How to Make Vegan Chocolate-Raspberry Cake with Dark Chocolate Ganache - A Step-by-Step Guide

Indulge in the rich combination of dark chocolate and tart raspberries with this decadent Vegan Chocolate-Raspberry Cake with Dark Chocolate Ganache recipe. This show-stopping dessert is perfect for those who want to satisfy their sweet tooth while sticking to a plant-based diet. The dark chocolate ganache adds an extra layer of luxury to this already luscious cake, making it a must-try for any chocolate lover.

With its moist and fudgy texture, this Vegan Chocolate-Raspberry Cake is a...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 5 mins
  • Servings: 12
  • Yield: 1 cake

  • Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
  • 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.
  • 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.
  • Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
  • 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.
  • 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.
  • Nutrition

    393 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Sodium: 255mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 4g
    • Total Sugars: 35g
    • Protein: 6g
    • Calcium: 65mg
    • Iron: 2mg
    • Potassium: 139mg