This chocolate-raspberry layer cake is delicious and vegan friendly! It has a generous layer of a raspberry chia filling and a fluffy chocolate frosting!
You can probably tell from the recipes on this blog that I not only like chocolate, but I also love chocolate in the form of cake…it’s also usually topped with a berry of some sort. Because yum. There’s just something about the trio of flavors that just works together so well. The little bit of tartness from the berries helps to cut through the sweetness of cakes, although the cakes here are mildly sweetened compared to most cakes.
I’ve mentioned before that I began making cakes when I first got married. I’d never made a from-scratch cake in my life, and after receiving a Southern Living cookbook from a friend, quickly made myself familiar with the dessert section, trying a new recipe each week. From chocolate cake to chocolate chip cookies, I just about made them all. Sadly enough, my gauge for whether a recipe was successful or not, was if it tasted like the Duncan Hines cake or Pillsbury refrigerated cookies I was accustomed to making. They didn’t only taste like them, they were much better! I couldn’t believe I was able to create something without the help of box mix or cookie dough logs!
Fast forward several years later, I haven’t made a box dessert since. Once you’ve gotten used to making desserts homemade, they’re not only simple to make, they taste so much better too. You kind of become a dessert snob and look at those boxed cakes like a cheap substitution for the real thing.
When making cakes, the easiest way to dress them up is to pile the top with fresh berries. Berries are like edible flowers, they’re not only pretty to look at, but you can eat them too. If you’re not good at piping and intricate flowers or fancy borders, decorating with fresh fruit is a great alternative!
As if a pile of fresh raspberries wasn’t enough, I stuffed the middle with raspberry chia jam! I love how simple this filling is to make. It’s naturally sweetened with pure maple syrup and thickened with chia seeds
. Chia is great, not only nutritionally (they’re packed with omega-3’s, fiber, protein, and more) but they quickly absorb moisture and swell, naturally thickening whatever they’re added to.
That thick layer of berry jam really helps balance the richness of the chocolate. If you don’t have access to raspberries, feel free to use strawberries or blackberries. Also, if you’re not a fan of raspberry seeds, press them through a sieve
or give them a quick whirl in a blender. You probably won’t have any jam left over, but if you care to make a double batch, it’s great on toast or oatmeal too!
Chocolate-Raspberry Layer Cake
- Total Time: 45 mins
- Yield: 8-inch cake 1x
Description
This chocolate cake is moist, delicious, and vegan friendly! It has a generous layer of a raspberry chia filling in the center and a fluffy chocolate frosting! Gluten and refined sugar free variation included.
Ingredients
Chocolate Cake:
- 2 cups unbleached all-purpose or gluten-free all purpose flour – I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
the blue bag!
- 2 cup coconut sugar
- 2/3 cup dutch-processed cocoa powder – I used Hershey’s Special Dark Cocoa
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/3 cup almond milk or milk of choice
- 1 cup hot brewed coffee or hot water
- 1/2 cup melted coconut oil
or neutral cooking oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
the blue bag!
or neutral cooking oilRaspberry Chia Filling:
- 3 cups raspberries, plus more for topping the cake
- 3–4 tablespoons, maple syrup
(use more or less, to taste)
- 3 tablespoons chia seeds
(use more or less, to taste)Whipped Ganache: (alternative chocolate cream cheese frosting below)
- 2 cups chocolate of choice, dairy-free if needed
- 1/2 cup coconut milk
or heavy whipping cream (if not dairy-free)
- OR
or heavy whipping cream (if not dairy-free)Whipped Chocolate Cream Cheese Frosting: (refined sugar free)
- 16 oz. dairy free or regular cream cheese (if not dairy-free)
- 1/3 – 1/2 cup cocoa
or cacao powder, use more or less to taste
- 1/3 – 1/2 cup maple syrup
Instructions
Whipped Ganache: (needs to be made ahead of time and chilled)
- Melt chocolate chips and coconut milk over a double boiler or in the microwave just until chocolate is melted. Cover and refrigerate for several hours, or until firm. When mixture is cold and has hardened, beat on high speed for several minutes, until fluffy. Best to use a stand mixer, if you have one. If frosting is too thick, add additional milk/cream 1 tablespoon at a time, until it reaches the desired consistency.
