Super delicious, satisfying, and comforting Chocolate Raspberry Cake!
The recipe is plant-based (egg-free and dairy-free), oil-free, healthy, and light.
A perfect combination of fresh raspberries and the most amazing creamy chocolate frosting! So soft and moist inside, filled with fresh colorful raspberries, immersed into the most chocolatey and creamy frosting ever! This Chocolate Raspberry Cake will blow your mind!
This is a sugar-free, oil-free chocolate cake! Unbelievably tasty and a healthy one!
The raspberries add a touch of freshness and aroma.
Super calorie-light but extremely tasty.
For those special occasions when you want to prepare something sweet and delicious yet truly healthy as well.
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Sweet and yet Truly Healthy
This is as close to a whole plant food dessert as any cake can get!
No dairy or sugar or oil is used for a guilt-free experience!
Only whole wheat flour instead of the highly-glycemic white flour to keep you leaner.
Coconut milk is used instead of refined oils. It is rich in fiber and you do not get your blood flooded with fat as much.
Dates are used to sweeten the cake with as little maple syrup as possible to keep refined sugars away.
And I used lots of berries. They taste great but also lower the overall glycemic effect of the cake, keeping your blood sugars more balanced.
You will love this Chocolate Raspberry Cake because it is:
- Plant-based
- Vegan
- Dairy-free
- Egg-free
- Oil-free
- Sugar-free
- Lower in calories
- Guilt-free
- Comforting
- Much healthier than other cakes
- Creamy and moist
- Perfect for any occasion
- Satisfying!
Vegan Chocolate Raspberry Cake
One of my favorite parts of cooking are desserts. I love experimenting with different ingredients. And it is so satisfying to prepare something sweet and tasty but healthy as well! This is one of my main goals.
This Chocolate Raspberry Cake is super rich in flavor and full of freshness. No one can tell it is egg-free and dairy-free. I guarantee, everyone will love it!
In my family, we love chocolate cakes and this Chocolate Raspberry Cake quickly became one of our favorites.
The chocolate sponge cake is made with dates. No sugar is used. Dates contain lots of microelements and fiber. Their natural sugars are bound to fiber, making it slowly absorbable. In other words, your blood sugar level stays balanced, which is very important.
The Chocolate Cake
This delicious vegan chocolate cake is easy to prepare.
No oil is used in this recipe, as the coconut milk is so rich in texture that it provides the softness and moisture of the cake.
I prefer to soak the dates in warm water for 10-15 mins. Thus, they become softer and juicier. Also, they are chopped easily. Keep the water after that.
For the chocolate sponge cake, place the soaked dates and coconut milk in a food processor and blend until finely chopped.
Add the vanilla extract, baking soda, and vinegar to the coconut dates mixture. After that, fold in the whole wheat flour, baking powder, and cocoa powder together. Whisk all ingredients until a smooth dough is formed. If it is too thick, add one cup of water (the one in which you soaked the dates) and whisk again. Usually, I need to add this extra water.
I recommend using whole wheat flour as it is a whole food and contains those important micronutrients and fiber that are missing in all-purpose flour. It does not rise as much as all-purpose flour but is much healthier and tastes great.
Line an 8-inch (20-cm) round cake pan bottom with parchment paper and put the cake in the oven.
The Chocolate Frosting
This fantastic chocolate frosting is also easy to prepare.
In a saucepan add the coconut milk and whole wheat flour and whisk well. There should be no lumps in the coconut milk. Fold in the other ingredients. Now, heat the mixture until the chocolate pieces are melted and the frosting thickens.
Refrigerate for several hours until it firms.
An important tip when you are in a hurry
When you don’t have time to wait for the cake to tighten, you can do the following steps.
Firstly, bake the chocolate sponge cake (let it cool before cutting).
Then, prepare the chocolate frosting and put it in the freezer for an hour or an hour and a half (it won’t freeze but will tighten enough so you can assemble the cake, without leaking).
After that, start assembling the cake in the adjustable cake ring (it will help support the two layers of the cake with the raspberries and frosting in between).
When it is ready put it in the freezer again for an hour (this will tighten the cake quickly so that you can remove the ring). Carefully remove it and finish the sides of the cake with the remaining frosting. Keep in the refrigerator after that.
Cake decoration
My favorite part!
When the simple-looking cake becomes beautiful. Feel free to decorate it however you like most. Just unleash your imagination!
What I love to use in most cases as decoration are fresh fruits. And since it is Chocolate Raspberry Cake, I used fresh raspberries. Frozen will do as well. Combine them with some blueberries and cranberries for extra color and voila!
