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You are here: Home / Desserts / Chocolate Raspberry Cake {Vegan and Gluten-free}

Desserts, Cake and Cupcakes, Chocolate recipes, Dairy Free Recipes, Egg Free, Gluten-Free, Holidays, Nut Free, Recipes, Top 8 Free, Vegan · February 1, 2018

Chocolate Raspberry Cake {Vegan and Gluten-free}

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This Chocolate raspberry layer cake is delicious, vegan & allergy-friendly! It is filled with fresh raspberries, chocolate ganache and a fluffy buttercream frosting!

Today’s Chocolate Raspberry Cake post was sponsored in partnership with Enjoy Life Foods.

Life is sweeter when you celebrate with cake

Seems like there is no better way to celebrate a special event or holiday then with cake! And this Chocolate Raspberry Cake is the perfect cake for such an occasion. It’s a deliciously moist chocolate cake with fluffy chocolate buttercream frosting , layered with rich and glossy chocolate ganache and a gorgeous display of berries.

See, it’s the perfect cake for Valentine’s Day, a Birthday, an Anniversary or Just-Because-Kind of Day.

I L-O-V-E Vegan Chocolate Cake

Cakes are my favorite dessert to make and have a special place in my heart. It actually all started when I was 8 and made my first cake…it was a Pac-Man cake. Really it was just a round cake that had a slice cut out of it and then iced yellow to look like our favorite pellet-eating video game character…but to me, it was a big deal. I made my first cake!

Fast forward 25 years later and my world drastically changed. At that time, our son Xander was 10 months old and just confirmed he had life threatening food allergies to dairy, eggs, peanuts and tree nuts. After the initial shock, all I could think about was that his 1st birthday was less than 2 months away and he HAD to have cake! And so, I made my first allergy-friendly cake.

Chocolate 3.0

Almost 11 years later and I’m still making cakes but this Chocolate Raspberry Cake has to be one of my absolute favorites because:

  • It’s chocolate 😍
  • with a light chocolate buttercream frosting 🙌🏼
  • and chocolate ganache layer 🍫
  • plus coffee is mixed into the batter! ☕️
  • ย OOOHHH, then there’s fresh raspberries that just brings it all together in the sweetest, freshest way🍓
  • most noteworthy… it’s allergy-friendly, vegan and gluten-freeย 🌱

Dessert is for everyone

Everyone deserves to be able to enjoy a slice of cake, even if you live with food allergies! For me, it’s notย thinking about we canโ€™t have, but finding the beautiful, vibrant foods we can all enjoy! And with so many delicious allergy-friendly products available, it is easier than ever to create a lovely dessert that everyone to gather around and safely feast on!

Feast away my friends! This cake is for you 😘

We love Enjoy Life Foods

Myย Chocolate Raspberry Cake features a delicious allergy-friendly and vegan chocolate. We just love Enjoy Life Foods and if I’m not watching my kids closely, they’d eat a bag of mini chocolate chips by the handful! Not that there’s anything wrong with that, but it’s even more delicious when used in a recipe.

Some of our favorites and most shared chocolate recipes using Enjoy Life Foods have beenย German Chocolate Cakeย ,ย Oreo Truffles,ย ย Chocolate Chip Cookie Dough Cups,ย Brookie Ice Cream Cakeย ย &ย 2 Ingredient Fudgeย ย .

Enjoy Life’s chocolate has been a huge game-changer for us!

ย Free From Living means….

  • Allergy-Friendly: Their products are free-from gluten and 14 common allergens: wheat, peanuts, tree nuts, dairy, casein, soy, egg, sesame, sulfites, lupin, mustard, fish, shellfish, and crustaceans.
  • Non-GMO: None of the products contain GMOs.
  • Gluten-Free: They’re delicious snacks are certified gluten-free.
  • All Natural Ingredients: One way to eat freely is to know exactly whatโ€™s in your food which is why they are made with all-natural ingredients, like quinoa, buckwheat, and agave .ย 

(excuse the old photo below…it’s the only one that shows the inside since the other was for my friends birthday…SURPRISE!)

Slice of chocolate raspberry cake

Gluten free & Amazing

One thing that this cake is NOT free from is flavor! It’s one of the most decadent chocolate desserts you’ll ever taste! It’s simply irresistible and I cannot wait for you to share it with someone you love.

Other Cake Recipes You’ll Love

  • German Chocolate Cake
  • Applesauce Bundt Cake with Cream Cheese Frosting
  • Banana Mocha Chip Cupcakes
Continue to Content
Chocolate Raspberry Layer Cake

Chocolate Raspberry Layer Cake

Yield: 2- 9" cakes
Cook Time: 30 minutes
Total Time: 30 minutes
Homemade Chocolate raspberry layer cake is delicious, vegan & allergy-friendly!ย  It is filled with fresh raspberries, chocolate ganache and a fluffy buttercream frosting!

