom to prevent sticking.
How long do the cakes need to bake?
The cakes should bake for 40 to 45 minutes.
How do I check if the cake layers are fully baked?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Are there raspberry preserves in the cake batter?
Yes, 1/2 cup of raspberry preserves is mixed into the wet ingredients for the cake batter.
What should I do with the remaining raspberry preserves?
The remaining preserves are used as a filling between the cake layers and on top of the second layer before frosting.
Can I use soy milk instead of coffee creamer for the frosting?
Yes, the recipe allows for the use of soy milk as a substitute for coffee creamer in the frosting.
How many ingredients are required for this recipe?
There are 14 ingredients in total for this recipe.
How long should the cakes cool in the pan after baking?
The cakes should cool in the pans for about 10 to 15 minutes before being transferred to a wire rack.
What type of margarine is recommended?
The recipe specifies using non-hydrogenated margarine.
Is it okay if the raspberry preserves have small clumps in the batter?
Yes, it is perfectly fine if small clumps of preserves remain in the wet mixture.
How should the dry ingredients be prepared?
The all-purpose flour and Dutch-processed cocoa powder should be sifted together with the baking powder, soda, and salt.
What kind of oil is used in the batter?
The recipe uses 1/2 cup of canola oil.
How much semi-sweet chocolate chips are needed for the frosting?
You will need 10 ounces of semi-sweet chocolate chips, which is roughly 1 cup and 2 tablespoons.
Is this cake suitable for non-vegans?
Yes, it is described as an impressive dessert that both vegan and non-vegan guests will enjoy.
What is the best way to decorate the top of the cake?
Arrange fresh raspberries around the edge of the frosted cake for an elegant touch.
What flavor extract is added to the cake?
The recipe uses 2 teaspoons of vanilla extract.
Can I use a hand mixer for the wet ingredients?
Yes, you can use either a hand mixer or a sturdy fork to combine the wet ingredients.
How many layers does this cake have?
This is a two-layer cake.
Does the recipe contain salt?
Yes, the recipe calls for 1/2 teaspoon of salt.
What is the primary liquid used in the cake batter?
The primary liquid in the batter is 1 1/2 cups of soy milk.
What is the texture of the cake layers?
The cake layers are described as moist and chocolatey.
Should the ganache be glossy?
Yes, the ganache should be stirred until it is smooth and glossy before cooling.
Is this recipe good for special occasions?
Absolutely, it is perfect for birthdays, parties, or any celebration where you want to impress guests.