For the sides of the cake, I used almond flakes. It just becomes so beautiful and irresistible cake!
Shred some dairy-free dark chocolate on top. Sprinkle just a pinch of coconut shreds for contrast.
And your Chocolate Raspberry Cake is ready!
Want more healthy plant-based dessert recipes?
There is a way to stay on a healthy diet and still enjoy those sweet delights from time to time. Here are some of our healthy, plant-based dessert recipes, that are low in calories and most of them free of oil. You should try them:
- Light & Easy Strawberry Dessert
- Quick & Easy Coconut Delight Balls
- Easy Vegan Blueberry Energy Bar
- No Sugar, Nut Free Avocado Truffles
- Quick & Easy Holiday Strawberry Bites Vegan
If you give this Vegan Chocolate Raspberry Cake a try, I’d love a comment and recipe rating below. You can snap a picture and don’t forget to tag me in your Instagram or Facebook post with @wellnessdove and #wellnessdove, I would love to see your remakes!
Chocolate Raspberry Oil-free Vegan Cake
Ingredients
For the Chocolate Sponge Cake:
- 12 (150 g) regular pitted dates, soaked
- ½ can (200 ml) coconut milk, 14-ounce can
- 1½ cup (150 g) whole wheat flour
- 1½ tsp (7 g) baking powder
- 1 tsp baking soda
- 1 tsp apple vinegar
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 cup water, from the soaked dates
For the filling
- 2½ cups raspberries, fresh or frozen, thawed
For the Chocolate Frosting:
- 1¼ can (500 ml) coconut milk, 14-ounce can
- 2 ounces (60 g) dark chocolate, dairy-free
- 3 tbsp Maple syrup
- 3½ tbsp (55 g) whole wheat flour
Instructions
For the Chocolate Sponge Cake:
- Soak the dates for 1-2 hours, drain and keep the soaking water.
- Preheat the oven to 350°F (180°C).
- Place the dates with the coconut milk in a food processor and pulse until creamy.
- Put the mixture in a bowl, add vanilla extract, baking soda, and vinegar. Stir well.
- Add the whole wheat flour, cocoa powder, and baking powder. If it is too thick, add 1 cup of the water in which you soaked the dates. Mix everything well.
- Line an 8-inch (20-cm) round cake pan bottom with parchment paper and put the mixture in it.
- Bake for about 35-40 mins (to check if it is ready: insert a toothpick and see if it comes out almost dry).
- Leave it to cool completely before cutting it.
For the Chocolate Frosting:
- Place the coconut milk and flour in a saucepan. Whisk well until there are no lumps.
- Fold in the maple syrup and the finely chopped chocolate. Heat the mixture until the chocolate is melted and the frosting thickens.
- Put the mixture in a bowl and cool it well in the refrigerator for at least 2-3 hours until firm.
Assembling:
- Cut the chocolate sponge cake into two even parts.
- Place the bottom cake layer on a serving plate. Put an adjustable cake ring around it or use your round cake pan with removable bottom (without the bottom).
- Spread the raspberries evenly on top of the bottom cake layer.
- Cover them with about half of the chocolate frosting. Then, gently top with the upper cake layer.
- Cover the top of the cake generously with the other half of the chocolate frosting, leaving part of it for the sides.
- Refrigerate for at least 2-3 hours until the frosting firms. Carefully remove the ring and finish the cake by decorating the sides with the last part of the frosting.
- Decorate with some fresh raspberries, blueberries, cranberries, coconut shreds, and chocolate on top.
- Refrigerate for several hours and enjoy!
Notes
- When you are in a hurry, check the following tip
- I always prefer to soak the dates as they become juicier, soft and easy to chop.
- If the mixture for the chocolate sponge cake is too thick use a cup or more of the soaking water from the dates.
- The amount of the flour used to thicken the chocolate frosting may vary. You can use less if it is too thick already or add a little bit of water or coconut milk to reduce the thickness.
Sounds delicious can I substitute coconut milk for anything else as I can’t have it.
Hi Carla,
thanks! Coconut milk provides thickness and richness to the cake frosting, which can be difficult to replicate with other alternatives. If you want to maintain that thickness in the frosting, it might be challenging to find a perfect substitute. You can try using another dairy-free milk such as soy milk and increase the amount of chocolate and flour to achieve the desired thickness. However I haven’t tested it and can’t guarantee the same result.
Very nice dessert free from processed sugar, eggs and oil. Rave reviews from plant-based lunch guests. The dessert is gooey, moist and lightly sweet. Topping is creamy, cake is fudgy and berries are delightful. Will keep this recipe on hand! Yum!