Ingredients

For the Cake

  • 3 Cups Gluten-free Flour Blend (I used Bob's 1-to-1) OR All-Purpose Flour*
  • 2 Cups Granulated sugar
  • 3/4 Cup cacao powder (unsweetened cocoa powder also works)
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 Cup canned coconut milk, mixed well (or dairy-free milk of choice)
  • 1 Cup strong hot coffee
  • 3/4 Cup vegetable oil
  • 1/4 Cup vinegar
  • 1 TB vanilla extract
  • 2 pints raspberries

For the Frosting

  • 1 Cup dairy-free butter, softened (Earth Balance Soy Free)
  • 3 1/2 Cups confectioner's sugar
  • 1/2 Cup cacao or cocoa powder
  • pinch of salt
  • 2 tsp. vanilla extract
  • 4 TB. dairy-free creamerย 

For the Ganache Layer

  • 1/2 Cup Enjoy Life Food Mini Chocolate Chips
  • 2-3 TB. dairy-free creamer or coconut milk

Instructions

For the Cake (see notes for second option)

  1. Heat oven to 350°.  Grease and dust with cocoa powder two 9"inch round baking pans.  Set aside. 
  2. In a large bowl, sift together the sugar, flour, cocoa, baking soda and salt.  Whisk to combine. 
  3. In a separate bowl whisk together coconut milk, oil, vinegar and vanilla.  Pour this into the dry mixture then add the hot coffee.  Beat on medium speed just until the batter is combined. Pour evenly into prepared cake pans. 
  4. Bake for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool at least 10 minutes before removing from pans onto wire racks.  (*I actually just kept them in the pans to whole time to cool)

For the Frosting

In your standup mixer with paddle attachment, cream butter for 2 minutes.  Sift confectioners sugar and cacao into the bowl then turn on LOW speed until the powder starts to get incorporated.  Add vanilla extract, salt and creamer then turn onto MED speed for 3 minutes to get nice and fluffy.  *If too thick, add 1 extra teaspoon of creamer.  If too thin, add a little more sugar. 

For the Ganache

In a microwave safe bowl, melt together the chocolate chips and creamer for 30 seconds.  Whisk together and return to microwave for another 15 seconds if not yet melted.  Whisk until nice and smooth. 

To Assemble

Large Cake Option: Spread a layer of ganache on the bottom cake layer and smooth.  Top with raspberries then pipe frosting in a circular pattern on top of the berries.  Add your second cake layer.  Pipe frosting on top to cover, then garnish with a handful of berries.  Drizzle with ganache. 

Individual Cake Option: Remove cake from pans and lay on a smooth surface.  Using a large circular cutout, press onto cake and cut out smaller circles.  Should have 6-8 small cakes total. Spread a layer of ganache on the bottom cake layer and smooth.  Alternate piped frosting then raspberry until entire ganache layer is covered.  Add your second cake layer.  Pipe frosting on top to cover, and pipe frosting onto the sides.  Spread to cover cake then drizzle with ganache. Top with extra piped frosting and raspberries. 

© Nicole Dawson
Cuisine: Vegan, Gluten-free, Nut-free

Thank you to Enjoy Life Foods for making amazing chocolate products that are not only delicious but allergy-friendly. This food allergy mom appreciates it!

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Posted In: Desserts, Cake and Cupcakes, Chocolate recipes, Dairy Free Recipes, Egg Free, Gluten-Free, Holidays, Nut Free, Recipes, Top 8 Free, Vegan · Tagged: chocolate, Enjoy Life Foods, gluten free, valentines, vegan

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Comments

  1. Alisa Fleming says

    February 1, 2018 at 9:05 pm

    You are just out of control with the cool baking lately Nicole! These cakes are epic!

    Reply
    • Nicole Dawson says

      February 6, 2018 at 9:43 am

      Thanks Alisa….I do have a lot of fun baking. It’s probably my favorite thing to do.

      Reply
  2. Laura | Petite Allergy Treats says

    February 2, 2018 at 8:07 am

    Yes. Yes. YES! I love being able to prove eating with food allergies and dietary restrictions can is still be AMAZING. Waay to get your dairy free-chocolate on!

    Reply
    • Nicole Dawson says

      February 6, 2018 at 9:40 am

      Haha! Thanks Laura…..I knew you’d get it for sure. I’m always drooling over your latest recipes.

      Reply
  3. Linda from Veganosity says

    February 2, 2018 at 1:08 pm

    Chocolate cake with raspberries, be still my heart! And you have two of those cakes!! I’m definitely going to try this recipe. That cake looks so perfect.

    And I have to say, your kids and I are the same, I could eat an entire bag of Enjoy Life chocolate chips with a cup of tea. They’re so good!

    Reply
    • Nicole Dawson says

      February 6, 2018 at 9:39 am

      I hope you do get to try it soon Linda…it’s hard to beat chocolate and raspberries ( and Enjoy Life chocolate chips ). ๐Ÿ™‚

      Reply
  4. Hedi says

    February 5, 2018 at 7:59 am

    I LOVE CAKE TOO! This truly looks amazing. I really love the combination of raspberries and chocolate!