Chia Filling:
- You can use fresh or frozen berries. I used frozen so I cooked them over the stove to reduce the liquid, but cooking is not required for fresh berries. Just mash filling ingredients together and refrigerate until chia has expanded and mixture has thickened.
- If using frozen berries, heat berries in a medium dutch oven over medium-high heat until thawed. Add chia seeds and sweetener, stirring occasionally, until liquid has reduced and mixture has thickened. Transfer to a container and chill in the refrigerator until cool.
Cake:
- Preheat oven to 350ºF. Grease two 8-inch or three 6-inch cake pans and line the bottom with parchment paper
. Set aside.
- Mix together milk and 1 tablespoon vinegar and let sit while you measure out the ingredients.
- In a large mixing bowl, combine dry ingredients—flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt until well blended. Add wet ingredients—sour milk, coffee, oil, and vanilla. Mix until batter is smooth and thoroughly combined.
- Pour evenly into cake pans and bake 25–30 minutes, just until center is set and a toothpick inserted comes out mostly clean. Let cool for several minutes then run a knife along the edges of the cake and invert onto a rack to cool completely.
. Set aside.Whipped Chocolate Cream Cheese Frosting: (refined sugar free variation)
- Place cream cheese, cocoa powder, and sweetener into a mixing bowl (drain cream cheese first if it has a little water in the container.) If you don’t like it too chocolatey or sweet, start with the lesser amount and add more, to taste.
Putting It Together:
- Place one cake layer onto your serving plate and top with raspberry chia filling. The filling fill want to ooze out of the sides, so pipe a frosting “dam” around the edge of the cake if you want the filling to stay in place. Place the other cake layer on top and use a large off-set spatula to spread frosting generously around the top and sides cake. Top with fresh raspberries or chocolate shavings and serve. Refrigerate leftovers in an airtight container.
- Inspired by this recipe from Martha Stewart.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert, Gluten-Free, Vegan
You may also enjoy these similar recipes:
Vegan Chocolate Cake with Whipped Ganache
Chocolate Lava Mug Cake
Lemon Layer Cake with Fresh Berries
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This has become my go to chocolate cake recipe! My 3 year old has a dairy allergy so I often end up making vegan desserts for her. That being said, this is really amazing chocolate cake in general, not just an amazing vegan cake. I’m planning on making this for the 4th time this weekend, and wondering if you have any make ahead tips? My morning is going to be hectic so I would like to have as much ready as possible. I was thinking of making everything up tonight and leaving the cake and frosting in the fridge overnight, and just whipping the frosting and putting it together in the morning. What do you think?
Hi Caitlin! I’m so happy you’re enjoying this cake recipe! You can definitely make some of the components ahead of time, up to several days earlier. For the cake layers, the day before is fine if you plan to leave it in the fridge or at room temperature. If it’s more than a day ahead of time, I like to wrap the cakes up really well and stick them in the freezer, so they don’t begin to go stale. You can then just frost the cake frozen and it will thaw in about an hour or so at room temperature. The frosting will keep for a day or two in the fridge as well, you may just need to beat it again to fluff it up before frosting the cake, as you stated. If making the berry filling, I wouldn’t make it earlier than a day or so beforehand, just so it doesn’t begin to spoil, as berries often do. Hope this helps! Let me know if I can help in any other way! 🙂
This is by far the very best chocolate cake I have ever eaten!!! It has become my go-to recipe for whenever I’m in need of chocolate cake! And every time I make it my friends and family ask me for the recipe, everybody loves it and nobody ever believes me that it’s vegan! It’ so good!
Hi Debbie! Thank you so much for your kind comment! I’m glad you’ve been enjoying this cake as it’s one of our faves as well! Thank you for taking the time to leave a review and for sharing the recipe with your family and friends too! Have a great week!
