Vegan Chocolate-Raspberry Cake with Dark Chocolate Ganache recipe

All Recipes Dessert Recipes Frostings and Icings Chocolate


2 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups soy milk
½ cup canola oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
½ cup seedless raspberry jam
1 tablespoon water
½ cup non-dairy dark chocolate chips
¼ cup soy milk
½ teaspoon instant coffee granules

Nutrition Info

393.3 calories
carbohydrate: 64.8 g
cholesterol: : -
fat: 15.1 g
fiber: 3.6 g
protein: 5.6 g
saturatedFat: 3.6 g
servingSize: -
sodium: 255.2 mg
sugar: 35.4 g
transFat: : -
unsaturatedFat: : -


  1. Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).

  2. Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.

  3. Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.

  4. Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.

  5. Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.

  6. Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.

Recipe Yield

1 cake

Recipe Note

This simple one-bowl vegan chocolate cake, topped with a raspberry glaze and a dark chocolate ganache is perfect with ice cream and fresh raspberries.

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