    Reply
    • Nicole Dawson says

      February 6, 2018 at 9:37 am

      It’s one of my favorite combos…chocolate + berries.

      Reply
  5. The Vegan 8 says

    February 5, 2018 at 8:56 am

    Wow, this is the way to my heart! A rich, decadent chocolate cake! It looks so moist and so rich and dark, absolutely love it. I love the way you decorated it too!

    Reply
    • Nicole Dawson says

      February 6, 2018 at 9:36 am

      It really is so decadent but yet not overwhelmingly sweet. My family and friends keep telling me I need to make it again (for the 4th time) since it’s one of their favorites!

      Reply
  6. Emma says

    October 24, 2018 at 12:30 pm

    Do you think flax or chia eggs would work here? I’d love to stick with them since I already use them for my vegan, but I don’t usually use gluten-free flour. However, this time around I have to go gluten free too! Thanks!

    Reply
    • Nicole Dawson says

      October 24, 2018 at 3:20 pm

      I do think that you can easily use chia or flax eggs. I use to always make this recipe with AP Flour, before we starting changing to more GF, so you can also sub that if you choose. Actually, all my recipes are made at home with AP & GF flour to make sure the consistency is spot on. Just make sure that if a recipe calls for Xanthan gum, you can simply omit that if using regular flour.

      Reply
  7. Bethany Bradford says

    November 10, 2018 at 10:06 am

    Is this cake best eaten the day it is made or ok made a day in advance? Refrigerate after making? Thanks! This is one of two desserts being made for Friendsgiving next week!

    Reply
    • Nicole Dawson says

      November 11, 2018 at 8:34 pm

      You can make it the day before and it will still taste great. I like to refrigerate it and keep it covered (I have a cake cover for it). If you’re icing it completely, then it’ll be great. If you are only filling the center with berries and frosting, then I’d leave that part for the day of and just wrap the cake until ready to decorate. It’s my fav cake….I’m so glad you’re making it for Friendsgiving!

      Reply
  8. Leslie says

    February 10, 2019 at 12:55 pm

    Love, love, love this! Perfect for Valentine’s Day. I loved the FB post of this cake “construction birthday cake style,!” too. I may have to try my hand at that one for my son’s bday!

    Reply
  9. Jessica says

    February 9, 2020 at 1:18 pm

    This cake was so decadent, the best chocolate Iโ€™ve ever had! I did used Hersheyโ€™s dutch processed DARK cocoa powder which I think probably added to the richness. For the milk I used cashew/almond milk and it worked very well. However I didnโ€™t have enough frosting to cover the whole cake and layers in between. I ended up using two 8โ€ cake pans and baked 34 min, then sliced them in half to make a 4-layer cake. Doubling the frosting is a good idea so you donโ€™t run out. All in all a DELICIOUS winner!

    Reply
    • Nicole Dawson says

      February 11, 2020 at 4:37 pm

      So glad you loved this…it’s probably my fav cake ever! And yes, I always end up doubling the frosting, because I love having extra, just in case.

      Reply
  10. Pamela says

    April 17, 2020 at 3:25 pm

    This looks amazing, and I’m planning to make it for my husband’s birthday tomorrow! What kind of vinegar do you recommend? Do you think white wine vinegar would be ok?

    Reply
    • Nicole Dawson says

      April 17, 2020 at 5:33 pm

      Honestly, either will work. I usually go with white vinegar for most recipes.

      Reply
      • Pamela says

        May 22, 2020 at 5:54 pm

        Thanks! I used white wine vinegar and it was AMAZEBALLS. Making it again for a friend’s birthday tomorrow! Thank you for such a great GF cake recipe! ๐Ÿ™‚

        Reply
  11. Brittany says

    November 16, 2020 at 11:41 am

    How many layers did you use for the cake in the photo? It looks taller than just two.

    Reply
    • Nicole Dawson says

      November 23, 2020 at 1:27 pm

      I typically make 6″ cakes for our family and for others, so this was a 3 layer cake, using 6″ rounds. If I want to make it even taller, I slice the cake in half horizontally and add another layer of frosting.

      Reply
  12. Elaina says

    November 21, 2020 at 9:30 am

    If I wanted to use eggs in this how would the recipe ingredients change?

    Reply
    • Nicole Dawson says

      November 23, 2020 at 12:56 pm

      You would have to adjust a few things…the vinegar, baking soda mostly then adding in baking powder. Unfortunately, I no longer bake with eggs so I am not certain the exact exchange to make this recipe work with eggs but I can tell you that you wont be able to tell that vinegar was used.

      Reply
  13. Camille says

    January 7, 2021 at 4:56 pm

    Hi there! I am planning to make this cake recipe to go with your cake pop recipe for my daughter’s birthday. Wondering about NOT including the coffee. How would you suggest making that adjustment?

    Thanks!
    -Camille

    Reply
    • Nicole Dawson says

      January 13, 2021 at 5:24 pm

      Some options are decaf, just water, or milk. All will work just fine.

      Reply

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