I love it!!! Can I use gluten free all purpose flour (bob’s red mill) the red bag??
Hi Claudia, thank you! I’m not a big fan of the Bob’s Red Mill gf flour in the red bag, due to the bean flour, but it would work if you’ve used the flour before and don’t mind the flavor. I personally recommend Bob’s Red Mill 1-to-1 gf baking flour in the blue bag or King Arthur measure for measure gf flour. Let me know if you give it a try!
Made this yesterday, with little time to spare before a birthday dinner was happening. Had made the chia jam the day prior. Even with less than 2 hours and an entire dinner to make, I pulled this cake off without a hitch. It was beautiful, moist, flavorful and got super ratings from my friends. My husband – who considers himself a chocolate connoisseur – even said it’s the best cake he’s ever had. The birthday girl loved it so much that she wanted to take the remaining half home, and another guest – who doesn’t each chocolate or coffee – was inspired by all the comments to recreate it to meet his dietary needs. I will save multiple copies of this in hopes of never losing it!
Hi Nicole! Thank you so much for taking the time to leave a review! Hearing this makes my heart so happy! I’m very glad that you and your family and friends enjoyed this cake as much as we do.. It’s definitely one of our favorites as well! If you like chocolate cake, I posted an easy chocolate sheet cake recently, which is very similar to this one but made in one pan and excludes the chia jam (great for when berries are out of season!) which you can find here, if interested: http://www.wifemamafoodie.com/chocolate-sheet-cake-with-whipped-ganache/
Thanks again for your encouraging comment and for giving the recipe a try! Have a wonderful weekend!
How can I make this cake into a vanilla version? My vegan/GF/lactose mom-to-be doesnt want so much chocolate…
Hi Jerica, I have several vanilla cake recipes here on the blog. This cupcake recipe can easily be made into a cake by using two 8-inch greased cake pans instead of a cupcake pan (http://www.wifemamafoodie.com/vegan-vanilla-cupcakes-fresh-berries/).
There’s also this vanilla cake with chocolate frosting (http://www.wifemamafoodie.com/vegan-vanilla-cake-with-chocolate-frosting/). All you would need to do is add the raspberry filling from this chocolate cake and top with fresh raspberries.
Finally, this vanilla cake with berries has whipped coconut cream in between each layer with fresh berries. It’s one of my favorites here on the blog: http://www.wifemamafoodie.com/vanilla-layer-cake-with-fresh-berries/.
Let me know if you have any other questions or if you need help finding another option! Enjoy!
Does this really take TWO CUPS of sugar??
Yes, but you’re welcome to use less if you’d like.
I had the same reaction but didn’t have time to question or mess with the recipe. I almost ALWAYS cut any sugar quantity in half. I don’t have a lot of experience with coconut sugar but knew it had a different flavor profile AND some fiber…so I trusted the recipe and was amazed at how NOT sweet the cake was. The texture was PERFECT. Very glad I didn’t modify.
All of the layers of this cake look so perfect and delicious! Yum!
Thank you Bethany!
Oh my goodness! Chocolate and raspberry is my favorite flavor combination. This cake looks amazing! The fact that it’s healthier, is an added bonus.
Hi Cait! I hope you’re having a great Friday. Thank you for your encouragement!
Those berries are so beautiful! And I love the chia pudding as the filling.
Yes it turned out so delish! Thanks, Anne. Have a great evening!
Just gorgeous, I love those pretty layers!
Thanks, friend. I always appreciate your encouragement. It means a lot to me. Have a lovely weekend! xoxo
Drooling over these gorgeous pictures! That cake looks SOO delicious! Chocolate/raspberry is one of my favorite combos!
Thanks Natalee! Hope you have a great night!
My boyfriend is going to be so thankful for you when I make this cake for him!!!
Thanks Allyson, I hope you all enjoy it. Please let me know if you have any questions as you bake it. XoXo
This looks beyond delicious I have to give this a try! There is always room for cake specailly if it’s looking like this!
