Vegan Chocolate Raspberry Cake Recipe

If you’re on the hunt for a dessert that’s both indulgent and kind to your diet, you’ve come to the right place. This Vegan Chocolate Raspberry Cake Recipe is hands-down one of my favorites to whip up when I want something rich, moist, and bursting with fresh raspberry flavor—but without any dairy or eggs. Trust me, you’ll love how easy it is to make, plus it’s gluten-free and naturally sweetened. So, whether you’re vegan, gluten-free, or just someone who loves a delicious cake, stick with me—I’m going to walk you through everything you need to know to nail this cake perfectly!

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Ingredients & Why They Work

Each ingredient in this Vegan Chocolate Raspberry Cake Recipe really plays a key role. From the almond flour which gives the cake a tender crumb, to the arrowroot that adds structure, it all comes together to create a cake you’ll want to make again and again. Don’t skip fresh or frozen raspberries—they bring brightness and a natural tartness that cuts through the chocolate beautifully.

• Zucchini: Adds moisture and a subtle sweetness without overpowering the chocolate flavor.
• Almond Flour: Provides a nutty flavor and gluten-free base; use tigernut flour if nut allergies are a concern.
• Arrowroot Powder: Acts as a natural binder and thickener, giving the cake structure without gluten.
• Cacao Powder: Choose high quality for that deep rich chocolatey taste that defines the cake.
• Baking Soda: Helps the cake rise and keeps it light and airy.
• Maple Syrup: A natural sweetener that complements both chocolate and raspberries beautifully.
• Apple Cider Vinegar or Lemon Juice: Reacts with baking soda to give lift and adds a slight tanginess.
• Extra Virgin Olive Oil or Coconut Oil: Adds richness and keeps the cake tender; oil-free options can substitute with coconut milk.
• Dark Chocolate Chips: Melt into pockets of gooey chocolate—totally decadent!
• Raspberries: Both in the batter and in the glaze, they add natural tartness and stunning color.
• Agar Agar Powder: A vegan-friendly setting agent for the raspberry glaze.
• Sugar: Balances out the tart raspberries in the glaze.

Make It Your Way

This cake is super versatile, so I love encouraging you to make it your own! Whether you want to swap out the raspberries for another berry, reduce sweetness, or even make it oil-free, you’ll enjoy the flexibility of this recipe.

• Nut-Free Option: I personally used tigernut flour instead of almond flour once for a nut allergy, and the cake turned out just as moist and delicious!
• Less Sweet: You can reduce the maple syrup and replace part of it with coconut milk—this balances sweetness without sacrificing texture.
• Oil-Free Version: Swapping oil for coconut milk works surprisingly well and keeps the cake tender.
• Fruit Variations: I’ve tried substituting the raspberries with blackberries or blueberries—you get a different, but equally tasty, twist.

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

Step 1: Prep Your Zucchini Blend

Start by chopping your zucchini into chunks—no need to peel it. Pop them into your blender with the maple syrup, oil, and apple cider vinegar. Blend until you get a smooth, creamy mixture. This is your wet base that keeps the cake moist and tender, even without eggs.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together almond flour, arrowroot, cacao powder, and baking soda. Make sure everything is evenly combined—that way, your cake will rise nicely and have consistent texture.

Step 3: Combine Wet and Dry

Pour the zucchini blend into the dry ingredients. Use a spoon to mix gently but thoroughly until you have a smooth batter. Don’t overbeat, just enough to combine.

Step 4: Fold in Chocolate Chips and Raspberries

Toss in the dark chocolate chips and your 80 grams of fresh or unthawed raspberries. I love how they create bursts of flavor inside the cake. Gently fold them in so you don’t break the raspberries too much.

Step 5: Bake the Cake

Line a 7-inch (18 cm) round springform pan with parchment or lightly oil it, then pour in your batter. Bake at 360°F (180°C) for 25-30 minutes, until a thin knife inserted in the center comes out clean. Let the cake cool in the pan—it will be delicate when warm.

Step 6: Prepare the Raspberry Glaze

Meanwhile, combine 500 grams of raspberries with sugar in a saucepan over medium heat. Stir occasionally as they break down into a chunky purée. Blend and strain this mixture to get a smooth glaze. Return it to the pan, add agar agar, stir well, and bring it to a boil to activate the setting properties.

Step 7: Assemble and Chill

Pour the warm raspberry glaze evenly over your cooled cake. Pop it in the fridge for at least 4 hours or overnight to let it set firmly. Once chilled, remove the cake from the pan and decorate with fresh raspberries for that pretty finishing touch. Voilà—your Vegan Chocolate Raspberry Cake is ready to shine!

How to Serve Vegan Chocolate Raspberry Cake Recipe

Garnishes

I love topping this cake with extra fresh raspberries and a sprinkle of cacao nibs for a lovely crunch. Sometimes I dust it lightly with powdered sugar or add a dollop of coconut whipped cream on the side—makes it perfect for special occasions!

Side Dishes

Since it’s already rich, I usually pair this Vegan Chocolate Raspberry Cake Recipe with a simple green salad or a fruit compote for brunch. It also goes well with a cup of fresh mint tea or a creamy oat milk latte, which balances the decadent flavors beautifully.

Creative Ways to Present

For birthdays or gatherings, I’ve layered it with vegan chocolate mousse between cake layers for a showstopper. I’ve also served it in mini jars as individual parfaits, layering cake chunks, raspberry glaze, and vegan cream—everyone loved the cute presentation and easy portion control!

Make Ahead and Storage

Storing Leftovers

Once chilled, I store leftovers covered tightly in the fridge, and the cake stays moist and fresh for up to 4 days. Make sure to put it in an airtight container to prevent it from drying out or absorbing fridge smells.

Freezing

I sometimes freeze slices individually wrapped in parchment paper and then in a freezer bag. It freezes well for up to 2 months—just thaw overnight in the fridge before serving. The texture and flavor hold up beautifully after freezing, which is a lifesaver for busy weeks.

Reheating

I recommend serving this cake chilled or at room temperature for the best texture, but if you want it warm, pop it in the microwave for 15-20 seconds. Be careful not to overheat it, or the chocolate glaze might melt too much.

FAQs

Final Thoughts

This Vegan Chocolate Raspberry Cake Recipe has been a gem in my baking repertoire, especially when I need something that feels decadent but aligns with my lifestyle choices. What I love most is how simple ingredients come together to create a cake that tastes like a celebration—rich, fruity, and just right in sweetness and texture. I really hope you give it a try and find yourself reaching for it time and time again, just like I do. Baking is all about joy, and this cake brings a whole lot of that to the table!

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