Ha! Thank you so much Ellie. I couldn’t agree more! Have a great night!
100% going to try this! I am currently on a diet so this is perfect!
oh so Megan Murray
Yay! Thanks for trying it out. I hope you love it. Have a wonderful weekend!
This looks DIVINE! Is there anything better than a chocolate-raspberry combo?! And raspberry chia jam? Feed me now please!
I know right? Haha, thanks Clarissa!
That definitely looks super delicious!!! I love raspberries. I know for sure that’s a lot for me, but I want a small piece 🙂
(Handing you a small slice). Thanks for the kind words!
This cake looks delicious! I’m going to have to give it a try.
Thank you, Liz. Please let me know how you like it.
Raspberries and chocolate are my absolutely favorite! This is my dream wedding cake and my fiance thinks I’m nuts! Glad to see other people appreciate your delicious looking cake yum. drool.
Yes, it makes such a great and flavorful pairing. Thanks for the encouragement! Your dream wedding cake sounds wonderful!
Yum! I love chocolate! I found some recipes for cake mix and buttercream frosting on Pinterest a few months ago and since then I make my own cakes and frosting. It’s so good!!! Your cakes look so professional!! My next goal is to learn how to make lemon filling since it’s my favorite. I’ve already found a recipe for it, I just have to try it out. Great job!!
Thanks, Jackie! It sounds like you’re having fun baking cakes. I appreciate the kind words!
This cake looks so stunningly delicious and looks so pretty too! I absolutely love the raspberry chia filling! I will definitely will be giving this one a try!
Thanks Maria!
OMG! This cake is exquisite! Love that it’s vegan too 🙂 What a masterpiece. Putting this on my never-ending list of things to bake 🙂
Thank you friend! I appreciate the support. Have a wonderful, lovely weekend
Joscelyn, Have you made this cake using the gluten free flour? I wasn’t sure watching the video if you used reg. Flour and real milk or if this is the gf df version. I understand you provided both choices, but I really want to know if this tastes as good as it looks using the substitutes. I have not had very much success trying to swap out gf flour for desserts without feeling like I wasted a whole lot of good ingredients only for it to taste terrible or rubbery. Really want to try this, but only if you can assure me you’ve made it gluten and dairy free yourself. Thank you! Looks gorgeous by the way.
Hi Brenda! I totally understand. Those ingredients are costly! Yes, the cake in the video was using Bob’s Red Mill 1-to-1 baking flour (in the blue bag!) and Almond Breeze almond milk. I would’ve distinguished in the video, but it was too much info to read in 2 seconds, haha! I really like that Bob’s Red Mill flour, but it can be a little on the denser side since it has sweet rice flour and tapioca. To me, this cake was slightly dense, but in a good way. It keeps it nice and moist, just be careful not to over bake! Hope that helps! Please let me know if you give it a try!
I don’t even think this could look any more delish…it doesn’t even look READ! I’m sitting here drooling!!!
Coming Up Roses
Thank you for the love ❤️ Erica! I really appreciate it. Have a lovely evening!
That’s a great looking cake there!!!
Hi. Thank you Raj!
This looks DELICIOUS. Saving this to make in the future. I really need to get back into baking!
http://www.wonderlandsam.com
Thank you Samantha. You’re so kind! Have a great week!
Your pictures are beautiful. I never thought I would say a chocolate cake was beautiful LOL. Looks so good and sounds delicious!
Thank you Kaitlin for the compliment. I appreciate your kindness. Have a lovely week!
This looks SO delicious! I am so bad at baking cakes, but my husband is always asking for them. I feel like it’s a guy thing for some reason to want a cake made for you.
Haha, for sure! Thank you for the encouragement. Please let me know if you try it out or if have questions I can help answer.
Wow, that looks amazingly delicious! My mouth is watering!
Aw, thank you Sara!
This cake looks delicious! I love how you incopereated chia seeds! I’m a huge fan of chia pudding so I can’t wait to try this recipe!
Thanks friend. Please let me know how you like it. I hope you love it as much as we have!